Oreo Cream Cheese Brownies

Rich brownies with chunks of Oreos and a cheesecake swirl.

Updated October 2015.

When I saw this recipe on Annie’s Blog, I knew I had to make it for Matt’s birthday.  It combines Oreos and cream cheese, 2 of his favorite dessert elements.  Plus, these are the perfect pick-up dessert for a day of guys watching football and eating chips and wings.  Oreo Cream Cheese Brownies it was.

I made very few changes to the original recipe, and they turned out really delicious.  There was only 1 brownie left on the plate by the time the guys left our apartment.  Next time I will definitely double the recipe as suggested.

I chopped my Oreos in a food processor leaving big chunks for a nice surprise when you bite into a brownie.  I used extra Oreos because, well, why not?

Happy Birthday to the Husband!

 

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Rich brownies with chunks of Oreos and a cheesecake swirl.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

• 227g (1 cup) unsalted butter, softened at room temperature
• 318g (1½ cups) granulated sugar
• 197g (1½ cups all-purpose flour)
• 105g (1¼ cups) unsweetened dark cocoa powder
• 3g ½ teaspoon salt
• 220g (4 large) whole eggs at room temperature
• 118 milliliters (1/2 cup) whole milk
• 375g (5 cups) chopped Oreos (~32 cookies)
• 454g (2 8-ounce packages) light or regular cream cheese at room temperature
• 160g (1 cup) powdered sugar
• 15 milliliters (1 tablespoon) pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick cooking spray.
2. In a medium-sized saucepan, melt butter and sugar over medium level heat, whisking frequently until boiling. Allow to boil for 1 minute and remove from heat. Set aside.
3. Combine remaining dry ingredients in large mixing bowl.
4. Once butter and sugar mixture has cooled slightly, whisk in eggs and milk.
5. Add wet ingredients to dry and combine.
6. Stir in Oreo pieces.
7. Spread brownie batter into pan.
8. Using an electric mixer, use the whisk attachment to beat the cream cheese until fluffy.
9. Beat in the confectioners’ sugar and vanilla until well combined.
10. Drop cream cheese mixture onto brownie batter.
11. With a knife, draw lines back and forth through mixture to swirl.
12. Bake for 30-35 minutes, or until firm. Do not overbake.
13. Allow to cool and chill brownies in refrigerator for one hour before slicing
14. Store in refrigerator up to three days or freezer up to one month

Notes

Very slightly adapted from Annie’s Eats
Notes:
I used light cream cheese which worked out nicely. However, regular cream cheese would make for a richer brownie.
Although you can stick a knife in to assess if the brownies are done, you will still see some batter when you pull it out. Since the cream cheese mixture stays moist, it is a little more tricky than usual. I suggest moving the pan from side to side to see if they are firm.

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HAPPY BIRTHDAY MATT!!!

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