Cream Cheese Stuffed Brownies (Printable View)

Fudgy brownie bites filled with creamy, smooth cheese for a rich, decadent treat.

# What You’ll Need:

→ Cream Cheese Filling

01 - 4 oz cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon 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 tablespoons 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 to firm up.
03 - In a large bowl, combine brownie mix and all-purpose flour.
04 - Add eggs, vegetable oil, and water to the dry mixture. Mix until just combined. Fold in chocolate chips if using.
05 - Scoop tablespoon-sized portions of brownie dough and flatten slightly in your hand.
06 - Place 1 teaspoon of cream cheese filling in the center of each dough disc. Fold dough around filling, pinch to seal, and roll into a ball.
07 - Space filled dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft. Cool on baking sheet for 5 minutes before transferring to wire rack.

# Best Practices:

01 -
  • You get that fudgy brownie texture and a creamy surprise in the middle without needing any fancy techniques or special equipment.
  • Brownie mix takes away all the guesswork, so even if you're not confident in the kitchen, these come out perfect every single time.
02 -
  • If your cream cheese is too warm or too soft, the filling will ooze out the sides during baking—the fridge time really does matter, and you can even refrigerate the whole assembled batch for fifteen minutes before baking if you want extra security.
  • Don't walk away from the oven during the last few minutes because the difference between perfectly fudgy centers and slightly overbaked is honestly just a minute or two.
03 -
  • Use a cookie scoop if you have one—it makes the dough portions consistent and takes about half the time compared to measuring with a spoon.
  • The cream cheese filling should be cold enough to hold its shape but still soft enough to spread slightly when you fold the dough around it, so don't refrigerate it longer than twenty minutes or it'll crack when you try to seal the dough.
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