Recipes Brownies With Cream Cheese
These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that’s easy to make and always gets rave reviews!
You can never go wrong with a good chocolate dessert, some of my favorite include chocolate coconut cake, chocolate peanut butter pie and these amazing cream cheese brownies.
Brownies and cheesecake are both great desserts on their own, but when you combine the two, you get these fabulous cheesecake brownies that are worthy of any special occasion!
Chocolate Cream Cheese Frosted Brownies > Call Me Pmc
The first step is to make the batter, which is full of melted chocolate, butter, sugar, eggs, cocoa powder and flour. A generous amount of chocolate chips are also added to the mix. Part of the brownie batter goes into a pan, then a layer of cheesecake is poured over the top. The final step is to add dollops of the remaining brownie batter and swirl it with the cream cheese mixture. Bake your brownies, then cool and enjoy.
These brownies are of the fudgy variety, which I prefer over the more cake-like brownies. Fudgy brownies have a higher fat to flour ratio, which means they contain more chocolate and butter than the cake style variety. Cake-like brownies also tend to contain more eggs than fudgy brownies.
Cream cheese brownies are a great candidate for the freezer. Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to 2 months. You can thaw your brownies at room temperature when you’re ready to eat them.
Bourbon Cream Cheese Brownies
These cream cheese brownies have become one of my go-to desserts. They’re portable, delicious and look so very impressive! You’ll be sure to get rave reviews when you serve up this treat.
These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that's easy to make and always gets rave reviews!
Calories: 381 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 14 g | Cholesterol: 83 mg | Sodium: 128 mg | Potassium: 217 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 565 IU | Calcium: 46 mg | Iron: 2.5 mgTHIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Chocolate Chip Brownies With Cream Cheese Frosting
Cream Cheese Brownies are homemade fudgy brownies with a cream cheese swirl baked right in. This delicious recipe is a cinch to make and it is always a huge hit. Everyone loves the sweet and creamy addition of cheesecake batter.
This is one of our favorite brownie recipeswith layersof chocolate browniesandcream cheese filling. I love to make this treat for family reunions, bake sales, birthday parties, and baby showers but I am sure your loved ones will enjoy it anytime.
Start by melting the butter and the chocolate chips in a bowl in the microwave at a reduced power until melted and smooth. Now stir in the cocoa until dissolved. Then stir in both sugars, salt. eggs, vanilla extract, and flour. Now spread about 3/4 of the batter in a well greased baking pan.
Chocolate Chip Cream Cheese Brownies
Now using a stand mixer or a hand mixer on medium beat the cream cheese and sugar until creamy. Reduce the mixer to low and add the egg and vanilla mixing until combined. Then using an offset spatula spread the cream cheese mixture over the brownie mixture.
Then add a little water to the reserved brownie batter and drop rounded spoonfuls on to the cream cheese mixture spacing them equally apart. Using a knife or chopstick swirl the the brownie mixture into the cream cheese mixture being careful not to go to deep into the bottom brownie mixture or to over swirl.
Bake for 35-40 minutes or until a toothpick inserted in the edges comes out fairly clean and a toothpick inserted in the center comes out slightly gooey.
Cheesecake Brownies (easy And Delicious!)
Start by fully cooling the brownies. For best results refrigerate for several hours. Use a sharp knife warmed under hot water and dried. Wash the knife between slices warming under hot water and drying each time. A rocker style pizza cutter and ruler work wonders for straight even cuts but clean the blade each time for clean cuts. Use the ruler to ensure that your pieces are cut into uniform size.
Dutch cocoa powder is treated with an alkali to neutralize its acidity. This results in a darker color and more mellow chocolate flavor. There aren’t any leaving agents in this recipe so you can use either cocoa.These swirled cream cheese brownies taste like two desserts in one – chocolate brownies and cheesecake. Rich fudgy brownies with thick swirls of sweet and tangy cream cheese.
Cream cheese brownies! Because sometimes I want cheesecake AND brownies but I don’t want to make two separate desserts. I’m satisfying both cravings with this one decadent treat. Join me!
The Best Cream Cheese Brownies (so Chewy!)
Brownie layer: I use a variation of my Homemade Brownies as the base for this recipe. They bake up moist and fudgy with melty bits of chocolate chips all throughout.
Assembly: Scoop about two thirds of the brownie batter into a prepared 8×8 pan and smooth into an even layer. Alternate dropping spoonful’s of the cream cheese mixture and remaining brownie mixture all over the top. Use the tip of a sharp knife to swirl the two batters together.
Perfectly sized: This recipe makes an 8×8 pan of brownies. You can serve anywhere from 9-12 depending on how large you cut them.
Chocolate Swirled Cream Cheese Brownies
Serving: You can serve these brownies slightly warm, room temperature, or chilled. They are best served within 2 days of being made.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Leftovers can be frozen for up to 2 months.
Measuring flour: Whisk the flour in the flour container to lighten it. Lightly scoop a heaping portion then level it off with the back of a knife. This ensures that the flour is not over-measured and packed into the cup.
Greek Yogurt Marbled Chocolate Brownies
Recipe update December 2022: After several comments about the batter being too thick to swirl I changed the flour from 1 scant cup to ¾ cup plus 1 tablespoon. This creates a more consistent result since “1 scant cup” can be measured differently. I have retested the recipe with the new precise amount and it works great.
Calories: 251 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 320 mg | Potassium: 146 mg | Fiber: 2 g | Sugar: 31 g | Vitamin A: 308 IU | Vitamin C: 1 mg | Calcium: 89 mg | Iron: 1 mgNothing beats a classic, fudgy chocolate brownie… except maybe one that’s swirled with cheesecake! These cream cheese brownies are the ultimate sweet treat, made with ripples of cheesecake and whorls of rich chocolate. They’re also incredibly easy to make, with a one-bowl brownie recipe and a simple 4-ingredient cheesecake swirl.
The brownie portion of these cheesecake swirled brownies is adapted from my favorite brownie recipe (which you may also recognize from these Peanut Butter Fudge Brownies!). While I always prefer to make my desserts from scratch (especially if they’re as easy to make as this one), I have also made these using Ghirardelli’s Classic chocolate brownies with great success! If you’ve been asking yourself what desserts can you make with brownie mix, Cream Cheese Brownies are a fantastic option!
Pumpkin Cream Cheese Brownies
These brownies work best in a 7×11 pan, but you could also make a 9×9 pan work, I’ve found that a 9×13 pan makes the brownies much thinner than I like them to be.
To make the cheesecake swirl, you’ll need to combine cream cheese, sugar, an egg, and vanilla extract until the mixture is smooth. For best results, you’ll want to start with room-temperature cream cheese, and I also recommend using an electric mixer to beat your ingredients together so that the cheesecake is completely lump-free. Then you’ll drizzle this over the chocolate brownie batter and swirl with a knife before baking.
Yes, stir them into the batter last, just before spreading into the baking pan. The average batch of brownie batter can handle having about 1 cup of chocolate chips added.
Dulce De Leche Cream Cheese Brownies
Before attempting to cut. For a very clean cut, refrigerate the brownies for several hours, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting), and wipe the knife clean between cuts.
I recommend lining your baking pan with parchment paper so that once the cream cheese brownies have cooled completely you can simply lift them out of the pan and place them on a cutting board to cut them that way — much easier and neater than trying to cut directly in the pan!
These cream cheese brownies taste great on their own, or they also are wonderful when served warm with vanilla ice cream, whipped cream, or chocolate syrup!
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