These Philadelphia cream cheese brownies might just become your new favorite: soft, squishy, and filled with a rich cheesecake layer.
These Philadelphia cream cheese brownies are amazing! Rich, tender, creamy... out of this world good!!! And they are made with just 7 ingredients.
I have to tell you, these brownies are so good that your brain will take a break from reality, and the calories won’t even matter anymore. You’ll just keep reaching for another piece, savoring the rich chocolatey-cheesy goodness and enjoying that irresistibly moist, sticky, squishy texture.
And if you love these, you will love the Brownies with Strawberries, the Sweet Potato Brownies, or The Ultimate Cherry Brownies (with Chocolate).
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Recipe ingredients
Cream cheese: Philadelphia or another brand.
Semi-sweet chocolate with a 50-60% cocoa content. Try this Chocolate Almond Bundt Cake, too.
Eggs: Two for the cream cheese mixture and three for the chocolate batter.
Other ingredients: All-purpose flour, granulated sugar, unsalted butter, and vanilla extract.
See the recipe card for full information on ingredients and quantities.
How to make Philadelphia brownies?
Step #1: Place the chopped chocolate and butter in a heatproof bowl, then set the bowl over a pan of simmering water.
Step #2: Stir frequently until melted.
Tip: Ensure the water doesn’t touch the bottom of the bowl. Keep the water hot, but avoid boiling. If it starts to simmer, remove the pan from heat and continue stirring until the chocolate and butter are fully melted.
Step #3: Beat the cream cheese, sugar, and vanilla extract until smooth.
Step #4: Add the eggs, one at a time, beating after each addition until the mixture is creamy. Set aside.
Step #5: In another bowl, whisk the sugar with the remaining 3 eggs until combined. Gradually whisk in the melted chocolate mixture. Sift the flour over the chocolate mixture and gently fold it in.
Step #6: Pour about ¾ of the batter into a prepared pan, smoothing it out evenly.
Step #7: Spoon the cream cheese mixture on top of the batter. Use a skewer to swirl the batter, creating a marbled effect.
Step #8: Bake for 35–40 minutes or until the center is just set.
Good to know!
Let the Philadelphia cream cheese brownies cool completely in the tin - this makes them much easier to remove and slice. For even more ease, line the pan with parchment paper, leaving the edges longer than the sides. Once the brownies are cool, you can lift them out using the overhanging paper.
This is an updated recipe from a very long time ago. I baked these brownies countless times over the years; they are incredible! I found this recipe in an old issue of Good Food back when I lived in London. The magazine used to sit in the coffee room, and I'd quickly scribble down recipes whenever I could.
Serving and storage
Brownies are always amazing on their own, but if you want to push the excess further, try serving them with strawberries and whipped cream or with vanilla ice cream. Amazing!
Refrigerate Philadelphia brownies in airtight containers for up to 5 days.
You can also freeze the cream cheese brownies. Place the squares into airtight containers with pieces of parchment paper in between so they don't stick together. You can freeze them for up to 3 months.
Philadelphia Cream Cheese Brownies
Equipment
- Baking dish 8x12 inches/ 20x30 cm
- Heatproof bowl
- Pot to fit the heatproof bowl on top
- 2 Large Bowls
Ingredients
Chocolate batter:
- 7 oz chocolate 200 g, Notes 1,2
- ¾ cup + 2 tablespoons unsalted butter 7 oz/ 200 g
- 1 cup + 2 tablespoons granulated sugar 225 g
- 1 cup all-purpose flour 4.5 oz/ 125 g
- 3 large eggs
Cream cheese topping:
- 1 ¾ cup Philadelphia cream cheese 14 oz/ 400 g, Note 3
- ⅔ cup granulated sugar 4.5 oz/ 125 g
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F/ 180°C. Grease and line the baking tin.
- Melt chocolate and butter: Finely chop the chocolate and cut the butter into cubes. Place them in a heatproof bowl over a pan of water. Heat the water and melt the mixture, frequently stirring, until both fully melt. Be careful to ensure the water doesn't touch the bottom of the bowl. Keep the water hot, but avoid bringing it to a boil. If it starts to simmer, remove the pan from heat and continue stirring the chocolate and butter off the heat until smooth. Set aside while you prepare the rest.7 oz chocolate / 200 g + ¾ cup + 2 tablespoons unsalted butter / 200 g
- Chocolate batter: In another bowl, whisk the sugar with 3 eggs until well combined. Gradually add the melted chocolate mixture, whisking thoroughly to blend everything. Sift the flour over the mixture and gently fold it until fully incorporated.1 cup + 2 tablespoons granulated sugar / 225 + 3 large eggs + chocolate mixture + 1 cup all-purpose flour / 125 g
- Cream cheese mixture: In a separate bowl, beat the cream cheese, sugar, and vanilla extract until the mixture is smooth. Then, add the eggs one at a time, beating after each addition until the mixture becomes creamy. Set aside.1 ¾ cup Philadelphia cream cheese / 14 oz/ 400 g + ⅔ cup granulated sugar / 125 g + 1 teaspoon vanilla extract + 2 large eggs
- Assemble the brownies: Pour about ¾ of the chocolate batter into a prepared baking pan, smoothing it out evenly. Carefully pour or spoon the cream cheese mixture over the top.
- Marble the batter: Using a skewer, swirl the chocolate batter and cream cheese together to create a marbled effect.
- Bake the Philadelphia brownies for 35–40 minutes or until the center is just set.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Chocolate: Semi-sweet chocolate with a 50% - 60% cocoa percentage.
- Cream cheese: You can also use other brands of cream cheese.
mjskitchen says
Oh YUM! Brownies stuffed with cream cheese - how can this not be an out of the world bite of goodness.
grace says
your ratio of brownies to cream cheese looks ideal! great balance. 🙂
Dawn @ Girl Heart Food says
Brownie plus cheesecake? How awesome! Even though there may have been quite a long time from when you originally discovered the recipe to when you made it, it looks like it was certainly worth the wait 🙂 Yum!
Cheyanne @ No Spoon Necessary says
Cheesecake PLUS Brownies?! Totally worth every calorie and the extra effort if you ask me! These look dangerously delicious, girlfriend! Cheers!
Sissi says
Sounds like the best brownies I've ever seen. I love both chocolate and cheesecake, so I'm sure I'd like this cake too much for my waistline 😉
Chris Scheuer says
Yum, I want one now, they look amazing! Chocolate and cream cheese is a match made in heaven!
Angie@Angie's Recipes says
Two most divine desserts in one...heavenly!
Kathy @ Beyond the Chicken Coop says
Yum! They do look delicious. I love all these sweet treats, but I do need to switch over to some healthier foods. I've gone a bit overboard lately. 🙂