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!
Cheesecake-inspired recipes – like my Oreo cheesecake cookies and pumpkin cheesecake cookies are some of the most popular recipes on Cambrea Bakes!
These cheesecake marble brownies are half brownie, and half cheesecake swirled together into one. They are creamy, tangy, and super fudgy; similar to my red velvet brownies!
Table of Contents
Why We Love Marble Brownies
- These cream cheese brownies are swirled with a creamy cheesecake layer and a rich chocolate brownie layer.
- This easy recipe uses 8 simple ingredients, and you will be eating them in less than one hour, just like my rocky road brownies!
- You will love these homemade brownies for any occasion, they are big hits with cheesecake lovers!
Ingredient Notes and Substitutions
Cream cheese: I tested these marble brownies with full-fat and low-fat cream cheese. Full fat is preferred; it makes the cheesecake batter super creamy!
Chocolate chips: If you’ve tried my M&M brownies, you’ll know the key to fudgy brownies is using semi-sweet chocolate chips in the brownie batter! You can substitute them for milk chocolate chips or dark chocolate chips. Both will yield a different flavor!
Unsalted butter: If you only have salted butter, leave out 1/4 tsp of the salt.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Before you start, line a square 8×8 baking pan with parchment that hangs over all four sides, then preheat the oven to 350 F/180 C.
Step 1: Make the cheesecake batter. In a stand mixer or with a hand mixer, beat the softened cream cheese and granulated sugar until smooth. Then mix in the egg and vanilla extract until smooth and fluffy. Cover the top with plastic wrap and set it aside. (image 1 below).
Step 2: Make the brownie batter. In a medium bowl, whisk together the egg, vanilla, and sugar until fluffy. Stream the melted butter and chocolate into the bowl, whisking until just combined. Then fold in the all-purpose flour, cocoa powder, and salt (image 2 below).
Step 3: Alternate the batters in the pan. Scoop half of the brownie batter into the prepared baking dish, then scoop half of the cream cheese batter in between. Continue alternating scoops of both batters into the pan (image 3 above).
Step 4: Swirl and bake! Use a toothpick or butter knife to swirl the batters together until the top looks evenly filled and marbled. Bake the marble brownies in the preheated oven.
Then, let the pan cool completely on a wire rack. Once cool, cut into 16 servings (image 4 above).
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Warm the cream cheese. If the cream cheese is cold, you will have large chunks of cream cheese in the batter.
- Don’t over-marble. Swirling the batters too much will cause you to lose the marble look.
- Use a sharp knife. For clean cuts, use a sharp, hot knife to cut the cool brownies.
FAQs
Store leftover marble brownies at room temperature for 3-4 days in an airtight container. Store the baked brownies in a freezer bag or airtight container for up to one month.
Definitely, I would double the recipe if made in a large 9×13 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!
I have not tested this recipe, but I would love to hear how they turn out if you do!
More Fudgy Brownie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Cheesecake Marble Brownies
Equipment
Ingredients
For the Cheesecake Batter
- 6 ounces cream cheese, softened
- 1/4 cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Brownie Batter
- 1/2 cup unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour, *see notes below for measuring*
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Instructions
- Line a square 8×8 baking dish with parchment paper hanging over all sides and preheat the oven to 350 F/180 C.
- Make the cheesecake batter. Cream the sugar and cream cheese together until smooth and combined, then scrape down the sides and bottom of the bowl. Mix in the egg and vanilla until smooth. Set the bowl aside.6 ounces (170 g) cream cheese, 1/4 cup + 2 tbsp (80 g) granulated sugar, 1 (55 g) large egg, 1 tsp vanilla extract
- Add the egg and vanilla and mix until smooth and combined, about 1 1/2 minutes on medium speed. Set the bowl aside.
- Make the brownie batter. Melt the butter and chocolate chips together until smooth, set aside.1/2 cup (113 g) unsalted butter, 2/3 cup (150 g) semi-sweet chocolate chips
- In a medium bowl, whisk together the eggs, vanilla, and sugar until pale and fluffy. Whisking constantly, stream the melted butter and chocolate mixture into the bowl until combined.3/4 cup (150 g) granulated sugar, 2 (110 g) large eggs, 2 tsp vanilla extract
- Fold in the flour, cocoa powder, and salt with a rubber spatula until just combined.1/2 cup (60 g) all-purpose flour, 1/2 cup (40 g) unsweetened cocoa powder, 1/2 tsp salt
- Scoop half of the brownie batter into the prepared baking dish, leaving some space in between each scoop. Then do the same with the cheesecake batter. Continue alternating batters, then use a toothpick or butter knife to swirl 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 covered in a few moist crumbs.
- Let the brownies cool completely on a wire rack, then cut with a very hot knife into 16 servings. Store leftover brownies in an airtight container at room temperature for 3-4 days. You can also freeze them for up to 1 month!
Notes
- 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!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These were a little more fudgy than I usually care for, but they did turn out really well. Took about 38 minutes in my oven before they were done. I think next time I will experiment with an extra egg to make the brownie portion a bit more cakey (just a personal preference), and maybe try milk chocolate chips next time instead of semisweet. Thank you for sharing this recipe!
Tried it over the weekend, it was a hit for the fam but I have notes, don’t melt all the chips, leave some whole, also it took way longer bake then suggested