Oreo Cheesecake Brownies
These Oreo Cheesecake Brownies are decadent with a thick layer of chocolate brownie topped with a rich layer of cheesecake studded with Oreos.
Servings: 16 squares
Calories: 350kcal
Ingredients
Brownie Layer
- 1 cup milk chocolate chips, high quality such as Ghirardelli or Guittard
- 12 tablespoon butter
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- ¾ cup high-quality cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ tsp salt
- 10 Oreos, broken into pieces
Cheesecake Layer
- ½ cup granulated sugar
- 10 oz cream cheese (ounces are marked on the package)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup heavy cream
- 1 tablespoon flour
- 10 Oreos, broken into pieces
Instructions
Brownie Layer
- Preheat the oven to 350°F. Butter and flour an 8x8 aluminum pan (or use cocoa powder to "flour" the pan), or line with parchment paper, then butter and flour the pan.
- In a large mixing bowl, add the butter and milk chocolate chips. Microwave for 1 minute, stir, then microwave for 30 seconds at a time until the butter and chocolate are melted. Allow to cool for two minutes.
- Add the sugar and stir to combine.
- Add the eggs and egg yolk and combine.
- Add the cocoa powder, all-purpose flour, vanilla extract, and salt, and combine. Add in the Oreo pieces and gently mix to combine.
- Spread the batter into the 8x8 pan and bake for 10 minutes. Remove.
Cheesecake Layer
- In a large mixing bowl add the sugar and cream cheese. Beat on medium speed (2 out of 3 on a 3-speed hand mixer) for 5 minutes until creamy and smooth.
- Add the salt, and vanilla, and combine.
- And eggs one at a time, and beat to combine.
- Add the heavy cream and use a whisk to combine.
- Using a small fine mesh strainer, sift in the flour. Stir gently to combine.
- Pour the cheesecake mixture on top of the brownies. Add the remaining broken Oreos.
- Bake for 32-35 minutes until just slightly browned at the edges.
Notes
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- Preparing the Pan: If bringing these to friends or family, butter the pan (this allows the paper to stick), line it with parchment paper, then butter and flour it (or use cocoa powder). This makes it easier to lift the dessert out of the pan and evenly cut it into squares.
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- High-Quality Chocolate: To make a really good brownie, you need to use really good chocolate. I use either Ghirardelli or Guittard chocolate chips and cocoa powder. It is more expensive but tastes infinitely better. The chocolate chips also melt way better than standard chocolate chips.
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- Adding Oreos: Oreos are added to both the chocolate brownie layer and the cheesecake layer. However, you can tailor this to your preferences. You can add the Oreos to just one or both of the layers.
- Allow to Cool: Allow the Oreo Brownie Cheesecake to cool fully before cutting. It can either be served cold or at room temperature.
Nutrition
Calories: 350kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 273mg | Potassium: 152mg | Fiber: 2g | Sugar: 26g | Vitamin A: 686IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 3mg
