Easy Cream Cheese Brownies
Indulge in the ultimate dessert duo with these Easy Cream Cheese Brownies, a decadent treat that marries rich, fudgy chocolate with a luscious cream cheese swirl. Perfect for beginners and seasoned bakers alike, this recipe combines pantry staples like semi-sweet chocolate chips, buttery brownie batter, and a velvety cream cheese topping, creating a bakery-worthy dessert in just 50 minutes. The striking marbled design is achieved with a simple swirl technique, making these brownies as visually stunning as they are delicious. Whether you're hosting a gathering, craving a sweet fix, or prepping for a holiday tray, these gooey and tangy brownies are guaranteed to impress. Slice them into squares and serve on their own or paired with a scoop of vanilla ice cream for an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoons salt
- 227 grams cream cheese (softened)
- 50 grams powdered sugar
- 1 egg yolk
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a slight overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second increments, stirring in between, until smooth. Let cool slightly.
Whisk the granulated sugar into the melted chocolate mixture. Add the eggs and vanilla extract, whisking until combined.
Sift in the flour, cocoa powder, and salt. Gently stir until just combined, being careful not to overmix.
Pour two-thirds of the brownie batter into the prepared baking pan, spreading it out evenly.
In a medium bowl, beat the softened cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
Dollop the cream cheese mixture over the brownie batter in the pan and gently spread it out. Add the remaining brownie batter in small dollops on top.
Using a butter knife, create swirls by dragging the knife through the layers of batter and cream cheese.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper overhang and slice into squares.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 33.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
