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Chocolate cream cheese brownies are one of my favorite desserts. I love the combination of rich chocolate brownie on the outside with the delicious sweetened cream cheese filling. They’re so good!
This is a much-requested recipe at potlucks and gatherings. In addition to being delicious, they’re easy to make and easy to transport. And, like my mini cheesecakes, they can easily be cut into small squares that will serve a large group of people.
Why I Love Chocolate Cream Cheese Brownies
Whenever there’s a need to take a dessert somewhere, I often take these chocolate cream cheese brownies (and this no-bake cherry cheesecake).
True story. Once, I took a pan of these to a church get-together. It was a potluck type of thing, and I had signed up for dessert. One of my friends came up to me, and she had one of my brownies on her dessert plate. As we were talking, she said, “Have you tried these brownies? You should go get one—they’re delicious!” That made me happy, to receive such a genuine, unsolicited compliment!
So, if you’re ever in need of a dessert to bring to a potluck or other type of gathering, I highly recommend these chocolate cream cheese brownies. They’re always a hit!
Supplies Needed for This Recipe
- 9″ x 13″ baking dish
- Small saucepan
- Two Large bowls
- Mixer (I love my KitchenAid Stand Mixer)
- Wire rack
Ingredients
The full ingredient amounts and instructions are found below in the printable recipe card.
- Butter
- Unsweetened baking chocolate
- Cream cheese
- Granulated sugar
- Vanilla (Learn how to make homemade vanilla extract.)
- Eggs
- All-purpose flour
- Salt (This is my favorite salt.)
How to Make Chocolate Cream Cheese Brownies
- Preheat oven. Grease a baking dish with butter and set aside.
- In a small saucepan, melt butter and chocolate over low heat, stirring occasionally. When melted, remove from heat and cool.
- Make cream cheese filling. In a large bowl, beat together soften cream cheese, sugar, vanilla and egg. Set bowl aside.
- In a separate large mixing bowl (or the bowl of a stand mixer), add melted chocolate mixture, sugar, vanilla, and eggs. Beat with an electric mixer. Add flour and salt and beat. Beat again.
- Spread part of chocolate brownie batter in bottom of dish. Spread cream cheese filling over the batter. Drop the remaining brownie batter in mounds evenly over cream cheese filling, spreading gently to cover cream cheese.
- Bake until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut before serving.
- Store completely cooled brownies in the refrigerator in an airtight container.
Recipe FAQs
Yes! They actually taste great if you make them the day before you need them and store them in the refrigerator.
Yes, be sure to store your baked and cooled brownies in the fridge in an airtight container for up to 4 days.
How to Cut Chocolate Cream Cheese Brownies
Here are a few tips for cutting these brownies:
- Wait until they are completely cool before attempting to cut them.
- Use a very sharp knife, wiping the blade after making each cut.
- It also helps to put the knife blade under hot water and then dry it completely. The hot blade makes it easier to cut through the brownies.
How to Serve
These cream cheese brownies would be so good with homemade vanilla ice cream.
More Popular Dessert Recipes
- Lemon Raspberry Bundt Cake
- Lemon Meringue Pie
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Bars
- Pumpkin Bars with Cream Cheese Frosting
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Chocolate Cream Cheese Brownies
Ingredients
- 1 cup butter
- 4 oz. unsweetened baking chocolate
- 16 oz. cream cheese, two 8 oz. packages, softened
- 1/2 cup granulated sugar
- 2 tsp. vanilla
- 1 large egg
- 2 cups granulated sugar
- 2 tsp. vanilla
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9" x 13" baking dish with butter and set aside.
- In a small saucepan, melt butter and chocolate over low heat, stirring occasionally. When melted, remove from heat and cool for 5 minutes.
- Make cream cheese filling. In a large bowl, beat together softened cream cheese, 1/2 c. sugar, 2 tsp. vanilla and 1 large egg. Set bowl aside.
- In a separate large mixing bowl (or the bowl of a stand mixer), add melted chocolate mixture, 2 c. sugar, 2 tsp. vanilla, and 4 eggs. Beat with an electric mixer on medium speed for about a minute. Add flour and salt and beat on low for about 30 seconds. Beat again using a medium speed for another minute.
- Spread about 2 cups of chocolate brownie batter in bottom of the greased 9" x 13" dish. Spread cream cheese filling over the batter. Drop the remaining brownie batter in mounds evenly over cream cheese filling, spreading gently to cover cream cheese.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut before serving. Store covered in refrigerator.
Notes
- Wait until they are completely cool before attempting to cut them.
- Use a very sharp knife, wiping the blade after making each cut.
- It also helps to put the knife blade under hot water and then dry it completely. The hot blade makes it easier to cut through the brownies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite desserts to take to get-togethers! They’re easy and everyone loves them.
Made these for Bible study and they were delicious! The combination of brownie and cream cheese made them smooth and not too sweet. I will be making these again!
I’m so happy to hear they were enjoyed!