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Fudgy Cream Cheese Swirl Brownies from Scratch

A single square of rich, fudgy cream cheese brownies showing a distinct white cream cheese swirl layer.
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Create decadent, fudgy cream cheese swirl brownies that combine a rich chocolate base with a silky, tangy cheesecake layer. This recipe delivers impressive marbled brownies with chewy edges and a moist center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1 large egg (for cream cheese layer)
  • ¼ cup granulated sugar (for cream cheese layer)
  • 1 teaspoon vanilla extract (for cream cheese layer)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and 2 cups of sugar until combined.
  3. Beat in the 4 eggs one at a time, followed by 1 teaspoon of vanilla extract. Mix until smooth.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Stir in the chocolate chips. Pour the brownie batter into the prepared pan and spread evenly.
  6. Prepare the cream cheese mixture: In a medium bowl, beat the softened cream cheese, the remaining egg, ¼ cup sugar, and 1 teaspoon vanilla extract until the mixture is completely smooth and creamy.
  7. Dollop spoonfuls of the cream cheese mixture evenly over the top of the brownie batter.
  8. Use a knife or a skewer to gently swirl the cream cheese mixture into the brownie batter to create a marbled effect. Do not over-swirl; you want distinct ribbons of cream cheese.
  9. Bake for 35 to 40 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. The center should still look slightly soft when you remove them from the oven.
  • If you prefer a very thick, chewy edge, use an 8×8 inch pan instead, but reduce the baking time slightly and check for doneness sooner.
  • For a gluten free option, substitute the all-purpose flour with a quality 1:1 gluten free baking blend.

Nutrition

Find it online: https://blissbatter.com/cream-cheese-brownies-fudgy-swirl-recipe/