Indulge in the rich and decadent combination of cream cheese and chocolate with this easy-to-follow brownie recipe. With step-by-step photos, even novice bakers can create these delicious treats.

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I still remember the first time I swirled glossy cream cheese into a fudgy chocolate batter — the aroma filled the kitchen and the edges pulled away from the pan perfectly. These cream cheese chocolate brownies are that comforting, slightly tangy, ultra-chocolatey treat you reach for when you want something special but not fussy. They’re ideal for potlucks, afternoon coffee, or a simple weekend bake with kids. If you love cream-cheese-forward desserts, you might also enjoy these moist carrot cake cupcakes that use the same tangy frosting idea.

Why you’ll love this dish

This recipe balances rich chocolate with a creamy, slightly tangy swirl of cream cheese. The brownies bake dense and fudgy rather than cakey, and the cream cheese layer adds contrast in texture and flavor without making the bars overly sweet. It’s an approachable recipe for bakers of any skill because the steps are straightforward, the ingredients are pantry-friendly, and you don’t need special equipment beyond a mixer and a baking pan.

“Heaven in a pan — deep, fudgy chocolate with a velvety cream-cheese ribbon. These brownies disappeared in minutes at my family gathering.” — a repeat baker’s review

When to make these:

Weeknight dessert that feels indulgent but quick.
Potlucks or school bake sales — they slice neatly and travel well.
A comforting bake when you want something richer than a cookie but easier than a layer cake.

Step-by-step overview

Before you dive into the ingredient list, here’s what happens in plain steps:

Soften and whip the cream cheese filling so it’s spreadable.
Melt chocolate and butter, then whisk with sugar and eggs to build the brownie batter.
Layer half the chocolate batter in the pan, dollop the cream cheese mixture, and top with the rest of the chocolate batter.
Create swirls with a knife for a marbled look.
Bake until the center is set but still fudgy. Cool, chill briefly, then slice.

This high-level run-through shows the rhythm: prepare two components (brownie and cream cheese), assemble in layers, swirl, then bake. Now gather what you’ll need.

Gather these items

8 oz (225 g) cream cheese, softened (full-fat gives best texture)
1/3 cup (67 g) granulated sugar (for the cream cheese layer)
1 large egg (for the cream cheese layer)
1 tsp vanilla extract (split between layers if desired)
6 oz (170 g) bittersweet or semisweet chocolate, chopped
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (65 g) all-purpose flour
2 tbsp unsweetened cocoa powder (optional — for deeper chocolate)
1/4 tsp salt

Notes and substitutions:

For a dairy-free version, use vegan cream cheese and a plant-based butter plus vegan chocolate (texture will vary).
If you don’t have chopped chocolate, use good-quality chocolate chips. For a less-sweet brownie, choose 60–70% chocolate.
For another cream-cheese-based frosting idea, see this applesauce cake recipe that uses similar techniques.

How to prepare it

Delicious cream cheese chocolate brownies ready to enjoy

Preheat and prepare: Heat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
Make the cream cheese filling: Beat softened cream cheese with 1/3 cup sugar, 1 egg, and 1 tsp vanilla until smooth and slightly fluffy. Scrape down the bowl — you want no lumps.
Melt chocolate and butter: Use a double boiler or microwave in 20-second bursts, stirring between intervals, until smooth. Let cool 2–3 minutes so it won’t cook the eggs.
Combine brownie base: Whisk the sugar into the warm chocolate mixture. Add the eggs one at a time, whisking until glossy. Stir in vanilla. Fold in flour, cocoa powder (if using), and salt until just combined. Avoid overmixing.
Layer in the pan: Spread half of the brownie batter into the prepared pan. Dollop the cream cheese mixture over the batter in spoonfuls. Drop the remaining chocolate batter over the top in scoops.
Swirl: Run a knife or skewer through the pan in gentle figure-eights to create marbling. Don’t over-swirl; you want distinct ribbons.
Bake: Bake 28–35 minutes. The edges should look set and a toothpick into the center will come out with a few moist crumbs (not wet batter). Exact time depends on your oven and pan.
Cool and chill: Cool on a rack for at least 30 minutes, then chill in the fridge 1 hour for cleaner slices. Lift out using the parchment and slice with a sharp knife warmed under hot water and dried between cuts.

Short action tips:

Use room-temperature eggs for better emulsification.
If you prefer cakier brownies, add an extra tablespoon of flour.

