Cream Cheese Brownies with Toffee and Pecans

Cream Cheese Brownies with Toffee and Pecans are brownies on overdrive! Cream cheese, nuts, chocolate chips, toffee… oh, my!

Cream Cheese Brownies with Toffee and Pecans on a rectangular white plate

These days, my brownie love runs the gamut from the all-chocolate varieties to the kitchen-sink varieties. Essentially, I haven’t met many brownies I haven’t liked. These flavor-packed Cream Cheese Brownies with Toffee and Pecans are no exception.

The first question usually asked about brownies is whether they are cakey or fudgy. The original recipe describes them as not too much of either one. To me, they’re cakey. That works very well with the cream cheese topping to make them not seem so heavy.

Cream Cheese Brownies with Toffee and Pecans served on a small white tray

Added to both the brownie batter and the top of the brownies is a generous helping of pecans, toffee chips, and chocolate chips. It’s a lovely flavor combination, with no one component seeming to overpower.

This is another great adaptable recipe for using what you have on-hand in your pantry. You can easily change the type of nuts, or leave them out. Different flavor chips would be equally as delicious. See what you have in your baking ingredient stash and make a batch of these brownies that’s all your own!

Find more brownies recipes in the Recipe Index.

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Yield: 24 2-inch brownies

Cream Cheese Brownies with Toffee and Pecans

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

With a cream cheese filling, nuts, toffee, and plenty of chocolate, there's no shortage of flavors in these Cream Cheese Brownies with Toffee and Pecans!

Cream Cheese Brownies with Toffee and Pecans on a rectangular white plate


For the cream cheese filling:

  • 8 ounces (226g) cream cheese
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons all-purpose flour

For the brownies:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter
  • 4 ounces (113g) unsweetened chocolate
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons milk
  • 1 & 1/2 teaspoons vanilla extract
  • 3/4 cup (90g) coarsely chopped pecans, toasted
  • 1/2 cup (80g) toffee bits
  • 1/2 cup (85g) semisweet chocolate chips


To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth.
  2. Add the egg and flour, and continue mixing until well-combined. Set aside.

To make the brownies:

  1. Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30-second increments until butter has melted and chocolate melts when stirred. Transfer to a large mixing bowl and allow to cool slightly.
  2. Preheat oven to 325°F. Grease and flour a 9"x 13"x 2" baking pan.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. Add the sugar to the butter/chocolate mixture. Stir until blended. Add the eggs, milk, and vanilla. Beat well, either by hand or with an electric mixer. Add the flour mixture in 3 or 4 portions, mixing until blended.
  5. Stir in half of the pecans, half of the toffee, and half of the chocolate chips. Reserve about 1/2 cup of the brownie mixture.
  6. Spread the remaining brownie mixture evenly into the bottom of the prepared pan. Drop the cream cheese mixture by tablespoonfuls over the top of the batter. Drop the reserved brownie mixture by teaspoonfuls between the dollops of cream cheese mixture. Use a thin knife to swirl together the cream cheese mixture and brownie mixture.
  7. Sprinkle the remaining pecans, toffee, and chocolate chips over the batters. Gently press the toppings into the batter.
  8. Bake 45-55 minutes, or until a pick inserted into the center comes out with moist crumbs attached. Do not overbake.
  9. Cool completely in the pan before cutting into bars.


Recipe adapted from At Home with Magnolia.

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Cream Cheese Brownies with Toffee and Pecans

Cream Cheese Brownies with Toffee and Pecans

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