Recipe

Bold Cream Cheese Swirl Brownies

Fudgy cocoa brownies with a tangy, creamy cheesecake swirl and crisp edges that crackle when you cut in.

By Matt Campbell

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4.9

A single square of fudgy brownie with a creamy cream cheese swirl on top, sitting on parchment paper with a few crumbs scattered around

Some brownies are polite. These are not. These are bold: deep cocoa, a pinch of espresso energy, and a tangy cream cheese swirl that cuts through the richness in the best possible way. Think fudgy center, crisp edges, and that little moment mid bite where you have to stop and go, “Okay, wow.”

What I love about this recipe is how it feels bakery-level without asking you to buy weird ingredients or babysit a water bath. One bowl for the brownie batter, one bowl for the swirl, and you are on your way.

A metal baking pan lined with parchment paper being filled with glossy chocolate brownie batter

Why It Works

Fudgy, not cakey: Melted butter plus just enough flour keeps the center dense and moist.
Tangy and creamy contrast: Cream cheese, a little lemon, and vanilla add brightness so the chocolate tastes even chocolatier.
Crackly top and crisp edges: Whisking the sugar into warm butter helps dissolve it for that shiny, papery top.
Big flavor with pantry staples: Cocoa powder does the heavy lifting, and a tiny bit of espresso powder makes it taste deeper, not like coffee.

Pairs Well With

Storage Tips

Refrigerator (recommended): Because these have cream cheese, store brownies in an airtight container in the fridge once fully cooled. They keep well for up to 5 days. The texture gets even fudgier when chilled.

Room temp: If you are serving them the same day, they can sit out for a few hours for eating and slicing, but for storage, the fridge is the move.

Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or on the counter for about an hour.

Best reheat: If you like them warm, microwave a square for 8 to 12 seconds. You want slightly gooey, not lava.

Common Questions

Can I make these without espresso powder?

Yes. It is optional. It just boosts the chocolate flavor. If you skip it, the brownies still slap.

How do I know when the brownies are done?

Look for set edges and a center that is no longer shiny. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Overbaking is the fastest way to lose fudginess.

Why add lemon to the cream cheese swirl?

A little lemon zest and juice make the swirl taste brighter and more “cheesecake-like.” It also balances the sweetness of the brownie base.

Can I use a boxed brownie mix and still do the swirl?

You can. Prepare the mix as directed, then add the swirl on top and marble. The texture will be slightly different, but the tangy swirl still works beautifully.

Can I double the recipe?

Yes. Bake in a 9x13-inch pan. Start checking at 30 minutes, but it may take closer to 35 to 40 minutes depending on your oven.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch metal baking pan (metal gives the best edges)
Parchment paper
2 mixing bowls
Whisk and rubber spatula
Measuring cups and spoons
Hand mixer (helpful for the swirl, but not required)
Butter knife or skewer for marbling
Wire rack for cooling

I made these the first time on a weeknight when I wanted brownies but also wanted something that did more than just taste sweet. I had a block of cream cheese in the fridge and a lemon that was basically begging to be useful. The result was that perfect sweet-tangy thing: chocolate that feels richer, and a swirl that tastes like cheesecake snuck into the pan when nobody was looking. Now it is my go-to when I need a dessert that looks like I tried harder than I did.