Cream Cheese Brownies are fudgy and topped with cream cheese. These brownies are freezer-friendly and go well with a large scoop of ice cream.
Combining fudgy chocolate with tangy cream cheese is like a match made in Heaven! These Cream Cheese Brownies are a favorite of many. You’ll also love these Strawberry Cheesecake Brownies and these Red Velvet Brownies With Cream Cheese Frosting, as well as these Pumpkin Cheesecake Brownies!
This is the combination you should be obsessing over.
Cream Cheese Brownies are the perfect combination of rich, sweet chocolate and creamy cheesecake filling. I cannot resist one or more! They are always available to me.
Because these brownies are so delicious, I recommend a 9×13′” pan instead of an 8×8′,” pan. People always want more after they taste them!
They freeze perfectly, making them a perfect treat to have on hand for guests unexpectedly, especially during the holidays.
These brownies can be stored for up to two hours if you haven’t already! Below are some more tips and tricks.
How to make Cream Cheese Brownies
ream Cheese Brownies
- Your brownie batter is the first thing you should do. I use my favorite one bowl, no-mixer brownie batter for Cream Cheese Brownies. It saves time and makes it easier to get brownies ready faster!
- Mix your cream cheese filling. I prefer an electric mixer because it makes sure there are no lumps. This is more an aesthetic choice than a necessary one, so it’s up to you. Make sure that your cream cheese is at room temperature before you start mixing it!
- Spread your brownie batter in a greased and parchment-lined pan (we don’t want to leave any of it behind!).
- Add your cheesecake batter to the top and swirl it around. You can also save some brownie batter and add it to the cheesecake layer.
- Bake – but don’t overbake! This is the key to fudgy brownies
How to store Cream Cheese Brownies
Here are a few tips on how to store these Cream Cheese Brownies if you can hide them from your family long enough
In the refrigerator
You can place these brownies in an airtight container in the refrigerator for 4-5 days.
In the freezer
You can store in an airtight container (I like to place parchment paper between the layers so they don’t stick together!) in the freezer for up to 3 months.
They will thaw very quickly at room temperature or in a minute or less in the microwave.
CREAM CHEESE BROWNIES
Cream Cheese Brownies are fudgy and topped with cream cheese. These brownies are freezer-friendly and go well with a large scoop of ice cream.
PREP TIME15 MINUTES
COOK TIME30 MINUTES
TOTAL TIME45 MINUTES
SERVINGS:12 PIECES
Cream Cheese Brownies are fudgy and topped with cream cheese. These brownies are freezer-friendly and go well with a large scoop of ice cream.
Combining fudgy chocolate with tangy cream cheese is like a match made in Heaven! These Cream Cheese Brownies are a favorite of many. You’ll also love these Strawberry Cheesecake Brownies and these Red Velvet Brownies With Cream Cheese Frosting, as well as these Pumpkin Cheesecake Brownies!
Ingredients
- 1 cup butter melted
- 2 cups granulated sugar
- 3 eggs
- 1 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 oz cream cheese 1 package, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper (optional). Lightly grease with non stick spray.
- In a large bowl, whisk together butter and sugar until smooth.
- Add eggs, one at a time, and whisk until combined.
- Add flour, cocoa powder, vanilla, salt and baking soda and whisk until completely combined.
- Spread ¾ of the brownie batter in the pan.
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Add sugar, egg and vanilla and beat on low speed until combined.
- Spread cream cheese mixture over brownie batter in pan. Top with spoonfuls of reserved brownie batter and swirl gently.
- Bake for 30-35 minutes, until mostly set in the center (if you give it a wiggle, it shouldn’t have much give).
- Set aside to cool to room temperature before slicing.
Nutrition
Calories: 423kcal (21%) Carbohydrates: 51g (17%) Protein: 5g (10%) Fat: 24g (37%) Saturated Fat:14g (70%) Cholesterol:116mg (39%) Sodium:361mg (15%) Potassium:135mg (4%)Fiber:2g (8%) Sugar:40g (44%)Vitamin A: 806 IU: (16%) Calcium: 39mg (4%) Iron: 1mg (6%)