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Cream Cheese Brownies

Indulge in fudgy chocolate brownies swirled with a creamy, tangy cream cheese mixture for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Batter
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar divided into 1/4 cup for the cream cheese mixture and 3/4 cup for the brownie batter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8-inch baking dish with butter or line it with parchment paper.
  3. In a medium bowl, mix the softened cream cheese and 1/4 cup of sugar until creamy and smooth. Add one egg and blend well. Set aside.
  4. In a large mixing bowl, beat the softened butter and the remaining 3/4 cup of sugar until light and fluffy. Add in the other egg and the vanilla extract, mixing until incorporated.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Baking
  1. Pour 2/3 of the brownie batter into the baking pan and smooth it out.
  2. Drop spoonfuls of the cream cheese mixture over it, followed by dollops of the remaining brownie batter. Use a knife to swirl the cream cheese and brownie batter together for a marbled effect.
  3. Place the pan in the preheated oven and bake for 30-35 minutes.
  4. Allow the brownies to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

For substitutions, use salted butter if unsalted is not available, adjusting salt accordingly. Use vegan cream cheese for a dairy-free option. Ensure ingredients are at room temperature for easier mixing. Avoid overmixing to prevent dense brownies. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.