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cream cheese brownies

Nutty Cream Cheese Brownies

Recipe: Nutty Cream Cheese Brownies Summary: Chocolate fudge brownies marbled with a layer of cream cheese and sour cream
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24
Author Cookie Madness


Cream Cheese Mixture

  • 1 8-ounce package cream cheese softened (230 grams)
  • 2 tablespoons sour cream 30 grams
  • 1/3 cup sugar 60 grams
  • 1 teaspoon vanilla extract
  • 1 large egg

Brownie Batter

  • 4 oz chopped unsweetened chocolate 114 grams
  • 6 oz /160 grams butter softened
  • 2 cups granulated sugar 392 grams
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1 cup all-purpose flour 126 grams
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1 cup walnuts toasted


  • Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with nonstick foil (or grease it).
  • Prepare cream cheese mixture first. Beat cream cheese, sour cream, sugar and vanilla in a small mixing bowl. Reduce speed to low and beat in the egg. Set aside.
  • Brownie Batter: Melt the chocolate in the microwave using high power and stirring every 30 seconds. Set aside to cool slightly.
  • With an electric mixer, beat softened butter and sugar until creamy. Beat in the eggs, one at a time. Beat in salt, vanilla and almond extract (if using). Beat in the melted chocolate.
  • By hand, stir in the flour until it is incorporated, then stir in the chopped walnuts and chocolate chips.
  • Spread chocolate mixture evenly in pan. Drop spoonfuls of cheesecake mixture over brownie batter, then very lightly drag a knife through to make the batter look marbled and blotchy – I don’t drag it too much because I like big clumps of cream cheese mixture.
  • Bake at 350 F. on center rack for 35-45 minutes.
  • Let cool completely, then chill for a few hours. Lift from pan and cut into 24 squares.