Cream Cheese Swirl Brownies
These Cream Cheese Swirl Brownies combine rich, fudgy chocolate brownies with a tangy, creamy cheesecake swirl for a beautiful marbled dessert that’s perfect for parties, potlucks, or make-ahead treats.
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, melted and slightly cooled
- 2 cups granulated sugar about 400 g
- 1/2 cup light brown sugar about 100 g, packed
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder about 120 g; natural cocoa recommended
- 1 cup all-purpose flour about 125 g, spooned and leveled
- 1/2 teaspoon fine sea salt or table salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips or chopped chocolate about 170 g, optional but recommended
- 8 oz cream cheese 226 g, full-fat brick-style, softened
- 1/3 cup granulated sugar about 67 g, for cream cheese swirl
- 1 large egg yolk
- 1 teaspoon pure vanilla extract for cream cheese swirl
- 1–2 tablespoons sour cream or plain Greek yogurt full-fat; optional, for extra tang and creaminess
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment with butter or non-stick spray.
- In a large microwave-safe bowl, melt the butter in 20–30 second bursts until fully melted but not sizzling. Let it cool until warm, not hot. Whisk in the granulated sugar and light brown sugar until the mixture looks thick and glossy.1 cup unsalted butter, 2 cups granulated sugar, 1/2 cup light brown sugar
- Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla. The mixture should look very shiny and slightly thick; this helps create a crackly brownie top.4 large eggs, 2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the cocoa powder, flour, salt, and baking powder.1 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon fine sea salt or table salt, 1/2 teaspoon baking powder
- Gently stir the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no dry streaks remain. If using, fold in the chocolate chips or chopped chocolate. The batter will be thick.1 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon fine sea salt or table salt, 1/2 teaspoon baking powder, 1 cup semi-sweet chocolate chips or chopped chocolate
- In another medium bowl, beat the softened cream cheese until completely smooth and no lumps remain. Add the sugar, egg yolk, vanilla, and sour cream or Greek yogurt (if using), then beat again until creamy and slightly fluffy. The mixture should be smooth and spreadable.8 oz cream cheese, 1/3 cup granulated sugar, 1 large egg yolk, 1 teaspoon pure vanilla extract, 1–2 tablespoons sour cream or plain Greek yogurt
- Spread about 3/4 of the brownie batter evenly into the prepared pan, smoothing it into the corners. Dollop the cream cheese mixture over the top in 8–10 large spoonfuls. Spoon the remaining brownie batter in between and around the cream cheese dollops.
- Using a butter knife or skewer, gently swirl the cream cheese mixture and brownie batter together with slow figure-eight motions. Make 4–6 passes across the pan; do not over-swirl, so you keep distinct streaks of white and dark batter.
- Bake in the preheated oven for 32–40 minutes. Start checking around 30 minutes. Insert a toothpick into the brownie portion (not a cream cheese pocket); it should come out with a few moist crumbs but no wet batter. The cream cheese areas should look set and no longer shiny, and the edges will be slightly puffed.
- Place the pan on a cooling rack and let the brownies cool completely in the pan, about 1–2 hours. For the cleanest slices and best texture, chill the cooled brownies in the refrigerator for at least 1 hour before cutting into squares.
Notes
These Cream Cheese Swirl Brownies are fudgy rather than cakey, with a rich chocolate base and a tangy cheesecake-style swirl. For best texture, avoid overbaking; pull them from the oven when a toothpick in the brownie portion comes out with moist crumbs. Room temperature eggs and softened cream cheese help everything mix smoothly. Chill the pan before cutting for neat, bakery-style squares. Store in an airtight container in the refrigerator for 4–5 days, or freeze slices for up to 2–3 months.
Variations: Swirl in warmed peanut butter, raspberry jam, or caramel sauce; fold nuts into the brownie batter; or add instant espresso powder for a mocha twist. For a gluten-free version, use a 1:1 gluten-free all-purpose baking blend in place of regular flour.
Nutrition
Calories: 280kcal
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