I am not sure I have ever met a brownie I didn’t like. Sure I like some more than others but a homemade brownie, those are always hard to pass up. And this recipe is no different, do not make the mistake of not making these amazing cream cheese brownies with frosting. That’s right, there’s frosting too!
These brownies are quick and easy to make. Plus with the cream cheese swirl, these bites of heaven are worth everything you put into it! If you ask me the hardest thing to do is waiting for the chocolate frosting to set up so I can dig in. Let’s be real, sometimes I just can’t wait.
Recipe Ingredient Notes
To make Hershey’s Cream Cheese Brownies, you will need the following ingredients:
Brownies
- Hershey’s Milk Chocolate Chips
- Butter
- Eggs
- Vanilla
- Sugar
- Hershey’s unsweetened cocoa powder
- Salt
- All-purpose flour
For the Cream Cheese Swirl
- Cream cheese softened
- Sugar
- Salt
- Egg
- Vanilla
Chocolate Top
- Chocolate Hershey Bars
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Hershey’s Cream Cheese Brownies
- Preheat oven to 350℉. Spray a 9 x 9 inch baking pan with cooking spray
- In the microwave, melt chocolate and butter until smooth. Set aside.
- In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
- In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.
- Pour batter into prepared baking pan.
For the Cream Cheese Swirl
- Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
- Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.
- Top the baked brownies with original sized Hershey Bars and return to still warm (but turned off) oven until lightly melted. Allow to cool a little bit.
- *You can also skip this step because the heat from the brownies will help melt the chocolate bars on top.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Hershey’s Cream Cheese Brownies Recipe
Ingredients
- 3 ounces Hershey's Milk Chocolate Chips
- 10 Tablespoons butter
- 2 large eggs
- 2 teaspoon vanilla
- 1 cup sugar
- 2 Tablespoons Hershey's unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ cup all-purpose flour
For the Cream Cheese Swirl
- 8 ounces cream cheese softened
- ⅓ cup sugar
- pinch of salt
- 1 large egg
- 2 teaspoon vanilla
Chocolate Top
- 5 (1.55 ounce) chocolate Hershey Bars
Instructions
- Preheat oven to 350℉. Spray a 9 x 9 inch baking pan with cooking spray
- In the microwave, melt chocolate and butter until smooth. Set aside.
- In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
- In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.
- Pour batter into prepared baking pan.
For the Cream Cheese Swirl
- Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
- Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.
- Top the baked brownies with original sized Hershey Bars and return to still warm (but turned off) oven until lightly melted. Allow to cool a little bit.
- *You can also skip this step because the heat from the brownies will help melt the chocolate bars on top.
Notes
- Be sure to not over swirl otherwise the cream cheese will mix in completely and you will lose the swirl.
- When doubling the batch use a 9 x 13 inch baking pan (I know you want to double these).
- The brownies can be left out at room temperature for a few hours, but to store put them in an airtight container and put them in the fridge.
- It is best to make the recipe as is and not substitute the brownies with a box mix. We have not had the best results with a box mix.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can’t wait to try this one. Yum
Brownies AND cream cheese? I’m sold!
Oh my, these look SO GOOD!
enjoy
i love cooking most and i want to try most of your featured recipes…. so yummy..
OMG!!! <3
We’ve made these now 3 times. This has quickly become a family favorite. Not too sweet, not to fudgey (not sure if this is a word). Super easy to make and goes together super fast. The worst part is waiting for them to bake! Thank you so much for posting!
would you double recipe for a 9×13 pan
You would need to double it for a 9 x 13 pan.
I just want to make sure if the flour is suppose to be self rising or plain? Can’t wait to try them.
Just made these and they are DELICIOUS……my new favorite!
These look delicious but what can I substitute for Hershey Bars – not available in Ireland
Any milk chocolate would work. (If they have that in Ireland) Can always find chocolate on Amazon!
These were delicious! Perfect for cream cheese lovers! My oven runs hot so I removed from the oven at 45 minutes, turned off heat, and put the Hershey bars on and let sit for 15 minutes and removed again. Then used a knife to spread the Hershey’s. Yum!
Going to try these for Christmas Day !! Can’t wait 🙂
what kind of flour? Plain or self rising for the Hershey’s Cream Cheese Brownies
I saw where two others had asked about the flour but didn’t see a response to them on here…is it self-rising or all purpose? Thanks so much
We used all purpose.
I just made these and they look nothing like ur picture-??? I did make them a lil bit healthier by using stevia(1/2) and ff cream cheese-bit there is no white on mine any where-where did I go wrong??
Would this work with gluten-free flour?
Hi Kay, I pulled up some information on subbing gluten free flour for regular flour. Hope this helps!
Purely subbing in gluten-free flour doesn’t always work. Because gluten is a structural protein, the products are often very tender and even crumbly if you just replace the flour that?s called for in the recipe with gluten-free flour. However, in some baked products such as muffins or cookies, you can make that simple substitution. When you?re making muffins or cookies, even with wheat flour, you don’t want to overwork the batter or dough because overworking results in too much gluten production and a tough product. I typically use a gluten-free flour for muffins and cookies and don’t add any kind of binder for extra structure. On the other hand, cakes, breads, scones, and other baked goods with a non-gluten flour require some structural assistance from a binder. Many people use xanthan gum as a binder, and most all store-bought gluten-free products also contain xanthan gum.
The photo of the brownies look layered, with brownie then cream cheese then brownie, not swirled as instructed in the recipe.
Try this frosting. You won’t regret it!
1 c. sugar, 5 Tbsp. margarine or butter, 1/3 cup milk. Boil exactly one minute, then add 1 c. chocolate chips and stir until smooth. Spread on brownies/cake immediately because it’s difficult to spread when it cools and the chocolate chips start to set up.
Has anyone tried this with a boxed brownie mix? Just wondering about the time to cook.
How do you store these?
They are fine to sit out for a few hours, but any leftovers should be put in an airtight container and refrigerated.
A little confused with only 3 oz of choc chips?
It’s 3 ounces of chocolate chips, not a 3 ounce package. They come in 11.5 ounce packages. So you will need about 1/4 of the package for 3 ounces.
I think the recipe is confusing and not written correctly. It makes it seem that the 5 Hershey bars get mixed into the cream cheese layer…and then you need to layer a whole new batch of them over the top once cooked. Don’t think you meant to have the 5 bars as part of the cream cheese layer – but that’s how the actual recipe reads.
What if you need to substitute the eggs bc of an allergy?
If you have an egg substitute you use when baking and it works great, it will probably be fine in this recipe. We have only made it as the recipe directs.
If you scroll through the post we have pictures showing each step on how to make these brownies. Hope that helps.
Can I make the brownies from a box, top the baked brownies with the cream cheese mixture and the candy bars?
Yes, boxed brownies are a great shortcut to this recipe!
Made this last night, not sure why but I must have done something wrong. The brownies came out super hard. Also found out the hard way unless you want the Hersheys insignia and gridlock es from the bars showing, place them upside down on top to melt in oven. Will try again sometime. Thanks
I have been making this recipe for years and it’s still one that I always come back to because everyone loves it!
So glad to hear that you like these brownies. They are one of our favorites too.
Sooooo good! My aunt used to make a cake that we all loved. Her recipe called for Baker’s chocolate (liquid). Can’t get it anymore. My cousin, sister and I agree this recipe is the closest we’ve ever tasted to hers! I doubled the cake and tripled the cream cheese layer (I didn’t use all of the cream cheese mixture.) Delicious!!