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Cream Cheese Brownies

 Cream Cheese Brownies
A friend from church shared this recipe with me. Cream cheese lends itself to a moist and chewy brownie bar that's finger-lickin' good! —Carolyn Reed, North Robinson, Ohio
30 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups sugar, divided
  • 3 tablespoons milk
  • 1 cup butter, softened
  • 2/3 cup instant hot cocoa mix
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 cup chopped nuts


  • In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until
  • fluffy; set aside. In a large bowl, cream the butter, cocoa mix and
  • remaining sugar until light and fluffy. Beat in eggs and vanilla.
  • Stir in flour and nuts and mix well.
  • Pour half into a greased 13-in. x 9-in. baking pan. Spread with the
  • cream cheese mixture. Top with remaining batter. Cut through batter
  • with a knife to swirl the cream cheese.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Cut into bars.
  • Yield: 2-1/2 dozen.
Editor's Note: This recipe was tested with Swiss Miss instant cocoa.

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Cream Cheese Brownies (continued)

Nutritional Facts: 1 serving (1 each) equals 204 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 105 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.