Cream Cheese Swirl Brownies
These Cream Cheese Swirl Brownies are rich, fudgy chocolate brownies marbled with a tangy cheesecake swirl. They look bakery-fancy but are easy enough for any weeknight and perfect for parties, potlucks, or make-ahead desserts.
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 3/4 cups granulated sugar for brownie base
- 1/2 cup light brown sugar packed (adds moisture and chew)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour 120 g, spooned and leveled
- 3/4 cup unsweetened cocoa powder about 75 g, natural, not Dutch-processed
- 1/2 teaspoon fine sea salt or 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder for a touch of lift
- 1/2 cup semisweet chocolate chips or chopped chocolate about 90 g, optional but recommended for extra fudginess
- 8 oz cream cheese 226 g, full-fat brick style, softened to room temperature
- 1/4 cup granulated sugar for cream cheese swirl
- 1 large egg yolk room temperature
- 1/2 teaspoon vanilla extract for cream cheese swirl
- 1-2 tablespoons sour cream or plain Greek yogurt whole milk works best; use enough for a creamy, spreadable swirl
- butter or nonstick spray for greasing pan
- parchment paper for lining pan and easy removal
Instructions
- Grease a 9×13-inch baking pan with butter or nonstick spray. Line it with parchment paper, leaving an overhang on two sides to lift the brownies out later, then lightly grease the parchment. Preheat the oven to 350°F (175°C).butter or nonstick spray, parchment paper
- In a large mixing bowl, whisk together the melted, slightly cooled butter, granulated sugar, and brown sugar until thick and shiny, 1–2 minutes by hand. Add the eggs and vanilla and whisk again until the mixture is smooth and slightly lightened in color for a glossy brownie top.1 cup unsalted butter, 1 3/4 cups granulated sugar, 1/2 cup light brown sugar, 4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder, breaking up any cocoa lumps. Gently fold the dry mixture into the wet ingredients with a spatula just until combined. Do not overmix.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon baking powder
- Fold in the chocolate chips or chopped chocolate. The batter will be thick and glossy. Scrape about three-quarters of the brownie batter into the prepared pan and spread into an even layer.1/2 cup semisweet chocolate chips or chopped chocolate
- In a medium bowl, beat the softened cream cheese until completely smooth and lump-free. Add the 1/4 cup granulated sugar and beat again. Mix in the egg yolk, vanilla, and 1 tablespoon of sour cream or Greek yogurt. If the mixture seems too thick, add up to 1 more tablespoon sour cream until it is creamy and spreadable.8 oz cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1-2 tablespoons sour cream or plain Greek yogurt
- Spoon the cream cheese mixture over the brownie layer in 8–10 large dollops. Drop the remaining brownie batter in between and around the cream cheese dollops. Using a butter knife or skewer, gently drag through the batter in long, curvy motions to create a marbled effect. Make only a few passes so the colors stay distinct.
- Place the pan on the center rack and bake for 30–38 minutes. Start checking around 28 minutes. The brownies are done when the edges are set and pulling away slightly, the cream cheese swirl looks set (not jiggly in the center), and a toothpick inserted into a brownie portion comes out with a few moist crumbs but no wet batter.
- Set the pan on a wire rack and let the brownies cool to room temperature, 1–2 hours. For the cleanest slices and best cheesecake texture, chill in the refrigerator for another 1–2 hours before cutting.
- Use the parchment overhang to lift the slab from the pan. Transfer to a cutting board and slice into 16 large squares or up to 24 smaller pieces, wiping the knife clean between cuts for neat edges.
Notes
This recipe is written for a 9×13-inch pan; a smaller pan will make thicker brownies and require more baking time. Use full-fat brick cream cheese and room-temperature eggs and cream cheese for the smoothest swirl. Swirl gently—over-swirling blends the layers. Pull the brownies as soon as the center is just set to keep them fudgy; edges will be chewier than the middle. For a slightly less sweet brownie, you can reduce the granulated sugar in the brownie base by 1/4 cup without affecting texture. A long, sharp knife rinsed in hot water between cuts helps you get clean, bakery-style squares.
Nutrition
Calories: 350kcal
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