We have already established that cream cheese brownies are an absolute must-have in the repertoire of any baker (especially when that baker is often called upon to supply high school bake sales and fundraisers). But what would happen when you throw a box of Oreos into the batter?
Amazing things, I tell you.
Imagine a big wedge of the Cheesecake Factory’s Oreo Cheesecake that you can hold in your hand. Sure, it’s not the classiest thing to ever come out of my oven… but who cares. Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat.
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies
In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, confectioners’ sugar and vanilla extract until combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.
Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.