Bourbon Cream Cheese Brownies

I know it was just yesterday that I told you that I’m all about baking cookies these days, and here I am with a brownie recipe. The cookies will be back shortly, but I just had to share these amazing brownies.

I am not exaggerating even a little when I say that these are some of the best brownies I’ve ever had. The texture is exactly what I want a brownie to be. It’s light and a bit cakey while still being a little dense. Then, you add a cream cheese swirl flavored with bourbon… I am so there.

Cream cheese and bourbon add big flavor to these Bourbon Cream Cheese Brownies. These always disappear so quickly!

To give you a couple more details about how I came to make these brownies, I have to start a few weeks ago when I decided to go to the New York food bloggers’ cookie swap. I went to the cookie swap two years ago right after we moved to NYC, but I wasn’t able to go last year. So, I eagerly signed up to go this year to mingle with some lovely local food bloggers and get some great cookies. Shortly after I signed up, I was offered some Divine Chocolate to use in my cookie swap contribution.

We all know that I have some strong opinions about chocolate. I prefer the good stuff. And, I’m happy to tell you that Divine falls squarely in that category. If you aren’t familiar with Divine, they are a fair trade chocolate company that is owned by its cocoa farmers. I’ve used a few of their chocolates so far, and I’ve been pleased with all of them.

I took a batch of these to take to the cookie swap. Well, a batch minus two. Quinn and I had to make sure they were good, right? I instantly fell in love with them. It was kinda hard to part with them, but I was brave. I am happy to tell you that the 14 brownies I did manage to take to the swap were snatched up quickly. And, now all I can think about is baking another batch!

The week of giveaways continues with a wonderful collection of Divine Chocolate. Scroll past the recipe for entry details.

Bourbon Cream Cheese Brownies

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 16 2-inch brownies

Bourbon Cream Cheese Brownies


    For the brownies:
  • 4 ounces dark chocolate*
  • 3/4 cup unsalted butter
  • 1 & 1/4 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • For the cream cheese swirl:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup bourbon
  • 1 large egg


To make the brownies:

Preheat oven to 350°. Lightly grease a 9-inch square baking pan. Line pan with parchment paper so that the paper overhangs a couple of inches on each side. Lightly grease paper.

Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside.

Combine brown sugar and sugar in a large bowl. Add chocolate and mix to combine. Add eggs, one at a time, mixing until blended after each addition. Mix in vanilla.

Add flour and salt. Mix just until combined.

Spread half of the batter in prepared pan.

To make the cream cheese swirl:

Using an electric mixer on medium speed, beat cream cheese until smooth. Add sugar and flour, and mix until well-blended. Mix in bourbon and egg.

Pour cream cheese mixture over brownie batter in pan. Top with remaining brownie batter. Use a thin knife to swirl the layers together.

Bake 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.

Cool completely in pan on a wire rack. Then, use the parchment paper to lift the brownies from the pan onto a cutting board. Cut into squares.


*I used a combination of Divine 85% and 70% chocolate.

Recipe adapted from Southern Living and MyRecipes.

Divine Chocolate Giveaway | Bake or Break

Once you’ve baked with really good chocolate, there’s no going back. I’m so thrilled to offer two Bake or Break readers the chance to bake with Divine Chocolate! I’m giving away two Divine Chocolate Baker’s Collection Gift Sets. Each set contains two 5.3 ounce 70% Bittersweet Chocolate Baking Bars, one 5.3 ounce 38% Milk Chocolate Baking Bar, and a 4.5 ounce tin of Unsweetened Cocoa Powder.

See the raffle widget below for entry details and requirements. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.

Please note that the winner must be a U.S. resident 18 years or older. Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.

Good luck!

a Rafflecopter giveaway

Disclosure: Divine Chocolate provided me with their products. No other compensation was received. Divine Chocolate is not affiliated with this giveaway.

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  1. Sheri Nudelman December 10, 2013 Reply

    Yummmm! These look wonderful. I presume that, after baking, the bourbon has a nice non-boozy flavor? Not that I would mind….but my husband is picky. Of course, he can just leave them all for me. :)

    Thank you for the terrific recipes.

    • Author
      Jennifer McHenry December 10, 2013 Reply

      Hi, Sheri! The brownies didn’t taste boozy at all to me, and I’m not a big bourbon fan outside of baking with it.

  2. Lillian December 10, 2013 Reply

    ooh I’m gonna have to see if I can make these babies gluten-free! Thanks for sharing this recipe and for coming out to the swap!

  3. Georgia December 10, 2013 Reply

    Can you use an extract or do they make a bourbon extract. My family doesn’t drink. I really would like to make the receipe.

    • Author
      Jennifer McHenry December 10, 2013 Reply

      Hi, Georgia. I don’t know if anyone makes a bourbon extract. You can certainly use vanilla extract, but I’d dial it way back. Maybe 1/2 teaspoon.

  4. Tracy | Pale Yellow December 10, 2013 Reply

    I’m learning the importance of quality chocolate, it really does make a huge difference! These brownies look amazing!

  5. tahnycooks December 10, 2013 Reply

    My hubby would have devoured these and would have left me without anything for the cookie swap! These look perfect!

  6. Joanne December 10, 2013 Reply

    The only thing that could make brownies better is bourbon. Whoa.

  7. Stephanie @ Plain Chicken December 11, 2013 Reply

    Are you freaking kidding me? Bourbon and Brownies?

  8. Ingrid December 11, 2013 Reply

    Do you think I could substitute the bourbon for another liqueur like amaretto?

    • Author
      Jennifer McHenry December 12, 2013 Reply

      Of course! I think a coffee liqueur would be wonderful, too.

  9. spice December 13, 2013 Reply

    hi, so gonna bake this lovely looking brownies…..can i use MILK CHOCOLATE rather then dark one?????? plz do answer & take care

  10. Karrie May 21, 2014 Reply

    I had a little bit of trouble with the 9×9 version setting up properly so I switched to 12×8 and that was the trick for me at least. And anyone that skips the parchment paper lining – trust me I say don’t skip that part. These were a hit for my charity event recently – thanks so much!

  11. Susan March 13, 2015 Reply

    This is my favorite brownie recipe of all time! I’m a professional baker and just made this for 30 people. I doubled the recipe and baked it in a half sheet pan. I added a cup of honey roasted pecans, chopped, to the chocolate batter, and used Callebaut Semi-Sweet chocolate, and a high quality small batch Bourbon. So very delicious! Thank you for sharing your recipes.

  12. Susan March 31, 2015 Reply

    The last batch I made, I also made 1/2 a recipe Gluten Free substituting tapioca starch for flour with excellent results.
    And, I bought your E-Cookbook since I owe you big time for this recipe! Thanks again!

  13. Theresa Marie DeCosta-Keener July 16, 2015 Reply

    I made these last night. They turned out well but I didn’t like the texture or flavor at all. Sorry, won’t make again.

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