Lemon Cream Cheese Swirl Brownies
Last weekend, I was craving something different from my usual chocolate brownies.
Don’t get me wrong—I love a classic fudgy brownie, but sometimes you need to switch things up.
These lemon cream cheese swirl brownies were born from my late-night experiment combining my two favorite desserts: tangy cheesecake and rich brownies.
The result? Pure magic in every bite.
Why You’ll Love This Recipe
These brownies strike the perfect balance between rich chocolate and bright citrus.
The cream cheese swirl isn’t just pretty – it adds a wonderful tanginess that cuts through the sweetness of the brownie base. Plus, they’re actually easier to make than they look.
You’ll impress everyone at your next gathering, and no one needs to know you didn’t spend hours in the kitchen.
Ingredients You’ll Need
For the brownie base:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the lemon cream cheese swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
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How to Make Lemon Cream Cheese Brownies
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Prepare the cream cheese swirl: Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, zest, and vanilla. Mix until well combined.
- Pour the brownie batter into the prepared pan. Drop spoonfuls of the cream cheese mixture over the top.
- Using a knife or skewer, swirl the cream cheese mixture through the brownie batter. Don’t overdo it – you want distinct swirls.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely in the pan before lifting out and cutting into squares.
Notes
- Make sure all refrigerated ingredients are at room temperature before starting
- Don’t overmix the brownie batter once you add the dry ingredients
Store these brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
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Lemon Cream Cheese Swirl Brownies
Rich, fudgy brownies meet a tangy lemon cream cheese swirl in this irresistible dessert. The balance of deep chocolate flavor with bright citrusy notes makes every bite indulgent yet refreshing—perfect for any occasion!
- Total Time: 0 hours
- Yield: 16 brownies
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk together melted butter and sugar until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Prepare the cream cheese swirl: Beat softened cream cheese and sugar until smooth and creamy. Add egg, lemon juice, zest, and vanilla. Mix until well combined.
- Pour the brownie batter into the prepared pan. Drop spoonfuls of the cream cheese mixture over the top.
- Using a knife or skewer, swirl the cream cheese mixture through the brownie batter. Don’t overdo it – you want distinct swirls.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely in the pan before lifting out and cutting into squares.
Notes
- Make sure all refrigerated ingredients are at room temperature before starting
- Don’t overmix the brownie batter once you add the dry ingredients
Store these brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
