Ultra-fudgy chocolate brownies swirled with rich, creamy cheesecake for a decadent dessert that looks as good as it tastes—perfect for any chocolate lover’s dream. These brownies offer the best of both worlds: the deep richness of chocolate and the smooth tang of cream cheese, all in one elegant treat.
Why You’ll Love This Recipe
These cream cheese swirl brownies are visually stunning and irresistibly delicious. The contrast between the dark, fudgy chocolate and the creamy cheesecake layer adds depth and elegance to a classic dessert. Easy to prepare with pantry staples, this recipe is perfect for holidays, dinner parties, or a luxurious weekday indulgence. They’re also great make-ahead treats that store well.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Layer:
- unsweetened cocoa powder
- coconut oil or butter, melted
- granulated sugar or unrefined cane sugar
- milk of choice
- pure vanilla extract
- all-purpose flour
- salt
- baking powder
For the Cream Cheese Swirl:
- cream cheese, softened
- granulated sugar
- egg
- vanilla extract
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk melted coconut oil (or butter) with cocoa powder until smooth.
- Stir in the sugar, milk, and vanilla. Mix until fully combined.
- Add the flour, salt, and baking powder. Stir just until no dry flour remains—avoid overmixing.
- Pour the brownie batter into the prepared pan, reserving about 1/4 cup for swirling.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Gently spread the cream cheese mixture over the brownie base.
- Add dollops of the reserved brownie batter on top. Swirl using a knife or skewer to create a marbled effect.
- Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
- Cool completely in the pan before slicing into squares.
Servings and timing
This recipe makes approximately 9–12 brownies, depending on how you slice them. Total preparation time is about 15 minutes, and baking takes 30–35 minutes. Allow additional time for cooling before serving.
Variations
- Gluten-free: Substitute the all-purpose flour with a gluten-free blend.
- Dairy-free: Use vegan cream cheese and plant-based milk alternatives.
- Add-ins: Mix in chocolate chips, chopped walnuts, or raspberries to the brownie batter.
- Espresso twist: Add 1 teaspoon of instant espresso powder to the brownie batter for enhanced chocolate flavor.
- Flavor infusion: Replace vanilla in the cream cheese mixture with almond extract for a nutty touch.
Storage/Reheating
Storage: Store brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: These brownies freeze well. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm individual servings in the microwave for 10–15 seconds if desired, though they are delicious at room temperature.
FAQs
Can I use boxed brownie mix for this recipe?
Yes, you can use a boxed brownie mix as the base. Prepare it according to package instructions and follow the cream cheese swirl directions.
Do I need to soften the cream cheese first?
Yes, softened cream cheese blends more smoothly, ensuring a creamy, lump-free swirl.
How do I know when the brownies are done?
The center should be just set, and a toothpick inserted should come out with a few moist crumbs but no raw batter.
Can I double this recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust baking time to 35–40 minutes.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for best results. Dutch-processed cocoa can be used for a deeper flavor.
Can I reduce the sugar?
Yes, though the texture may change slightly. Reduce by up to 1/4 cup without significant impact.
Why is my cream cheese layer sinking?
Overmixing or applying too much pressure when spreading can cause it to sink. Gently spoon and smooth the top.
Do these need to be refrigerated?
If not eaten within two days, it is best to refrigerate them due to the cream cheese.
Can I add fruit to this recipe?
Yes, swirl in raspberry or strawberry puree with the cream cheese for a fruity twist.
How long should I let them cool before cutting?
Allow at least 1 hour for complete cooling, or chill for cleaner cuts.
Conclusion
Cream Cheese Swirl Brownies are an exquisite fusion of chocolate richness and creamy indulgence. Easy to prepare and visually appealing, they elevate any dessert table. Whether you’re hosting a gathering or simply treating yourself, these brownies deliver a memorable bite every time.
Print
Cream Cheese Swirl Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ultra-fudgy chocolate brownies swirled with rich, creamy cheesecake for a decadent dessert that looks as good as it tastes—perfect for any chocolate lover’s dream.
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut oil or butter, melted
- 1 cup granulated sugar or unrefined cane sugar
- 1/4 cup milk of choice
- 2 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted coconut oil (or butter) and cocoa powder until smooth.
- Stir in sugar, milk, and vanilla. Mix until combined.
- Add flour, salt, and baking powder. Stir just until no dry flour remains—do not overmix.
- Pour brownie batter into the prepared pan, reserving about 1/4 cup for swirling.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spread the cream cheese mixture gently over the brownie base.
- Dollop the reserved brownie batter on top and use a knife or skewer to swirl the batters together for a marbled effect.
- Bake for 30–35 minutes or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely before slicing into squares.
Notes
- For a richer chocolate flavor, add 1/4 cup chocolate chips to the brownie batter.
- Brownies can be stored in the refrigerator for up to 5 days.
- Ensure cream cheese is at room temperature to avoid lumps.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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