Directions

Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.
Beat cream cheese, 1/3 cup sugar, 1 egg, and 1 tsp vanilla until smooth; set aside.
Melt 6 oz chocolate with 1/2 cup butter until glossy; cool slightly.
Whisk 3/4 cup sugar into the chocolate. Add 2 eggs one at a time, mixing well. Stir in 1 tsp vanilla.
Fold in 1/2 cup flour, 2 tbsp cocoa, and 1/4 tsp salt until combined.
Spread half the batter in the pan. Spoon the cream cheese mixture over it. Top with the remaining batter.
Swirl gently with a knife and bake 28–35 minutes until set at the edges and slightly fudgy in the center.
Cool 30 minutes, then refrigerate 1 hour before slicing.

Serving suggestions

Serve slightly chilled or at room temperature. Chilling firms the cream cheese layer and yields cleaner slices.
For a grown-up touch, dust with cocoa or powdered sugar, or top with a few flaky sea salt flakes to highlight the chocolate.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
Drink pairings: bright coffee (espresso or medium roast) or a fruity red wine like Beaujolais for a dessert pairing.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Chilled bars are firmer and slice neater.
Freezing: Wrap individual squares in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Reheating: Warm a slice for 8–12 seconds in the microwave for a gooey center, or 4–5 minutes at 300°F (150°C) in the oven for a warm treat. Always cool slightly before cutting if baking straight from frozen.

Safety note: Because the cream cheese layer contains an egg, consume within recommended refrigeration times and do not leave unchilled for extended periods.

Pro chef tips

Softening cream cheese: Cut into cubes and leave at room temperature for 30–45 minutes; don’t microwave or it becomes greasy.
Even bake: Use an aluminum pan for faster heat transfer, or reduce oven temperature by 10°F if you notice edges over-browning before the center sets.
Clean swirls: For defined marbling, add dollops of batter rather than spreading layers flat. Fewer swirls preserve the visual contrast.
Knife trick: Run a sharp knife under hot water, dry it, and slice in straight pulls between cuts for tidy edges.
Scaling: To fill a 9×13 pan, multiply ingredients by 2 and increase bake time to roughly 35–45 minutes, checking for the same fudgy-center doneness.

For another take on cream-cheese desserts and layering techniques, check out these carrot cupcake ideas that use the same frosting principles: carrot cake cupcakes with crushed pineapple.

Creative twists

Chocolate chips or chopped nuts: Fold 1/2 cup into the batter for texture.
Espresso boost: Add 1 tbsp instant espresso to the melted chocolate for depth.
Swirled fruit: Spoon a few tablespoons of raspberry jam into the cream cheese layer for a chocolate-berry swirl.
Salted caramel: Drizzle caramel over the top after baking and sprinkle with sea salt.
Gluten-free: Replace flour with an equal-weight gluten-free blend; bake time may vary.

FAQ

Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes. Baking and cool-down add another 1.5 hours total (including chilling), so plan for roughly 2 hours if you want neat slices.

Q: Can I omit the egg in the cream cheese layer?
A: You can omit the egg for safety or dietary reasons, but the filling will be softer and less set. To compensate, add 2–3 tablespoons of heavy cream or sour cream and chill longer before slicing.

Q: How do I know when the brownies are done?
A: The edges should be set and pull slightly away from the pan. The center should no longer be wet batter but may have moist crumbs on a toothpick. Remember fudgy brownies firm up as they cool, so avoid overbaking.

Q: Can I make the batter a day ahead?
A: You can prepare and store the cream cheese filling and brownie batter separately in the fridge overnight. Assemble and bake the next day, bringing components to cold-to-room temperature as needed. Do not assemble with raw eggs and leave at room temperature overnight.

Q: Are these suitable for kids’ lunches?
A: Yes — but store refrigerated until packed and keep chilled until serving because of the cream cheese and egg content.

Conclusion

If you want more inspiration for rich chocolate treats, this Delicious Homemade Brownies Recipe shows another technique for ultra-fudgy bars. For a different chocolate dessert that pairs fruit and cream, see this Chocolate Desserts: Chocolate Bundt with Raspberry Cream. And if you enjoy cream cheese paired with seasonal fruit, this Irresistible Caramel Apple Cheesecake Recipe is a lovely companion bake.

Enjoy the bake — the contrast of tangy cream cheese and deep chocolate is one of those combinations that always feels like a little celebration.