Oreo Cheesecake Brownies
This fudgy brownie batter is filled with crushed cookies and swirled with a creamy cheesecake layer and topped with more crushed cookies.
Equipment
Ingredients
Cheesecake
- 1 cup cream cheese, room temperature
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
Brownies
- ¾ cup all purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- 1 teaspoon espresso powder (optional)
- ¾ cup chocolate chips, bittersweet or semi-sweet
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chopped Oreos, divided (or any chocolate cream sandwich cookies)
Instructions
- Preheat the oven to350F. Line an 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips if you would like.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until smooth and creamy, stopping to scrape the bowl often.1 cup cream cheese, room temperature, ¼ cup granulated sugar
- Beat in the egg, cornstarch and vanilla until thoroughly combined.1 teaspoon cornstarch, 1 large egg, room temperature, ½ teaspoon pure vanilla extract
- In medium bowl, whisk together the flour, cocoa powder and salt. Whisk to break up any lumps in the cocoa powder.¾ cup all purpose flour, 1 tablespoon cocoa powder, ½ teaspoon fine sea salt
- In a medium saucepan over low heat, melt the butter and espresso powder. Remove from the heat.½ cup unsalted butter, 1 teaspoon espresso powder
- Stir in the chocolate chips until fully melted and smooth. If there is chocolate that hasn’t melted, put back on low heat and stir until melted.¾ cup chocolate chips, bittersweet or semi-sweet
- Whisk in the granulated sugar and brown sugar.¾ cup granulated sugar, ¼ cup light brown sugar, packed
- Whisk in the eggs, one at a time, and the vanilla3 large eggs, room temperature, 1 teaspoon pure vanilla extract
- Fold in the flour mixture, stirring until just combined. Scrape down the sides and bottom of the bowl to ensure everything is fully mixed.
- Fold in half of the chopped Oreos.1 cup chopped Oreos, divided
- Reserve ¼ cup of brownie batter. Spread the remaining brownie batter into prepared pan in an even layer.
- Pour the cheesecake batter on top of the brownie batter and smooth with an offset spatula.
- Dollop spoonfuls of the reserved brownie batter over the cheesecake batter. Create swirls with the batters with a toothpick.
- Sprinkle the remaining Oreos on top of the brownies.
- Bake for 28-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, and the edges are starting to turn a light golden.
- Cool the brownies to room temperature, then place in the refrigerator to chill for at least an hour. Serve chilled or room temperature.
Nutrition
Calories: 299kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 77mgSodium: 177mgPotassium: 128mgFiber: 1gSugar: 24gVitamin A: 440IUCalcium: 34mgIron: 2mg
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