Hershey’s Cream Cheese Brownies Recipe

Cream cheese, chocolate, brownies, Hershey’s...these brownies have everything I LOVE! Put it all together and you will have the most fantastic Hershey’s cream cheese brownies you have ever had!

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.

Our family loves all of the brownies, so much so we have a TON of brownie recipes that are just as good as the next! An all-time favorite is Mom’s Famous Chocolate Marshmallow Brownies they are over the moon amazing. Then there is our Fudgy Brownies Recipe and Instant Pot Fudgy Brownies Recipe, both fudgy and gooey with all the delectable chocolate but two different ways to make them!

To make these chocolate cream cheese brownies you will need:

Hershey’s cocoa brownies ingredients:

  1. Hershey’s milk chocolate chips
  2. Butter
  3. Large eggs
  4. Vanilla extract
  5. Sugar
  6. Unsweetened Hershey’s cocoa powder
  7. Salt
  8. All-purpose flour
  9. Cream cheese
  10. Hershey bars

Be sure to have these items on hand for your cream cheese brownies with frosting:

  • 9 x 9 inch baking pan (I like THIS one and it even has a lid for storing!)
  • Microwave-safe bowl
  • Hand or stand mixer
  • Sifter (THIS one works great)
  • Nonstick cooking spray
  • Small bowl
  • Sharp knife
  • Toothpick

If you don’t happen to have a sifter, check out this great article from Taste of Home on what do if you don’t have a sifter at home and why it’s important to the recipe to use one if you can! 


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It is time to make the best brownie recipe, and here’s how:

Begin by preheating your oven to 350 degrees and greasing up your 9 x 9 inch pan with nonstick cooking spray. 

Then, in your microwave-safe bowl, pour in the chocolate chips and butter, and place the bowl into the microwave for about 30 seconds, scraping the bowl with the rubber spatula and mixing everything together. Then 15 seconds after that until they are mixed together smooth. 

Mix until all are smooth and creamy.

Now, in a separate bowl, beat the eggs, vanilla extract, and sugar together with either a hand mixer or stand mixer. 

While those are mixing, slowly add in the chocolate and butter mixture until everything is fully combined. 

In a separate small bowl, sift together the cocoa, salt, and flour. Once you have sifted everything, add it to the rest of the sugar and chocolate batter.

 After everything is completely mixed together, pour the batter into the greased 9 x 9 inch pan. 


Rinse out one of the bowls and beat together the sugar, egg, vanilla extract, and salt until everything is completely combined. We used a hand mixer for this step. 

After its all combined, pour the cream cheese batter gently over the chocolate brownie batter and then use a sharp knife to cut the cream cheese into the brownie mix to make the swirl.

After its all combined, pour the cream cheese batter gently over the chocolate brownie batter and then use a sharp knife to cut the cream cheese into the brownie mix to make the swirl.

Then, bake the brownies at 350 degrees for 45 minutes to an hour or until a toothpick comes out clean. Be sure not to overcook! You may want to check them at 45 minutes, just to make sure they aren’t too done. Be sure to turn off the oven. 


For the frosting, you are just going to use original sized Hershey’s bars and place them right on top of the completely baked brownies. 

Once you have the cream cheese brownies all covered with the Hershey’s bars, return the pan back into the oven that is still warm (but not on) and then take the pan out after the chocolate has begun to melt. (You can also skip this step because the chocolate will soften from the heat of the brownies.)

Now just let the brownies cool a little bit to let the chocolate frosting layer to set up a bit and then serve and enjoy! 


  1. Be sure to not over swirl otherwise the cream cheese will mix in completely and you will lose the swirl.
  2. When doubling the batch use a 9 x 13 inch baking pan (I know you want to double these).
  3. 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. 
  4. 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.

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We have so many of our tried and true recipes that are easy to make and we walk you through each of the steps from start to finish.

If you are looking for another brownie recipe to make take a look at our delicious Fudgy Nutella brownies! They are simple to make, the hardest part is waiting for them to bake so you can eat them.


For all of you brownie fanatics, here are some more recipes you NEED to check out!

Serves: 16

Hershey's Cream Cheese Brownies Recipe

From-scratch fudgy brownies with a cream cheese swirl - what's not to love in this decadent dessert?

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 3 ounces Hershey's Milk Chocolate Chips
  • 10 Tablespoons butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup sugar
  • 2 Tablespoons Unsweetened Hershey's Cocoa Powder
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • For the Cream Cheese Swirl
  • 1 (8 ounce) package cream cheese (softened)
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla
  • 5 (1.55 ounce) chocolate Hershey Bars


  1. Preheat oven to 350. Spray a 9 x 9 inch baking pan with cooking spray
  2. In the microwave, melt chocolate and butter until smooth. Set aside.
  3. In a separate bowl, beat eggs and vanilla with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.
  5. Pour batter into prepared baking pan.
  6. For the Cream Cheese Swirl
  7. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
  8. Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.
  9. 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.
  10. *You can also skip this step because the heat from the brownies will help melt the chocolate bars on top.


soy free
seafood free
treenut free
sesame free
mustard free



1817 cal


143 g


112 g


22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from Doughmestic

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32 Responses to “Hershey’s Cream Cheese Brownies Recipe”

  1. Marcie
    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!
  2. 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!
    • 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.
  3. 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.

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