Cream Cheese Swirl Brownies

5 from 1 vote

Cream Cheese Swirl Brownies are the ultimate dessert fusion for chocolate lovers. They feature fudgy brown butter brownies topped with a layer of decadent chocolate-swirled cheesecake.

Prep Time15

Cook Time40

Total Time55

Course: Dessert, Sweets

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 679kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Brownies

1 cup unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
2 large eggs room temperature
2 teaspoon vanilla extract
½ teaspoon sea salt
1 cup all-purpose flour
1 cup chocolate chips of your choice plus more for sprinkling
½ cup dutch-processed cocoa powder sifted
flaky sea salt such as Maldon

Cream Cheese Swirl Topping

8 oz cream cheese 1 cup, room temperature
4 tablespoon granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract

Instructions

Prepare pan - Place rack in the center tier of the oven and heat oven to 350°F. Grease an 8x8 square cake pan with butter or line with parchment paper with overhang on the sides. The extra parchment paper will help you lift the brownies out of the pan once finished.
1 cup unsalted butter
Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour into a measuring cup. If it measures less than a cup, mix in a tablespoon or two of water to reach a cup.
1 cup unsalted butter
Whisk wet ingredients - Using a hand or stand mixer or a whisk, whisk browned butter, brown sugar, and granulated sugar until the sugars are completely combined and dissolved. Add vanilla extract and the 2 eggs one at a time and whisk thoroughly. This step is important as it gives the brownies its shiny top.
1 cup granulated sugar, 1 cup dark brown sugar, 2 teaspoon vanilla extract, 2 large eggs
Add dry ingredients - Add in flour, cocoa powder, and salt and whisk until just combined. Add chocolate chips and hand mix them until just mixed. Reserve about a ¼ cup of the brownie batter for the swirl and set aside. Pour the remaining batter into the lined cake pan and smooth with an offset spatula or the back of a spoon. Tap the pan on the table to release any bubbles in the batter.
½ teaspoon sea salt, 1 cup all-purpose flour, ½ cup dutch-processed cocoa powder, 1 cup chocolate chips of your choice
Make the cream cheese mixture - Add the cream cheeese and sugar in a medium-sized mixing bowl. Use a handheld electric mixer to beat until creamy. Add in the egg and vanilla extract.
8 oz cream cheese, 4 tablespoon granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Pour onto batter - Pour the cream cheese mixture over the brownie batter and smooth it over to create an even layer. Take the reserved ¼ cup of brownie batter and add drops of it on the cheesecake layer.
Create the swirl - Use a toothpick, dinner knife, or chopstick to create swirls in the batter. This will create a marbled effect once baked. Top with chocolate chips, if desired.
Bake - Bake the brownies for 35-45 minutes. Use a toothpick to test the center of the brownies. If the toothpick has wet batter, continue to cook the brownies, checking every couple of minutes. If the toothpick comes out almost clean and the edges of the brownie pull from the side of the pan, then the brownies are done cooking.
Cool and slice - Remove the brownies from the oven and sprinkle with flaky sea salt. Allow them to cool for 10 minutes. Remove the brownies from the cake pan and use a sharp knife to cut the brownies into thirds for 9 pieces total.
flaky sea salt

Video

Notes

Storage

Store cheesecake brownies in an air-tight container in a cool, dry place for up to 5 days. These brownies can also be frozen for up to 3 months. In order to freeze them, wrap them individually in plastic wrap or place them in an air-tight freezer safe bag. When you are ready to enjoy them, unwrap them and wait for them to get to room temperature.

Baking Tips

Tap the pan after you add the brownie batter to release any air bubbles in the batter.
Line the cake pan with parchment paper for easy brownie removal. Once the brownies cool, use the edges of the parchment paper to lift the brownies up and out of the pan.
Do not cut the brownies until cool or they won't cut cleanly.

Nutrition