Cream Cheese Swirl Brownies, Fudgy and Rich
Dense, fudgy brownies with a creamy cream cheese layer swirled throughout. Melted butter and semisweet chocolate create a rich base, topped with a tangier cream cheese mixture and finished with chocolate swirls. Bakes to a risen, slightly underbaked center that sinks as it cools, yielding that prized fudgy texture.
Ingredients
- 14 tbsp unsalted butter
- 3 ½ oz semisweet chocolate
- ½ cup cocoa
- 1 cup sugar
- 3 Tbs sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cups cream cheese
- ½ cup all-purpose flour, siftedalmond flour1:1 by weighttexturegluten-free
nuttier, denser result
- ¾ cups cream cheese
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp orange zest(optional)
Instructions
- 1
Preheat oven to 325°F. Line a 22 x 22 square brownie pan with greaseproof paper on base and sides.
- 2
Melt butter and chocolate over low heat, stirring until smooth. Mix in cocoa and stir to dissolve.
- 3
Transfer melted mixture to a whisking bowl. Whisk in sugar. Add eggs one at a time, whisking until each is incorporated.
- 4
Add vanilla and cream cheese, whisking until smooth. Sift flour directly into bowl and stir with a spatula until just combined.
- 5
Set aside about half the brownie mixture. Spread remaining mixture evenly into prepared pan.
- 6
Mix cream cheese and sugar in a separate bowl. Add egg, vanilla, and orange zest if using. Whisk until smooth.
- 7
Spread cream cheese mixture over brownie base, covering entire surface with a small offset spatula.
- 8
Spoon small blobs of reserved brownie mixture over cream cheese layer. Using a wooden skewer, make swirls to mix the blobs with the cream cheese.
- 9
Bake for 35 to 45 minutes. Brownie will rise but will sink as it cools. Cool before serving.
Tips
Use a wooden skewer or thin knife for swirling; aggressive mixing will muddy the contrast between layers.
Bake to the lower end of the range for fudgier centers; longer baking yields a more cake-like crumb.
Good to Know
Cover and refrigerate up to 5 days, or freeze up to 3 months.
Prepare both mixtures and assemble up to 4 hours before baking.
Serve warm or at room temperature with vanilla ice cream.
Common Mistakes
Over-swirling will blend layers into uniform color; use gentle, minimal strokes.
Overbaking will eliminate fudgy texture; pull at lower end of range if uncertain.
Cooling completely allows proper setting and prevents cracks when cutting.