Chocolate Chip Cream Cheese Brownies from the kitchen
These Chocolate Chip Cream Cheese Brownies combine your love of familiar chocolate brownies with a chocolate chip cream cheese filling that's swirled together into a flavorful marbled masterpiece! They're rich and rich and will satisfy any serious chocolate cravings in no time!
Why this bake works
This easy chocolate chip cream cheese brownies recipe is adapted from the Black Bottom Cupcakes, which have been a Sovuh reader favorite!
The method is made in an 8-inch square pan, giving you approximately 16 squares of rich brownies. And I'm not joking when I say they're rich. With just one brownie, you'll be satisfied! Enjoy them, and I hope you do as well!
And if you love this brownie recipe, clearly check out my Brownie Bread, Fudgy Brownie Bites, Pumpkin Frosted Brownies, Double Chocolate Mint Brownies, and Salted Pecan Pie Brownies from the method box!
What goes in
The following ingredients are needed to make these easy chocolate chip cream cheese brownies. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Cream Cheese. Make sure it's the brick-style cream cheese, not the kind in a container. It's also good to have this softened to room temperature.
- Sour Cream. For the best results, use full-fat sour cream.
- Granulated Sugar. You can also use organic cane sugar.
- Semi-Sweet Chocolate Chips. Good quality chocolate chips are recommended for the filling, but use what you have on hand. Save some extra to sprinkle across the top before baking the brownies.
- Dark Chocolate. A good quality bar of 60-70% dark chocolate is preferred.
- Unsweetened Cocoa Powder. You can also use a dark chocolate cocoa powder, such as Hershey's Special Dark. This gets folded into the melted mixture.
- Baking Powder. If desired, you can omit this for super fudgy brownies.
For quantities and instructions, please see the method card below.
Substitutions
Milk Chocolate Chips. Instead of semi-sweet chocolate chips, you can use milk chocolate chips or try another favorite, like butterscotch, salted caramel, or peanut butter.
I did not test this method using any egg substitutes, alternative flour, sugars, or cocoa powders.
How it comes together
Below is a brief overview of how to make this chocolate chip cheesecake brownies recipe. For the full printable recipe, scroll down to the method card below.
Chocolate Chip Cream Cheese Filling
Step 1. Beat the cream cheese on medium-high speed until smooth and creamy. Add in the sour cream and sugar, mixing until fully combined.
Step 2. Fold in the chocolate chips with a spatula. Set to the side.
Chocolate Brownies
Step 1. Whisk the dry ingredients together. This includes all-purpose flour, baking powder, and salt.
Step 2. Melt the chocolate and butter. You can either do this in the microwave, a double boiler, or a bain-marie. Once smooth and fully melted, stir in the unsweetened cocoa powder.
Step 3. Whisk the wet ingredients together. This includes the eggs, vanilla extract, and granulated sugar. Add in the melted chocolate mixture.
Step 4. Stir in the dry ingredients using a spatula. Very important—reserve 1/2 cup of the brownie batter in a mixing bowl.
Step 5. Transfer the brownie batter into the pan. The brownie batter will be on the thicker side. Then top with the cream cheese filling.
Step 6. Heat the 1/2 cup of reserved brownie batter for 30-45 seconds, then dollop over the chocolate chip cream cheese filling.
Step 7. Use a butter knife to create the swirl pattern. Sprinkle on the extra chocolate chips.
Step 8. Bake and cool. Bake for 30-35 minutes at 350ºF. Remove and let them cool completely before cutting them.
Storage
Any leftover chocolate chip cream cheese brownies should be refrigerated in a well-sealed container for up to 3 days. To freeze the chocolate chip cheesecake brownies, wrap them individually in plastic wrap, then keep them in a well-sealed container for up to 1 month.
Baker notes
- Add a parchment paper sleeve. This is an easy way to remove your chocolate chip cream cheese brownies for cutting and also protect your baking pan. You can overlap two sheets of paper or use just one. Spray your pan first with some flour-based baking spray, then add the parchment paper sleeve(s).
- Make the chocolate chip cream cheese filling first. You don't want your brownie batter to sit around after you've made it, so having your cream cheese filling done first is key. This way, you can immediately add the batter to the baking pan, followed by the filling, dollop the reserved brownie batter over the top, swirl, then bake!
