Chocolate Cream Cheese Brownies Recipe
Chocolate Cream Cheese Brownies Recipe photo by Taste of Home

Chocolate Cream Cheese Brownies Recipe

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Whenever I take these to a gathering, someone will usually announce. "Lisa brought those brownies"—and everyone knows exactly which ones they are! We live on 10-1/2 acres out in the country with our daughters, 7 and 4.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES: 24 servings


  • 4 ounces German sweet chocolate, chopped
  • 3 tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons butter, softened
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 brownie equals 248 calories, 14 g fat (7 g saturated fat), 74 mg cholesterol, 151 mg sodium, 28 g carbohydrate, trace fiber, 5 g protein.


  1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in nuts. Pour half of the batter into a greased 8-in. square baking dish; set aside.
  2. For filling, in a small bowl, beat the cream cheese, sugar, egg, butter, flour and vanilla until blended. Pour over batter in pan. Spoon remaining batter over filling. Cut through batter
  3. with a knife to swirl the chocolate.
  4. Bake for at 325° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: about 2 dozen.
Originally published as Chocolate Cream Cheese Brownies in Country Woman January/February 1994, p31

Nutritional Facts

1 brownie equals 248 calories, 14 g fat (7 g saturated fat), 74 mg cholesterol, 151 mg sodium, 28 g carbohydrate, trace fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 24, 2014

I made the following changes: doubled the recipe, using a 9"x13" pan and baking for an additional 10 minutes or so, used a full 8-oz. brick of cream cheese, and substituted bittersweet chocolate for the German's sweet because that was all I had on hand. Really excellent!

Reviewed Dec. 21, 2013

This was horrible, barely edible. I should have known that 3 oz of cream cheese was not enough. It mixed all together while cooking making the brownies a light brown color. I think they meant 8 oz of cream cheese

Reviewed Feb. 10, 2013

I used semi sweet chocolate because that's what I had. These taste very moist and really hit the brownie flavor but I was semi disappointed there wasn't more cream cheese flavor but very good, I would make them again.

Reviewed Jan. 23, 2013

These brownies are delicious. I did have to bake longer (7 min) and after cooling I had to put the center few (about 5) in the microwave. Great flavor, otherwise.

Reviewed Jun. 29, 2012

I made this for the guys in our dorm (18 of them), and they ask for it all the time. Best brownie ever!

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