Making Cream Cheese Brownies

Rich, chocolatey, fudgy brownies with a cheesecake ripple are what you’ll find in these cream cheese brownies!

Cream Cheese Brownies starts with a straightforward, fudgy brownie batter made in a single bowl, which is then swirled with a simple, 4-ingredient cheesecake batter!

A traditional, fudgy chocolate brownie is unrivaled… perhaps not one that has cheesecake swirls! With cheesecake ripples and whorls of dark chocolate, these cream cheese brownies are the ultimate sweet treat.

A one-bowl brownie recipe and a straightforward cheesecake swirl made with only four ingredients make them exceedingly simple to prepare.

My favorite brownie recipe, which you may also recognize from these Peanut Butter Fudge Brownies, is used to make the brownie half of these cheesecake-swirled brownies.

. I’ve made these using Ghirardelli’s Classic chocolate brownies with amazing success, however, I always prefer to create my sweets from scratch (particularly if they’re as simple to make as this one).

Cream Cheese Brownies are a great choice if you’ve been wondering what desserts you can make with brownie mix.

Although a 9×9 pan might also work, I’ve discovered that a 9×13 pan makes the brownies much thinner than I prefer them to be. These brownies work best in a 7×11 pan.

How to Make Cream Cheese Brownies?

First, you’ll need a fudgy brownie recipe, followed by a small batch of cheesecake, of course.

Cream cheese, sugar, an egg, and vanilla extract must be thoroughly combined to create the cheesecake swirl.

Starting with room-temperature cream cheese will yield the greatest results, and I also advise using an electric mixer to combine the ingredients and ensure that the cheesecake is fully lump-free.

Then, before baking, sprinkle this over the prepared chocolate brownie batter and swirl it with a knife.

Can brownie mix contain chocolate chips?

You should add them last, right before putting the batter onto the baking dish. About 1 cup of chocolate chips can be added to a typical batch of brownie batter.

How are brownies cut cleanly?

Before attempting to cut the brownies, give them time to cool completely.

Use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off immediately before cutting) and wipe the knife clean between cuts for a very clean cut after chilling the brownies for a few hours.

I suggest coating your baking sheet with parchment paper so that you can easily remove the cream cheese brownies from the pan once they have cooled completely and set them on a cutting board to cut them that way.

This will make it much easier and neater than attempting to cut them straight in the pan.

What is served alongside brownies?

These cream cheese brownies are deliciously served warm with vanilla ice cream, whipped cream, or chocolate syrup, but they also taste fantastic on their own. Other fantastic possibilities include sprinkles, pecans, and walnuts.

*NOTE: Originally, I recommended using your favorite box mix in place of the homemade brownie batter, but after a few people encountered trouble with the recipes, I no longer advise doing so.

Except for Ghirardelli’s Classic Chocolate brownie mix, I can’t attest to the efficacy of this recipe when made with a box mix.

Ingredients

1. Spray a 7″ x 11″ pan with baking spray and preheat the oven to 350°F.
2. In a sizable bowl that can go in the microwave, mix the butter and chocolate chips.
3. 30 seconds in the microwave. Stir well, then microwave for an additional 15 seconds while stirring well. until the butter and chocolate are completely melted and blended, repeat in 15-second intervals.
4. Stir in the cocoa powder thoroughly.
5. Add sugars and whisk to mix completely.
6. One at a time, add the eggs and then the egg yolk, stirring thoroughly after each addition.
7. Stir in salt and vanilla essence after adding them.
8. Stir in the flour until blended fully.
9. Spread the remaining batter equally into the prepared pan, reserving 1/4 cup for later. The cheesecake topping should be ready.

Cheesecake

1. Cream cheese and sugar are combined in a medium basin. To achieve a creamy texture, use an electric mixer.
2. Add egg and vanilla essence and stir. Stir thoroughly to mix.
3. Over the prepared brownie batter, pour the cheesecake. Drop or sprinkle the reserved 14-cup brownie batter over the cheesecake. If the batter has stiffened, simply swirl it with a spoon.
4. Cheesecake and brownie batter should be combined using a knife.
5. When the middle is set and a toothpick inserted in the center comes out largely clean with a few fudgy crumbs, bake the cake for 25 to 30 minutes at 350°F.
6. Before cutting and serving, allow it to COMPLETELY cool.

Nutrition