Cream Cheese Swirl Brownies
These cream cheese swirl brownies are rich, fudgy, and just a little tangy from the creamy swirl on top. They look bakery-worthy, but the steps are simple enough for a relaxed weekend bake.
Equipment
- 1 8x8 inch baking pan or similar
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Knife or skewer for swirling
Ingredients
Brownie Batter
- 1 /2 cup unsalted butter melted
- 1 /2 cup granulated sugar
- 1 /4 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract alcohol-free if preferred
- 1 2/3 cup all-purpose flour
- 1 3/4 cup unsweetened cocoa powder
- 1 4 tsp salt
Cream Cheese Swirl
- 8 oz cream cheese softened
- 1 4 cup powdered sugar
- 1 egg yolk
Instructions
- Heat the oven and line your baking pan with parchment paper, leaving a little overhang so you can lift the brownies out easily after cooling.
- Whisk the melted butter with both sugars, then add the eggs and alcohol-free vanilla. Stir in the flour, cocoa powder, and salt just until combined. The batter should look thick and glossy.
- In a separate bowl, beat the softened cream cheese with powdered sugar and the egg yolk until smooth and creamy. Try not to overmix, since a silky texture gives the prettiest swirl.
- Spread most of the brownie batter into the pan, then dollop the cream cheese mixture over the top. Add the remaining brownie batter in small spoonfuls around the surface.
- Use a knife or skewer to gently drag through the layers a few times. Stop before the batters blend completely, because the contrast is what makes the finished brownies so lovely.
- Bake until the center is just set and a toothpick comes out with a few moist crumbs. Let the brownies cool fully before slicing so the layers stay neat.
Notes
Store the brownies in an airtight container in the refrigerator for up to 5 days. If you prefer them a little softer, let them sit at room temperature for about 15 minutes before serving. You can also freeze individual squares wrapped tightly for longer storage, then thaw them in the fridge overnight.