Cream Cheese Swirled Brownies
Two classics in one pan: a rich, fudgy brownie base marbled with a tangy cream cheese swirl. These bakery-worthy brownies are simple to make, slice beautifully, and always impress—perfect for parties, bake sales, or a cozy night in.
Ingredients
Brownie Layer
- 0.5 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.33 cup unsweetened cocoa powder good quality
- 0.5 cup all-purpose flour
- 0.25 tsp salt
Cream Cheese Swirl
- 8 oz cream cheese softened; full-fat for best texture
- 0.25 cup granulated sugar
- 1 yolk egg yolk
- 0.5 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting (or lightly grease).
- Make brownie batter: Whisk melted butter and sugar until combined. Whisk in eggs and vanilla until smooth. Sift in cocoa, flour, and salt; stir just until no dry streaks remain. Reserve 1/4 cup batter for swirling.
- Make cream cheese swirl: In a separate bowl, beat cream cheese until smooth. Mix in sugar, egg yolk, and vanilla until silky.
- Assemble & swirl: Spread brownie batter in pan. Gently dollop cream cheese mixture on top. Add spoonfuls of the reserved brownie batter and use a toothpick or knife to create swirls—do not overmix.
- Bake: 30–35 minutes on center rack, until edges are set and a toothpick comes out with moist crumbs (not wet batter). Cool completely in pan. For clean slices, chill 30 minutes, then cut into 9 squares.
Notes
Pro tips: Soften cream cheese fully for a smooth swirl; make just a few gentle passes when swirling; cool completely before slicing and wipe the knife between cuts.
Variations: Add 1/2 tsp espresso powder to brownie batter; swirl a few teaspoons of raspberry jam or caramel; use almond extract instead of vanilla; fold in chopped walnuts/pecans; sprinkle mini or white chocolate chips on top; add a layer of crushed chocolate sandwich cookies between batters.
Storage: Refrigerate in an airtight container up to 5 days; bring to room temp before serving. Freeze well-wrapped up to 2 months; thaw overnight in the fridge.