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?
- 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
- Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray with non-stick cooking spray.
- 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.
- Combine remaining dry ingredients in large mixing bowl.
- Once butter and sugar mixture has cooled slightly, whisk in eggs and milk.
- Add wet ingredients to dry and combine.
- Stir in Oreo pieces.
- Spread brownie batter into pan.
- Using an electric mixer, use the whisk attachment to beat the cream cheese until fluffy.
- Beat in the confectioners’ sugar and vanilla until well combined.
- Drop cream cheese mixture onto brownie batter.
- With a knife, draw lines back and forth through mixture to swirl.
- Bake for 30-35 minutes, or until firm. Do not overbake.
- Allow to cool and chill brownies in refrigerator for one hour before slicing
- Store in refrigerator up to three days or freezer up to one month
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.
HAPPY BIRTHDAY MATT!!!