- Don't over-mix your brownie batter. The more you mix, the more air you'll incorporate into the batter, which can lead to brownies that are drier and more cake-like. For the best brownies, mix until the whisked dry mixture has just blended in with the rest of the brownie batter.
- Warm up the reserved brownie batter. To make it easier to swirl, heat the reserved brownie batter in the microwave for 15-30 seconds.
- Use a butter knife. Use a butter knife to swirl the reserved brownie batter into the chocolate chip cream cheese filling.
- Add some extra chocolate chips. Save some of your semi-sweet chocolate chips to sprinkle over the top of your cream cheese brownies before baking.
- Check your oven temperature. It's an inexpensive tool that can save you a lot of heartache when baking or cooking by making sure your oven is calibrated to the correct temperature.
- Let them cool. The hardest part, especially when these smell so good after baking, is letting the black-bottom brownies cool completely (about 1 hour).
Questions on this bake
Can I make the brownie batter and then bake it later?No, this brownie recipe is baked immediately after you've made it.
Can Use another kind of cocoa powder?In place of unsweetened cocoa powder, you can use the same amount of dark chocolate cocoa powder.
Why should I warm up the 1/2 cup of reserved brownie batter?This makes it easier to dollop and swirl over the chocolate chip cream cheese filling layer.
Is my brownie batter supposed to be on the thicker side?Yes. You should still be able to spread it out in the baking pan, though.
- Yield 16 brownies
- Prep 25 minutes
- Cook 35 minutes
- Total 1 hour
- Calories 260
Ingredients
Chocolate Chip Cream Cheese Filling
- 4 oz Cream Cheese, softened to room temperature
- 1/2 cup Sour Cream, room temperature
- 1/4 cup Granulated Sugar
- 4 oz Semi-Sweet Chocolate Chips
Chocolate Brownies
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1 cup Granulated Sugar
- 4 oz Dark Chocolate, melted
- 6 tbsp Unsalted Butter, melted
- 1/4 cup Unsweetened Cocoa Powder
Method
- Adjust the oven rack to the 2nd level position (just above center) and heat the oven to 350ºF. Spray an 8 inch square baking pan with a flour-based baking spray. Line with parchment paper sling, if desired then lightly respray.
Chocolate Chip Cream Cheese Filling
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy. Add in the sour cream and granulated sugar, mixing until fully combined.
- Fold in the chocolate chips with a spatula. Set to the side.
Chocolate Brownies
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Hold to the side.
- Microwave the dark chocolate and unsalted butter together in 45 second to 1 minute increments at 50% power, stirring each time, until smooth and melted. Stir in the unsweetened cocoa powder. Set to the side.
- In a large bowl, whisk together the eggs, vanilla extract and granulated sugar. Scrape down the sides of the bowl, if needed.
- Using a whisk, add in the melted chocolate mixture. Then fold in the whisked dry mixture with a spatula stirring until just combined. Reserve 1/2 cup of the brownie batter for topping.
- To the prepared 8 inch square baking pan, add the brownie batter (minus the reserved 1/2 cup) and spread out with a spatula. Top with the chocolate chip cream cheese filling.
- Microwave the reserved brownie batter for 15-30 seconds then, with a spoon, add dollops of the warm batter over the top of the chocolate chip cream cheese filling. With a butter knife, swirl through the brownie batter and cream cheese filling to create a marbled pattern. Top with extra chocolate chips, if desired.
- Bake for 30-35 minutes at 350ºF or until an inserted toothpick (the brownie parts only) comes out with only brownie crumbs. Let the brownies cool in the pan for about an hour before cutting them.
- Keep leftover brownies in a tightly sealed container in the refrigerator for up to 3 days. Brownies can be kept in the freezer by wrapping them individually in plastic wrap then storing them in a well sealed container for up to 1 month.
Baker notes
This brownie recipe should be baked immediately after you've made them.
In place of the unsweetened cocoa powder, you can use the same amount of dark chocolate cocoa powder instead.
Warming up the 1/2 cup of reserved brownie batter makes it easier to dollop and swirl over the top of the chocolate chip cream cheese filling layer.
These chocolate chip cream cheese brownies should be kept in a well-sealed food container for up to 3 days. To freeze, cut them into squares, wrap each in plastic wrap, then keep them in a tightly sealed food container in the freezer for up to 1 month.
