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Cream Cheese Brownies

These cream cheese brownies are rich and fudgy with a swirl of cheesecake. The tanginess of the cheesecake layer balances out the extra chocolate-y brownie, making these the perfect decadent brownie recipe. 
Course Dessert
Cuisine American
Keyword Cream Cheese Brownies
Prep Time 20 minutes
Cook Time 50 minutes
Chilling 4 hours
Total Time 1 hour 10 minutes
Servings 16 brownies
Calories 246kcal


For the Brownie Layer

  • ½ cup unsalted butter
  • 4 oz dark chocolate* , I used 70%
  • 1 cup granulated sugar
  • 2 large eggs**
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup all purpose flour , spooned & leveled

For the Cheesecake Layer

  • 8 oz cream cheese**
  • cup granulated sugar
  • 1 large egg**
  • ¼ teaspoon salt


  • Preheat the oven to 350F degrees. Line an 8x8 inch metal pan with parchment paper, or aluminum foil and lightly grease. 

Brownie Layer

  • In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. 
  • Whisk in the sugar.
  • Cool for 3-5 minutes, then whisk in the eggs and vanilla extract.
  • Gently fold in the flour and salt using rubber spatula or wooden spoon. 

Cheesecake Layer

  • In a medium bowl, beat the cream cheese and sugar until smooth with no lumps.
  • Beat in the egg until just incorporated. 

Swirling & Baking

  • Reserve ½ cup of brownie batter. Spoon the rest of the brownie batter into the prepared pan and smooth the top.
  • Pour the cheesecake batter over the brownie layer. 
  • Drop small spoonfulls of the reserved brownie batter on top of the cheesecake layer. I do 4 rows with 4 spoonfulls in each row.
  • Using a toothpick or sharp, thin knife - swirl the batter. 
  • Bake for 28-32 minutes in the preheated oven, or until the center looks set and an inserted toothpick comes out clean or with just a few damp crumbs.
  • Cool fully, then cover and refrigerate for at least 4 hours or overnight. 
  • When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares using a sharp knife.


*I recommend using between 50%-70% dark chocolate. Using semi-sweet chocolate will make the brownies a little sweeter and less chocolate-y. Do not use bittersweet chocolate because they will be too bitter.
**Room temperature ingredients. Take these ingredients out of the fridge 20 minutes before getting started for best results. 
Store leftover brownies in the fridge for up to 4 days.
Make Ahead Tips: This is the perfect recipe to make the day before, or the morning before you plan to serve them - because the brownies need to chill in the fridge for at least 4 hours before serving. 


Calories: 246kcal