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Quick Easy Cream Cheese Brownies

Quick Easy Cream Cheese Brownies

The ultimate treat for any chocolate lover looking for a dessert that’s both decadent and remarkably simple to whip up. This recipe delivers fudgy, intensely chocolatey brownies swirled with a delightful, tangy cream cheese topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 50 minutes
Servings: 24 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (optional, for extra chocolatey goodness)
Cream Cheese Swirl
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking pan
  • Medium Bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Knife
  • Toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
    1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt
  3. In a large bowl, combine the melted butter and granulated sugar. Stir until well combined. Then, beat in the vanilla extract and the four large eggs, one at a time, until each is fully incorporated.
    1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
  4. Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring until just combined. Be careful not to overmix.
  5. If using, gently fold in the chocolate chips into the brownie batter.
    1 cup chocolate chips
  6. In a separate medium bowl, beat the softened cream cheese with 1/3 cup granulated sugar until smooth and creamy. Then, beat in the large egg and 1 teaspoon vanilla extract until well combined.
    8 ounces cream cheese, softened, 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  7. Pour half of the brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Then, spread the remaining brownie batter over the cream cheese dollops.
  8. Using a knife or a toothpick, gently swirl the cream cheese mixture into the brownie batter. Don't over-swirl; you want distinct ribbons of cream cheese to remain visible.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs attached.
  10. Let the brownies cool completely in the pan on a wire rack before cutting. Once cooled, lift them out using the parchment paper overhang and cut into squares.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Can be frozen for up to 3 months.