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Halloween Swirl Cream Cheese Brownies

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Decadent chocolate brownies swirled with sweetened cream cheese and festive Halloween colors—perfect for spooky season gatherings.

Ingredients

Units Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Food coloring: orange and purple gel or liquid (choose vibrant shades)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9‑inch baking pan with parchment paper or foil, leaving an overhang.
  2. In a medium bowl, whisk melted butter, 1½ cups sugar, cocoa, and vanilla until smooth. Add eggs one at a time, whisking well after each.
  3. Stir in flour and salt until just combined. Set brownie batter aside.
  4. In another bowl, beat cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until silky.
  5. Divide cream‑cheese mixture into three bowls: leave one plain (white), tint one with orange and one with purple food coloring, mixing until smooth hues.
  6. Spread half the brownie batter into the prepared pan, smoothing the top.
  7. Drop spoonfuls of each cream‑cheese color over the batter in random spots.
  8. Top with remaining brownie batter, dolloping over the cream‑cheese blobs.
  9. Use a butter knife or skewer to swirl the layers in a Halloween‑spiral pattern.
  10. Bake 28–32 minutes, until a toothpick in the chocolate portion comes out with moist crumbs (the center cream cheese will set but remain slightly soft).
  11. Cool completely in pan on a wire rack (about 2 hours). Refrigerate 45 minutes to firm before slicing.
  12. Cut into 16 squares and gently remove using parchment overhang. Serve chilled or at room temperature.

Notes

  • Substitute light cream cheese for reduced fat; don’t use fat‑free—it can separate.
  • Press extra‑thick brownies? Bake longer in 8×8 pan, watch for over‑baking edges.
  • Toss extra colored swirls in Halloween sprinkles after swirling (before baking).
  • Make ahead: bake, cool, wrap airtight, and chill up to 3 days.
  • To freeze, wrap tightly and freeze up to 1 month; thaw in refrigerator before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/halloween-swirl-cream-cheese-brownies/