Kit Kat Cream Cheese Brownies Recipe

Introduction

These Kit Kat Cream Cheese Brownies combine rich, fudgy chocolate with a creamy, tangy swirl and crunchy candy bar pieces. Perfect for chocolate lovers looking for a fun twist on classic brownies, they’re easy to make and irresistibly delicious.

A close-up image shows a chocolate brownie cut into squares with three visible layers. The bottom layer is a dark, dense, and moist brownie. The middle layer is thick, creamy white, slightly melting into the brownie below. The top layer is a cracked chocolate crust with a melting white cream edge around a piece of solid milk chocolate bar pressed into the center. The background includes more similar brownies out of focus, resting on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, melted
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups chopped Kit Kat bars, divided
8 oz (226g) cream cheese, softened
1/3 cup (65g) granulated sugar
1 egg
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and set aside.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and 2 teaspoons vanilla extract, mixing until fully incorporated.
Step 3: Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined, then fold in 1 cup of chopped Kit Kat bars.
Step 4: In a separate bowl, beat the softened cream cheese, 1/3 cup sugar, egg, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 5: Pour the brownie batter into the prepared pan, spreading evenly. Dollop spoonfuls of the cream cheese mixture on top and swirl gently with a knife for a marbled effect.
Step 6: Sprinkle the remaining 1/2 cup of Kit Kat pieces over the top.
Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
Step 8: Let the brownies cool completely in the pan before slicing into squares. Enjoy!

Tips & Variations

For a different twist, substitute Kit Kat bars with your favorite chocolate candy bars like Twix, Snickers, or Reese’s.
Make sure the cream cheese is softened to avoid lumps in the cream cheese layer.
Use high-quality cocoa powder for a richer chocolate flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm slices gently in the microwave for 10-15 seconds for a soft, gooey texture.

How to Serve

A square dessert bar sits on a white plate with a white marbled texture background. The base layer is thick, dark brown, and dense chocolate cake with a rough, crumbly texture. Above the cake is a creamy white layer that looks soft and smooth, slightly melting down the sides. The top layer is a cracked, thinner chocolate crust with a rich, deep brown color. Nestled in the center is a glossy piece of chocolate bar with rectangular segments and fine details. In the background, more pieces of the same dessert are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy bar?

Yes! Feel free to substitute Kit Kats with your favorite chocolate bars, such as Twix, Snickers, or Reese’s for a unique twist.

How do I store these brownies?

Keep the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They reheat well in the microwave for a few seconds to regain their softness.