Fudgy Cream Cheese Swirl Brownies

Several cheesecake brownies with marbled chocolate and cream cheese tops are stacked and arranged on a white surface, showcasing their rich, fudgy layers and creamy swirls.

4.50 from 79 ratings

Fudgy Cream Cheese Swirl Brownies

I went back and retested my cream cheese brownies and realized something important. They needed more cheesecake. So I doubled it and fixed the swirl method to make sure every bite has that creamy layer. If you love fudgy brownies with real cheesecake presence, you’re going to love this version.

Prep Time10

Cook Time40

Additional Time20

Total Time1 10

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: servings

Author: Beth

Equipment

Ingredients

Cheesecake Swirl

8 oz (226g) cream cheese room temperature
½ cup (99g) granulated sugar
1 large egg room temperature
1 tsp vanilla extract

Brownies

¾ cup (90g) all-purpose flour
½ tsp salt
⅓ cup (28g) unsweetened cocoa powder
2 oz unsweetened chocolate chopped
½ cup (113g) unsalted butter cubed
1 ¼ cups (248g) granulated sugar
2 large eggs
1 large egg yolk
¼ cup (50g) vegetable oil
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (180ºC). Line an 8×8 or 9×9 inch metal pan with parchment paper.
Cheesecake Swirl: In a mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add in the egg and vanilla extract, beat again. Set aside.
8 oz (226g) cream cheese, 1/2 cup (99g) granulated sugar, 1 large egg, 1 tsp vanilla extract
Brownies: In a small bowl, whisk together the flour, salt, and cocoa powder. Set aside.
3/4 cup (90g) all-purpose flour, 1/2 tsp salt, 1/3 cup (28g) unsweetened cocoa powder
In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally, about 5 minutes. This step can also be done in the microwave on 50 percent power.
2 oz unsweetened chocolate, 1/2 cup (113g) unsalted butter
In a large mixing bowl, beat the granulated sugar, eggs, and egg yolk with an electric mixer for 1 minute, until pale yellow and doubled in volume.
1 1/4 cups (248g) granulated sugar, 2 large eggs, 1 large egg yolk
Pour the melted chocolate mixture into the egg mixture, then add the vegetable oil and vanilla extract. Beat until combined.
1/4 cup (50g) vegetable oil, 1 tsp vanilla extract
Add the flour mixture to the wet ingredients and mix just until incorporated. Reserve ⅓ cup of the brownie batter. Spread the remaining batter evenly into the prepared pan.
Spread the cheesecake batter evenly over the brownie layer.
To thin the reserved brownie batter, whisk in 1 tablespoon of hot water. The goal is to match the consistency of the cheesecake batter. Add an additional tablespoon of hot water if needed.
Drop 9 dollops of the brownie batter over the cheesecake layer in a 3×3 grid. Use a knife to gently swirl the layers together, stopping while the swirls are still distinct. We want big beautiful swirls.
Bake for 35 to 45 minutes, or until the cheesecake is set and puffy or a toothpick inserted in the center comes out clean. For a chewier, less fudgy texture, bake an additional 3 to 4 minutes.
Allow the brownies to cool completely, then refrigerate for 1 hour before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts, or use a plastic knife to prevent sticking.

Video

Notes

I used a 9x9 metal pan and baked for 40-45 minutes. I used a plastic knife to cut the brownies and it worked great.

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.

To Store: Because of the cream cheese layer, store these cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for 20 to 30 minutes before serving.

To Make Ahead: These brownies are even better the next day. Bake, cool completely, then refrigerate for at least 1 hour before slicing. You can make them up to 24 hours in advance and keep them chilled until ready to serve.

To Freeze: Cool and chill the brownies first so they are fully set. Slice into squares, then wrap each piece tightly in plastic wrap and place in a freezer safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.

Nutrition