This Cream Cheese Brownies Recipe swirls fudge brownie mix, cream cheese, sugar, egg, and vanilla into one sweet, satisfying treat.
Can I admit something slightly embarrassing? I used to think brownies were a bit… basic. I know, I know—don’t cancel me. But it wasn’t until I was babysitting my niece last winter, elbow-deep in box mix and chaos, that I accidentally created what’s now my go-to guilty pleasure: cream cheese brownies.
The plan was simple—make regular boxed brownies. But when she asked, “Can we make them more fun?” I spotted a lonely block of cream cheese in the fridge and thought, Sure. Why not swirl that in and see what happens?
Spoiler alert: we didn’t just make them more fun—we made them magic. Creamy cheesecake swirls + fudgy chocolate base = the ultimate dessert love story. It was messy, imperfect, and ridiculously delicious. And I haven’t looked back since.
Why You’ll Love This Cream Cheese Brownies Recipe?
These cream cheese brownies are one of those recipes that looks way more impressive than it is. Fancy swirls? Check. Rich and gooey chocolate? Check. That sweet-tangy bite from the cream cheese layer that cuts through all the richness like a plot twist in a rom-com? Triple check.
And the best part? You’re starting with a box of brownie mix. Yup, I said it. No shame here. Some days you just need dessert that works—no tempering chocolate or Googling “how long do I beat eggs until they’re fluffy?”
If you’ve got five ingredients and a little bit of patience (or none, I won’t tell), you’ve got everything you need to bake these babies into existence.
Ingredient Notes:
You probably have most of this on hand, or at least close enough to wing it. Here’s the line-up:
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Brownie mix (20 oz box, 13×9 size): Whatever brand your inner child craves. I’ve even used a dollar store brand and guess what? Still amazing.
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Water, oil, eggs: The usual suspects. Use whatever amounts your box says. Mine called for ¼ cup water, ⅓ cup oil, and 2 eggs.
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Cream cheese (1 block, 8 oz): Soften it first. Cold cream cheese is like stirring cement with a spoon.
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Sugar (⅓ cup): Just the right amount to sweeten without overpowering the tang.
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Vanilla (½ tsp): A small spoonful of comfort.
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1 egg (for the swirl): It keeps everything creamy, not crumbly.
How To Make Cream Cheese Brownies?
Step 1: Preheat the oven.
350°F, my friend. That’s the magic number. Grease your 13×9 pan or line it with parchment if you’re feeling pro. Or lazy. It’s a fine line.
Step 2: Mix up the brownie batter.
Follow the box instructions and stir everything together like you mean it. Pour it into your prepared pan and try not to eat it all with a spoon.
Step 3: Make the cheesecake swirl.
Beat the softened cream cheese until it stops fighting you. Add sugar, mix again. Then in goes the vanilla and egg—beat until it’s smooth and you kind of want to dip fruit in it and call it a snack.
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Step 4: Swirl like a chaotic artist.
Spoon dollops of the cream cheese mix all over the brownie batter. Then take a knife and drag it through in swoops, swirls, figure-eights—whatever feels right in the moment. Just don’t overdo it or you’ll end up with beige brownies. Nobody wants beige brownies.
Step 5: Bake.
Pop it in the oven and bake for 35 to 40 minutes. When the edges pull away and the middle jiggles just a little—you’ve nailed it. Let them cool before slicing (or don’t, if you’re the impatient, molten-brownie type. I respect that).
Storage Options:
Store them in an airtight container in the fridge for up to five days. I swear they taste even better on day two when everything has settled in and gotten cozy. You can also freeze ‘em—just wrap tightly and freeze for up to two months. They thaw beautifully and are honestly great straight out of the freezer at midnight. Hypothetically.
Variations and Substitutions:
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Make it gluten-free: Just sub in a GF brownie mix. That’s it!
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Add-ins? Yes. Chocolate chips, peanut butter swirls, or even crushed Oreos can turn this into something epic.
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Want a fruity swirl? Mix a spoonful of jam (raspberry is fine) into the cream cheese layer.
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Make it mini: Use a muffin tin and line it with paper cups. Portable swirly goodness.
What to Serve with Cream Cheese Brownies?
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Coffee. Always. Something about that bitter sip with a rich bite—perfect.
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Ice cream. Preferably vanilla, maybe even cinnamon? Worth a try.
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Berries. Adds a little freshness and balance. Plus, you’ll feel fancy.
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Whipped cream. It’s not necessary… but it is wonderful.
Frequently Asked Questions:
Can I use homemade brownie batter?
Totally. Just make sure it’s enough for a 13×9 pan and not some delicate little batch.
My swirl sank—what’s the deal?
Happens to the best of us. Next time, try a slightly thicker brownie batter or swirl a little more gently. Still delicious either way.
Do I have to chill them?
Technically, no. But if you want that firm, fudgy texture that cuts clean and stacks beautifully, pop them in the fridge for an hour. Or just embrace the ooze and go for it warm.
So there you go—my chaotic, creamy, chocolatey ode to the Cream Cheese Brownies Recipe. If you make them, I’d love to hear how they turn out. Swirls too strong? Cream cheese explosion? Absolute perfection? I’m here for all of it.
Tag me, message me, or just whisper “brownie love” into the wind—I’ll probably hear it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cream Cheese Brownies Recipe
Ingredients
For the Brownie Base:
- 1 20 oz package fudge brownie mix (sized for a 13x9-inch pan)
- ¼ cup water or as specified on the mix
- ⅓ cup vegetable oil or as specified on the mix
- 2 large eggs or as specified on the mix
For the Cream Cheese Topping:
- 1 8 oz package cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking pan or line it with parchment paper for easier removal.
Prepare the Brownie Batter:
- In a large mixing bowl, combine the brownie mix, water, oil, and eggs according to the package instructions. Stir until smooth and well blended. Pour the batter into the prepared pan, spreading evenly.
Prepare the Cream Cheese Topping:
- In a separate medium bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth. Add the granulated sugar and continue mixing until fully incorporated. Then add the egg and vanilla extract, mixing until the topping is uniform and creamy.
Swirl the Topping into the Batter:
- Spoon the cream cheese mixture in small dollops across the surface of the brownie batter. Using a knife or skewer, gently swirl the two mixtures together to create a marbled effect. Avoid over-mixing to preserve the distinct swirls.
Bake the Brownies:
- Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely in the pan on a wire rack.
Slice and Serve:
- Once cooled, cut the brownies into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days. These brownies may also be frozen for longer storage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
