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Three cream cheese brownies sitting on crinkled parchment paper

Cheesecake Marble Brownies

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5 from 2 reviews


Easy-to-make Cream Cheese Brownies have a chocolate layer that it topped with a cream cheese layer. Both layers are then swirled together, sprinkled with chocolate chips to create an insanely tasty favourite brownie.


Bottom Chocolate Brownie Layer

1/2 cup butter

3/4 cup water

2 oz. unsweetened chocolate squares

2 cups all-purpose flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

2 large eggs, beaten

1/2 cup sour cream

Cream Cheese Layer

8 oz. package cream cheese, softened at room temperature

1/3 cup sugar

1 large egg

3/4 cup chocolate chips


Bottom Chocolate Brownie Layer

1. Grease and flour a 15 x 10 x 1-inch jelly roll pan. Preheat oven to 375F.

2. In a medium heavy-bottomed saucepan, combine butter, water and chocolate. Melt over medium heat, stirring constantly. Gradually allow the mixture to come to a boil by raising the temperature slightly. Remove from heat as soon as it comes to a boil. 

3. In a medium-sized mixing bowl, combine all-purpose flour, sugar, baking soda and salt. 

4. Stir flour mixture into chocolate mixture. 

5. In a small bowl, combine eggs and sour cream and mix well, then add to chocolate mixture, stirring just to combine. 

6. Spread into bottom of jelly roll pan.

Cream Cheese Layer

7. In a medium-sized mixing bowl or bowl from stand mixer, combine cream cheese and sugar. Mix on medium speed for one minute until sugar is dissolved. 

8. Blend in egg and mix until well-blended. 

9. Spoon cream cheese mixture over chocolate mixture.

10. Using a knife, cut through the batter and swirl to create a marbled effect. 

11. Sprinkle chocolate chips over top. 

12. Bake in 375F oven for 25 to 30 minutes or until cake tester inserted in centre comes out clean. 

13. Cool for 20 minutes before cutting into squares. 

14. Store in covered container in the refrigerator for up to five days. 


Storing: Store leftover cream cheese brownies in an airtight container in the refrigerator for 5 to 7 days. Parchment paper is always a good idea to use between the brownie layers. Freezing:


Store leftover cream cheese brownies in an airtight container in the refrigerator for 5 to 7 days. Parchment paper is always a good idea to use between the brownie layers.

Freezing: Freeze marbled brownies using a freezer-safe container for 2 to 3 months using parchment paper between any brownie layers.

Thaw in the fridge or at room temperature 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size:
  • Calories: 233
  • Sugar: 24 g
  • Sodium: 127.9 mg
  • Fat: 10.1 g
  • Saturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 33.6 g
  • Fiber: 1.2 g
  • Protein: 3.4 g
  • Cholesterol: 39.3 mg