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Whenever I’m craving something that feels fancy but isn’t a hassle, these cream cheese brownies are my favorite. The fudgy chocolate mingles with a creamy and slightly tangy swirl, so each mouthful is rich and has an awesome mix of texture.
The first time I brought these to a family barbecue, everyone wanted to know how I made them. Now it’s what I bake for birthdays or when there’s a fundraiser at school.
Dreamy Ingredients
- For the swirl: You'll need extra sugar for the sweetness, also an egg to hold it together and vanilla for taste
- Cream cheese: This makes the swirl luscious; warm it up a bit on the counter so it blends easy
- Semi-sweet chocolate chips: Toss these in for melty chocolate bits, pick a good brand if you can
- Salt: A little pinch makes both the chocolate and cream cheese pop, fine sea salt works nicely
- All-purpose flour: Sift if you want your brownies even; it helps the texture hold up
- Unsweetened cocoa powder: This is what gets you big chocolate flavor, so try using Dutch-process or something high quality
- Vanilla extract: Adds depth to both the chocolate and the creamy part; real vanilla is best
- Large eggs: Keep everything together and add a little moisture, fresher is always better
- Granulated sugar: Sweetens up the brownie and swirl; good for holding structure too, just make sure it’s not old
- Unsalted butter: Makes your brownies rich—choose a good one for more flavor
- Ingredient check: Double-check everything’s fresh or your brownies might not bake up right and the flavor won’t be as good
Step-by-Step Directions
- Bake
- Slide your pan onto the oven’s center rack. Let it bake for about thirty-five to forty minutes. Poke a toothpick in the middle; if it comes out with a few sticky crumbs, you’re good. Make sure your brownies chill out in the pan completely before you try to slice them or move them.
- Layer and Swirl
- Spoon about two-thirds of the brownie batter into the bottom of the pan, making sure to push it into the corners. Drop the cream cheese mixture around in blob shapes. Gently spread the rest of the brownie batter over the top and then swirl the batters together using a knife. Stop before you mix it all up—just aim for nice ribbons.
- Prepare the Cream Cheese Filling
- Take your soft cream cheese and beat it until you don’t see any lumps. Add sugar, blend til fluffy, then crack in an egg and splash in some vanilla, beating until it’s smooth and whipped up.
- Make the Brownie Batter
- Melt butter in a safe bowl in the microwave. Mix in the sugar until the whole thing looks glossy. Crack in eggs one by one, whisking each time until you can’t see the egg bits. Pour in the vanilla. In another bowl, mix up the cocoa, flour, and salt, then slowly combine it into your wet mix. Carefully fold in chocolate chips for that gooey bite.
- Get the Pan Ready
- Flip that oven on to 350°F. Line a 9x13-inch pan with parchment paper and make sure there’s extra hanging over the edges for easy lifting later. Give it all a quick spray with nonstick just to be safe.
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I always think of my little brother when I make these—he’d sneak the first piece out of the corner before they cooled off. The swirly part is his obsession. He calls it the magic stripe every time.
Storage Ideas
When your brownies are cool, stash them in a container with a good lid and pop them in the fridge. They’ll stay fudgy and moist for up to a week. Want to keep them longer? Freeze until solid, then put in a zip bag for two months. Thaw in the fridge or just leave on the counter for a bit when you want one.
Swaps and Substitutions
No semi-sweet chips? Grab some chocolate chunks or any baking pieces you like. Swap half the white sugar for brown in the batter if you want a deeper taste. If the cream cheese is too tangy for you, use mascarpone instead for something a bit milder.
Tasty Ways to Serve
You can leave them just as they are or shake some cocoa or powdered sugar on top. Serving them warm? Add a scoop of vanilla—or coffee—ice cream for that extra touch. For parties, cut them smaller so guests can grab and go.
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Fun Backstory
Brownies have been a staple in the States since the late 1800s. The cheesy swirl didn’t show up until folks started baking with cream cheese a lot more in the 1900s. These bars pack in those classic flavors and bring in a cheesecake twist that pretty much everyone loves.
Frequently Asked Questions
- → Any tips for a fun swirl look?
Drop spoonfuls of each batter in patches, then pull a knife or skewer through in curly lines. Don’t swirl too much, or you’ll just mix everything together.
- → Does the cream cheese need to be soft?
You bet. Letting cream cheese warm up makes it super easy to blend, giving you a smooth, lump-free swirl that’s easy to spread around.
- → Can I cheat with store-bought brownie mix?
For sure! Make the boxed brownie as it says on the label, then go right ahead with the swirl. You’ll still get those ooey-gooey bars.
- → How do I tell when they’re done baking?
Pop in a toothpick. If a few sticky bits cling to it, you’re good. If it comes out bone dry, they probably stayed in too long.
- → What’s the best way to store them?
Chill in a sealed container in the fridge after they’ve cooled off. They’ll stay good for nearly a week and keep their awesome texture.
- → Is freezing a good idea for these?
It sure is. Wrap bars one by one and pop them in the freezer. Thaw in the fridge overnight, and they’re just as tasty later on.