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Cream Cheese Swirl Brownies

I'm a chocolate lover, and these cream cheese brownies have satisfied my cravings many times. No one guesses the brownies are light because their chewy texture and rich chocolate taste can't be beat. My family requests them often, and I'm happy to oblige. —Heidi Johnson, Worland, Wyoming
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    1 dozen


  • 3 large eggs, divided use
  • 6 tablespoons reduced-fat butter, softened
  • 1 cup sugar, divided
  • 3 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 package (8 ounces) reduced-fat cream cheese


  • Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
  • In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
  • Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
Test Kitchen Tips
  • Learn more about baking brownies with our ultimate guide.

  • Editor's Note
    This recipe was tested with Parkay Light stick margarine.
    Nutrition Facts
    1 brownie: 172 calories, 8g fat (5g saturated fat), 36mg cholesterol, 145mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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    Average Rating:
    • Shari
      Mar 5, 2020

      Description is incorrect. These brownies are definitely not chewy - they are more cake-like. And like another reviewer commented, the cream cheese to brownie ratio is a bit heavy. I probably won't make these again.

    • geit
      Apr 17, 2018

      I don’t see how this recipe can be called diabetic-friendly.

    • buffetfan
      Feb 10, 2018

      I took these to a meeting and they were a huge hit. Very moist. As another reviewer said, next time I may double the brownie part because it was a lot of cream cheese. I used butter and full fat cream cheese.

    • maryellen55
      Jan 19, 2018

      Melt in your mouth good!

    • Cathy
      Jan 19, 2018

      I did not rate it because I have not tried them yet. I wondered what the asterisk on the butter ingredient is supposed to mean... Can't wait to try them!

    • YMom
      Jan 19, 2018

      I made these for my Temple and they were a big hit. Will make agree again

    • njgigi
      Dec 22, 2017

      Has anyone tried these with Splenda?

    • cajoto
      Sep 12, 2017


    • Armstras07
      Sep 12, 2016

      Great recipe, I think next time I will double to brownie batter but not the cream cheese and use a larger pan. Defiantly worth making

    • vsmith8403
      Jun 27, 2016

      Made these brownies with my kids for fiances bday and we all really enjoyed them. They are very soft and good warm too. I enjoyed them best after keeping them in the fridge overnight and then letting them sit out to become room temperature. (Very moist). My kids enjoyed them best warm out of the oven. I ended up using regular butter and cream cheese( not low fat) and they were good. ( what I had on hand) Next time I'll try with low fat ingredients. Also only had an 8x8 pan so that's what I used. I just cooked them like 10 min longer. Still came out fine