These marble brownies are the perfect mix of cheesecake and brownie. You only need 8 ingredients to make these fudgy cheesecake brownies that everyone will love!
These marble brownies are one of my favorite brownie recipes!
Half brownie, half cheesecake, these cream cheese brownies have a cheesecake layer and brownie layer swirled together into one. They are perfectly creamy, a little tangy, and super fudgy.
They are so easy to make and are ready to eat in less than 45 minutes!
For more cheesecake recipes, try Oreo Cheesecake Cookies.
For more homemade brownies, try Pretzel Brownies, Birthday Cake Brownies, Espresso Brownies, and Miso Brownies.
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why these are the best marble brownies
- A quick and easy recipe
- Features a swirled mix of creamy cheesecake batter and rich chocolate brownie batter.
- You only need 8 ingredients and they are done in less than one hour!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Cream cheese: Full-fat is preferred to low-fat cream cheese so it has the right amount of creaminess.
- Chocolate chips: I used semi-sweet chocolate chips in this recipe, but you could substitute milk chocolate or dark chocolate chips for a less-sweet brownie as well.
- Unsalted butter: If you only have salted butter, leave out ¼ teaspoon of the salt.
recipe instructions
Here's how to make these cheesecake marble brownies! Before you start, line a square 8x8 baking pan with parchment that hangs over all four sides, then preheat the oven to 350 F/180 C. You will need two mixing bowls for each batter.
STEP ONE: In a stand mixer or with a hand mixer, beat the softened cream cheese and granulated sugar until smooth and well combined. Add in the room temperature egg and vanilla extract and mix them in until smooth and fluffy, about 2 minutes on medium speed. Set the bowl aside.
STEP TWO: In a medium bowl, whisk together the egg, vanilla extract, and granulated sugar until pale and fluffy, about 1 minute. Stream the melted butter and chocolate chips into the eggs and sugar, whisking constantly. Then add the all-purpose flour, cocoa powder, and salt and fold them in with a rubber spatula until just combined.
STEP THREE: Scoop half of the chocolate mixture into the prepared pan, leaving some space in between the scoops of batter, then scoop half of the cream cheese batter in between the chocolate. Continue alternating adding scoops of both batters into the pan.
STEP FOUR: Use a toothpick to swirl them together until the top looks evenly filled and marbled. Bake the brownies for 26 minutes, or until a toothpick inserted into the center comes out with just the tip covered in melted chocolate. Let the pan cool completely on a wire rack, then cut into servings and enjoy!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements. To convert the recipe, click the US customary button and change it to Metric.
- Warm the cream cheese: In order for the cream cheese to combine properly with the egg and sugar, it must be softened. If it's cold, you will end up with large chunks of cream cheese in the final batter.
- Don't over marble them: Swirling the batters too much will cause you to lose the marble look.
- Don't cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Dark vs. light baking pans: Baking pans conduct heat differently depending on their color. If your tray is dark-colored/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Room temperature: Store the baked brownies at room temperature for 3-4 days in an airtight container.
- Freezer: Once baked, the brownies can be stored in a freezer bag or airtight container for up to 1 month.
faq's
Definitely, I would double the recipe if made in a large 9x13 pan otherwise the brownies will be too thin!
Absolutely, the bake time may need to be adjusted and I would love to hear how they turn out if you do!
more brownie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cheesecake Marble Brownies
Equipment
Ingredients
For the Cheesecake Batter
- 6 ounces cream cheese softened
- ¼ cup + 2 tbsp granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
For the Brownie Batter
- ½ cup unsalted butter
- ⅔ cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Line a square 8x8 baking dish with parchment paper hanging over all sides and preheat the oven to 350 F/180 C.
Make the Cheesecake Batter
- In a stand mixing bowl, cream the sugar and cream cheese together on medium until smooth and combined, then scrape down the sides and bottom of the bowl.6 ounces cream cheese, ¼ cup + 2 tablespoon granulated sugar
- Add the egg and vanilla and mix until smooth and combined, about 1 ½ minutes on medium speed. Set the bowl aside.1 large egg, 1 teaspoon vanilla extract
Make the Brownie Batter
- Melt the butter and chocolate chips together until smooth, then set aside.½ cup unsalted butter, ⅔ cup semi-sweet chocolate chips
- In a medium bowl, whisk together the eggs, vanilla, and sugar until pale and fluffy.¾ cup granulated sugar, 2 large eggs, 2 teaspoon vanilla extract
- Whisking constantly, stream the butter and chocolate into the bowl until combined.
- Fold in the flour, cocoa powder, and salt with a rubber spatula until just combined.½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt
- Scoop about half of the brownie batter into the baking dish using a ¼ cup or cookie scoop, leaving some space in between each scoop.
- Scoop half of the cheesecake batter into the alternate spaces in between the brownie batter. Continue adding the brownie and cheesecake batters in various spots around the pan, then stick a toothpick all the way into the batter and swirl it around to marble them together.
- Don't swirl the batters too much or you will lose the distinct marbled look!
- Bake the brownies in the preheated oven for 26 minutes, or until a toothpick inserted into the center comes out with just the tip smeared in chocolate.
- Let the brownies cool completely on a wire rack, then cut with a very hot knife into 9 pieces and enjoy!
Notes
- Step by step process photos are provided above, in the body of this post.
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements. To convert the recipe, click the US customary button and change it to Metric.
- Warm the cream cheese: In order for the cream cheese to combine properly with the egg and sugar, it must be softened. If it's cold, you will end up with large chunks of cream cheese in the final batter.
- Don't over marble them: Swirling the batters too much will cause you to lose the marble look.
- Don't cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Dark vs. light baking pans: Baking pans conduct heat differently depending on their color. If your tray is dark-colored/black you should decrease the heat to 325 F/163 C.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Aimee Mars says
These are gorgeous and I love that they can be made in under 45 minutes! What a win. These brownies are up next for baking in my house!
Tavo says
The brownies were so good! I had never made a cheesecake and brownies mix; it was fantastic!
Anjali says
I am a huge fan of cheesecake brownies but never knew how to make it at home - I can't wait to try your recipe - these look absolutely delicious!
Carrie Robinson says
Two of my favorite desserts in one! 🙂 I can't wait to bake up a batch of these soon.
Kelley says
These were so rich and decadent! Thank you for sharing this recipe!
Cambrea Gordon says
Thanks for trying them Kelley, enjoy!