Cream Cheese Swirl Brownies
When you try these cream cheese swirl brownies, you’ll be making them all the time. Not only are they seriously rich and decadent but they’re easy to make too. Yet they’re so impressive looking! You won’t be able to look at these pictures without getting hungry. If you’re tired of the same old fudge brownies that are the constant standby at your gatherings, knock your friends’ socks off with these heavenly cream cheese swirl brownies!
The brownie layer comes together easily in one bowl. You don’t even need an electric mixer. You will however need one for the cream cheese layer. But not to worry–it is just as easy as the brownie. Be sure your cream cheese is a room temperature and it will be even easier. Either pull it out of the fridge an hour before you bake these, or microwave it for fifteen second intervals until it’s soft enough.
And don’t think the swirl effect on these brownies is difficult to do–it’s easy as pie. You simply dollop mounds of the cream cheese mixture randomly all over the brownie along with a little reserved brownie batter. You will have so much fun doing this part. Swirl the two worlds together without over swirling and you will feel like a bakeshop rock star!
These brownies are one of the most fun squares to make. And that brownie and cheesecake lover in your life is going to be in heaven when they try these. If you’re pondering making these brownies but think you’re going to mess them up, then you may want to try my regular Fudge Brownies for now. But I strongly advise abandoning those reservations and giving it a shot. And if you do make them, let me know in the comments how they turned out for you!
Cream Cheese Swirl Brownies
Ingredients
Brownie
- ½ cup unsalted butter melted
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- ½ cup all purpose flour
- ½ teaspoon salt
- ½ cup semi sweet chocolate chips
Cream Cheese Swirl
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F/177°C. Lightly grease an 8 inch square pan and line with parchment paper, leaving enough overhang to allow easy lifting of the baked brownies.
Brownie
- In a large bowl combine melted butter and cocoa powder. Mix with a rubber spatula until smooth. Stir in sugar until combined. Add eggs, one at a time. Add vanilla.
- Stir in flour and salt. When halfway combined, add semi sweet chocolate chips and stir until just blended. Make cream cheese swirl mixture.
Cream Cheese Swirl
- Beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 1 minute. Add egg and vanilla. Beat well until smooth, scraping sides of bowl to incorporate any lumps.
- Spread brownie batter evenly into bottom of prepared pan, reserving ½ cup. Place dollops of the cream cheese mixture randomly all over the top, leaving little spaces of brownie. Spoon bits of reserved brownie batter in between the dollops of cream cheese, covering wherever you see the exposed brownie. Using a skewer or chopstick, make swirling patterns all over. Do not over swirl.
- Bake for 30-35 minutes or until the surface has puffed slightly and a toothpick inserted comes out almost clean with a crumb here or there. Cool brownies in the pan before lifting out using the parchment paper. Cut into 9 equal squares and serve. Will keep refrigerated for up to 5 days.