These marble brownies are the perfect mix of creamy and tangy cheesecake and fudgy chocolate brownie. You only need 8 ingredients and 35 minutes to make these decadent brownies that everyone will love!
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I love elevating homemade brownies and these cheesecake marble brownies are my newest creation!
Half brownie, half cheesecake, this brownie recipe features two quick and easy batters swirled together and baked in less than 45 minutes.
Perfectly creamy, tangy, and fudgy, these cheesecake brownies are to DIE FOR!
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.
- Ready to eat in less than 45 minutes!
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 bitter 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
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: In a stand mixing bowl 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 2: 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 3: Scoop half of the brownie batter into the lined pan, leaving some space in between the scoops of batter, then scoop half of the cheesecake batter in between the chocolate. Continue alternating adding scoops of both batters into the pan.
Step 4: Use a toothpick to swirl both the batters 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 them cool completely on a wire cooling rack, then enjoy!
expert brownie 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 a sealed bag or container.
- Freezer: Once baked, the brownies can be stored in the freezer in a bag or sealed container for 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!
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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.
Stephanie says
AMAZING!! These were REALLY good. I'm not a huge fan of cheesecake but these changed my mind. They were perfectly balanced from the brownie and not too sweet. They were also so easy to make which is always a bonus in my house!
Nancy says
Can you use brownie mix
Cambrea Gordon says
Hi Nancy! You can definitely use brownie mix!! Let me know how they turn out! 🙂
EllenSimor says
I think this recipe is a great combination of brownie and cheesecake. They look good and make a wonderful dessert.
Cambrea Gordon says
Thank you Ellen! I hope you give them a try! 🙂
Gillian says
These cheesecake brownies were so easy to make and even more delicious! It was the most perfect combination!!
Cambrea Gordon says
Thanks so much Gillian! I loved seeing you make them on Instagram 🙂