Cream Cheese Brownies Recipe

These brownies are a delightful combination of fudgy chocolate and rich cheesecake, making them a guaranteed crowd-pleaser.


Brownie Batter:

  • 12 tbsp unsalted butter, cut into pieces
  • ½ cup semisweet chocolate chips
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • 2 large eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup all-purpose flour

Cream Cheese Filling:

  • 8 oz block cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract


Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal (optional).

Prepare the brownie batter:

  • In a saucepan over medium heat, melt the butter. Remove from heat and whisk in the chocolate chips until smooth. Let cool slightly.
  • In a large bowl, whisk together the cocoa powder, both sugars, and salt.
  • In a separate bowl, whisk together the eggs, egg yolk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Don’t overmix!
  • Pour the melted butter and chocolate mixture into the batter and stir until incorporated.
  • Stir in the flour with a rubber spatula until just no streaks of flour remain.

Prepare the cream cheese filling:

  • In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract until well combined.
  • Pour the brownie batter into the prepared pan. Dollop the cream cheese mixture evenly over the brownie batter.
  • Reserve about ¼ cup of the brownie batter. Drizzle or drop dollops of the reserved batter over the cream cheese layer.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie comes out with fudgy crumbs (not completely clean). The cream cheese filling may still be slightly jiggly in the center, but it will firm up as it cools.

Let the brownies cool completely in the pan on a wire rack before cutting and serving.


  • For fudgier brownies, bake for a shorter time. For brownies with a slightly cakier consistency, bake for a few minutes longer.
  • Let the brownies cool completely before cutting to allow the cheesecake filling to set.
  • Dust the tops of the brownies with powdered sugar before serving for an extra touch of elegance.
  • These brownies can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy these delicious Cream Cheese Brownies!


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