Cheesecake Marble Brownies

why you'll love these 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 & substitutions

ingredients for the marble brownies in bowls.

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 ¼ teaspoon of the salt.

Full ingredient measurements and instructions can be found in the recipe card below!

recipe instructions

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.

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).

collage of the steps on how to make cheesecake brownies

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 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.

recipe faqs

How do I store marble brownies? Can I freeze them?

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.

Can I bake these cheesecake brownies in a different-sized pan?

Definitely, I would double the recipe if made in a large 9x13 pan otherwise the brownies will be too thin!

Can I use a boxed brownie mix?

Absolutely, the bake time may need to be adjusted and I would love to hear how they turn out if you do!

Can this recipe be made with gluten-free flour?

I have not tested this recipe but would love to hear how they turn out if you do!