Fudgy Cream Cheese Brownies with Chocolate Chips

These Chocolate Chip Cream Cheese Brownies pair classic chocolate brownies with a chocolate chip cream cheese filling that is swirled through them for a marbled look. They are rich and decadent and will satisfy a serious chocolate craving in no time!

Why You Will Love This Recipe

This easy chocolate chip cream cheese brownie recipe is adapted from my Black Bottom Cupcakes, which have long been a favorite with readers!

The recipe is made in an 8-inch square pan, giving you about 16 squares of decadent brownies. I am not exaggerating when I say they are rich. One brownie is all it takes to feel satisfied! I love them, and I hope you do too!

If you love this brownie recipe, be sure to check out my Brownie Bread, Fudgy Brownie Bites, Pumpkin Frosted Brownies, Double Chocolate Mint Brownies, and Salted Pecan Pie Brownies in the recipe box!

What You Need

You will need the following ingredients to make these easy chocolate chip cream cheese brownies. The items in the bulleted list are the key ones that need a bit more explanation.

• Cream Cheese. Use the brick-style kind, not the tub variety. It also helps to let it soften to room temperature.
• Sour Cream. For the best results, choose full-fat sour cream.
• Granulated Sugar. Organic cane sugar works here too.
• Semi-Sweet Chocolate Chips. Good quality chips are recommended for the filling, but use what you have on hand. Save a few extra to scatter over the top before baking.
• Dark Chocolate. A good quality bar of 60-70% dark chocolate works best.
• Unsweetened Cocoa Powder. A dark chocolate cocoa powder, such as Hershey's Special Dark, works too. It gets folded into the melted mixture.
• Baking Powder. If you like, leave this out for extra fudgy brownies.

For quantities and instructions, see the recipe card below.

Ingredient Swaps

Milk Chocolate Chips. Instead of semi-sweet, you can use milk chocolate chips or another favorite, such as butterscotch, salted caramel, or peanut butter.

I did not test this recipe with any egg substitutes, alternative flours, sugars, or cocoa powders.

How to Make the Recipe

Here is a quick overview of how to make these chocolate chip cheesecake brownies. For the full printable recipe, scroll down to the recipe card below.

Chocolate Chip Cream Cheese Filling

Step 1. Beat the cream cheese on medium-high speed until smooth and creamy. Add the sour cream and sugar and mix until fully combined.

Step 2. Fold in the chocolate chips with a spatula. Set aside.

Chocolate Brownies

Step 1. Whisk the dry ingredients together. This means the all-purpose flour, baking powder, and salt.

Step 2. Melt the chocolate and butter. Use the microwave, a double boiler, or a bain-marie, whichever you prefer. 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 the melted chocolate mixture.

Step 4. Stir in the dry ingredients with a spatula. This step matters: set aside 1/2 cup of the brownie batter in a mixing bowl.

Step 5. Transfer the brownie batter into the pan. The batter will be on the thick side. Then top it with the cream cheese filling.

Step 6. Heat the 1/2 cup of reserved batter for 30-45 seconds, then dollop it over the chocolate chip cream cheese filling.

Step 7. Use a butter knife to make the swirl. Scatter on the extra chocolate chips.

Step 8. Bake and cool. Bake for 30-35 minutes at 350ºF. Take them out and let them cool completely before cutting.

Storage

Keep leftover brownies in a well-sealed container in the refrigerator for up to 3 days. To freeze these chocolate chip cheesecake brownies, wrap each one individually in plastic wrap, then store them in a well-sealed container for up to 1 month.

Helpful Tips

• Add a parchment paper sling. This makes it easy to lift the brownies out for cutting and protects your baking pan. You can overlap two sheets or use just one. Spray the pan with a flour-based baking spray first, then add the parchment sling(s).
• Make the chocolate chip cream cheese filling first. You do not want the brownie batter sitting around once it is made, so have the cream cheese filling ready first. That way you can add the batter to the pan right away, followed by the filling, dollop the reserved batter on top, swirl, and bake!
• Do not overmix the brownie batter. The more you mix, the more air gets worked in, which can make brownies drier and more cake-like. For the best texture, mix only until the whisked dry ingredients disappear into the batter.
• Warm up the reserved brownie batter. To make it easier to swirl, heat the reserved batter in the microwave for 15-30 seconds.
• Use a butter knife. Use a butter knife to swirl the reserved batter into the chocolate chip cream cheese filling.
• Add some extra chocolate chips. Keep a few of your semi-sweet chocolate chips aside to sprinkle over the top before baking.
• Check your oven temperature. An oven thermometer is inexpensive and can save you a lot of heartache, since it confirms your oven is calibrated to the right temperature for baking or cooking.
• Let them cool. The hardest part is waiting, especially when they smell so good coming out of the oven. Let the black bottom brownies cool completely, about 1 hour.

Recipe FAQs

Can I make the brownie batter and then bake it later?

No. This brownie recipe is baked right after you make it.

Can I use another kind of cocoa powder?

You can use the same amount of dark chocolate cocoa powder in place of the unsweetened cocoa powder.

Why should I warm up the 1/2 cup of reserved brownie batter?

This makes the batter 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.

If you tried these Chocolate Chip Cream Cheese Brownies or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for visiting!