Cream Cheese Stuffed Brownies (Printable)

Fudgy brownies with a creamy cheese center, offering a rich and decadent dessert indulgence.

# What you'll need:

→ Cream Cheese Filling

01 - 4 oz cream cheese, softened
02 - 2 tbsp granulated sugar
03 - 1/2 tsp vanilla extract

→ Brownie Cookie Dough

04 - 1 box brownie mix (18-19 oz)
05 - 1/4 cup all-purpose flour
06 - 2 large eggs
07 - 1/3 cup vegetable oil
08 - 2 tbsp water
09 - 1/2 cup semi-sweet chocolate chips, optional

# How to make it:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth. Refrigerate for 10 minutes until firm.
03 - In a large bowl, combine brownie mix and all-purpose flour. Add eggs, vegetable oil, and water; mix until just combined. Fold in chocolate chips if using.
04 - Scoop tablespoon-sized portions of brownie dough and flatten slightly in your hand.
05 - Place 1 tsp cream cheese filling in center of each dough disc. Fold dough around filling, pinch to seal, and roll into a ball.
06 - Space filled dough balls 2 inches apart on prepared baking sheets.
07 - Bake for 10-12 minutes until edges are set but centers remain slightly soft. Cool on baking sheet for 5 minutes, then transfer to wire rack.

# Expert suggestions:

01 -
  • You get that brownie fudginess without spending an hour mixing from scratch—the box mix is your secret shortcut.
  • The cream cheese center stays creamy and slightly tangy against warm chocolate, creating this almost gooey texture that feels way more indulgent than it should.
  • They're genuinely hard to mess up, which means even on days when baking feels intimidating, these come through.
02 -
  • If your cream cheese filling is too soft, the whole cookie becomes a mess—chill it longer than ten minutes if your kitchen is warm, and your filling will cooperate beautifully.
  • Those cookies will keep baking slightly after you pull them out, so resist the urge to go longer than 12 minutes or you'll end up with dense, cake-like centers instead of fudgy ones.
03 -
  • Room temperature cream cheese beats cold cream cheese every single time—set it out while you preheat the oven and it'll be perfect by the time you need it.
  • If you're nervous about the filling leaking out, make sure your dough seal is really tight and consider chilling the stuffed balls for ten minutes before baking so the outside sets faster.
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