Easy Cream Cheese Brownies

"This makes a big 13x9 pan of brownies, using a brownie box mix. Super easy and looks gourmet when you are done! (Important!!! Be sure to buy the box mix that says that it makes a 13x9 recipe or you'll have problems.) The mix I use is by Betty Crocker. Also, cooking in a glass pan may take a few minutes longer than a metal so check the doneness with a toothpick in the middle."
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Mindy MaryLou Dekrin photo by Mindy MaryLou Dekrin
photo by Jadelabyrinth photo by Jadelabyrinth
photo by Pam-I-Am photo by Pam-I-Am
photo by Robin and Sue photo by Robin and Sue
Ready In:


  • Brownie

  • 1 (20 ounce) package fudge brownie mix (13x9 size)
  • 14 cup water (or what mix calls for)
  • 13 cup oil (or what your mix calls for)
  • 2 eggs (or what your mix calls for)
  • Topping

  • 1 (8 ounce) package cream cheese
  • 13 cup sugar
  • 1 egg
  • 12 teaspoon vanilla


  • Preheat oven to 350 F degrees.
  • Prepare the brownie mix according to package directions (water, oil, eggs).
  • Pour into a greased 13x9-inch baking pan.
  • Beat cream cheese with electric mixer on medium speed until smooth.
  • Add sugar and mix. Add vanilla and egg; mix until well-blended.
  • Place cheese mixture in dolups over the whole pan, leaving some brownie showing in-between.
  • Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
  • Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

Questions & Replies

  1. How can I print out a recipe?
  2. Freezer storage was mentioned...how long can I store them? Any special instructions regarding freezing/storing?


  1. Loved this recipe. I added a pinch of instant coffee to enhance the flavor of the brownies. I also added 1/2 tsp of vanilla and 1/2 tsp almond extract to the cream cheese mixture. These brownies came out rich and moist!
  2. Very yummy! This recipe needs no tweaking, and I followed it exactly as written (for a change). It's the perfect choice if you, like me, love brownies and love cheesecake. The cheesecake layer cooked perfectly while my brownie layer was still very moist, just the way I like it. Make sure that you do just what the poster said: just swirl it a little bit so that it doesn't get mixed up and it will be fabulous! I will make this often!
  3. Great! Did add handful or semi sweet choc chips.<br/>My mom used to make these topped with homemade chocolate frosting.
  4. So incredible and moist! I used dark chocolate brownie mix + added 1/2 cup swirled choco chips + 1/2 cup semi-sweet choco chips. Pretty and yummy!
  5. I made these this morning as "cupcakes" and they turned out wonderful. I put a small amount of brownie mixture on the bottom, a scoop of cream cheese mixture, a scoop of brownie mixture and then a dab of cream cheese mixture on top. I swirled in the cream cheese mixture on top. There are only a few left. Yummy!


  1. Used apple sauce instead of oil, and a slightly smaller pan.
  2. Good stuff. I had a pkg. of Duncan Hines Fudgy Brownie mix and it worked like a charm. Served it to guests and got good reviews. I used to make one like this from the Epicurious.com website, but being short on time I really liked the boxed-mix option! Oh, and I added orange extract and zest to my cream cheese instead of vanilla.



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