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4.50 from 79 ratings

Brownies With Cream Cheese

Cream cheese swirl brownies are my favorite dessert mash up! These cheesecake brownies are the right amount of fudgy and chewy with a ribbon of cream cheese swirled in. We also tested this recipe multiple times and found it makes AWESOME gluten free brownies!
Prep Time10 minutes
Cook Time40 minutes
Additional Time20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: brownie mix with cream cheese swirl, cheesecake brownies, cream cheese cheesecake brownies, cream cheese marbled brownies, cream cheese swirl brownies, from scratch cream cheese brownies, gluten free cream cheese brownies
Servings: 12 servings
Author: Beth

Equipment

Ingredients

  • ¾ cup (90g) properly measured all purpose flour OR gluten free flour I recommend King Arthur’s GF Measure for Measure Flour
  • ½ tsp salt
  • ⅓ cup (28g) unsweetened cocoa powder
  • 2 oz unsweetened chocolate chopped
  • ½ cup (113g) unsalted butter, cubed 1 stick
  • 1 ¼ cups (248g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ¼ cup (59ml) vegetable oil
  • 1 tsp vanilla extract

Cream cheese swirl

  • 4 oz (113g) cream cheese room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg

Instructions

  • Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray. 
  • In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside. 
    3/4 cup (90g) properly measured all purpose flour OR gluten free flour, 1/2 tsp salt, 1/3 cup (28g) unsweetened cocoa powder
  • In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
    2 oz unsweetened chocolate, 1/2 cup (113g) unsalted butter, cubed
  • Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 
    1 1/4 cups (248g) granulated sugar, 2 large eggs, 1 large egg yolk
  • Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine. 
    1/4 cup (59ml) vegetable oil, 1 tsp vanilla extract
  • Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour. 
  • Reserve 1/3 cup of the batter - add the remaining batter to the pan. Set aside.
  • In a mixing bowl, combine the cream cheese, sugar and egg, beat using an electric mixer until smooth, 1-2 minutes. Transfer the cream cheese mixture to a piping bag or ziplock bag with corner cut off.
    4 oz (113g) cream cheese, 1/4 cup (50g) granulated sugar, 1 large egg
  • Pipe the cream cheese filling in a grid pattern, then use a butter knife and drag it across the grid to create swirls. Add in the remaining 1/3 cup of batter where you see it. Swirl again with the knife.
  • Bake for 35-38 minutes (glass pan) 30-35 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 38-43 minutes in a glass pan or 35-38 minutes in a metal pan. 
  • Allow the brownies to cool completely before cutting.

Notes

This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour. 

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 149mg | Potassium: 119mg | Fiber: 2g | Sugar: 25g | Vitamin A: 448IU | Calcium: 30mg | Iron: 2mg