Description
These Oreo Cheesecake Brownies combine rich fudgy chocolate brownies with creamy cheesecake swirls and crunchy Oreo cookie pieces. Perfectly decadent and ideal for sharing at parties or family gatherings.
Ingredients
- 50 g granulated sugar
- 1 tsp cornstarch
- 200 g cream cheese, full fat and room temperature
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 125 g butter
- 125 g dark chocolate chips
- 125 g brown sugar
- 100 g granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 150 g all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 7 Oreo cookies, crushed into different size pieces
- 5 Oreo cookies, broken into small and medium pieces
Instructions
- Preheat the oven to 160ºC / 325ºF conventional oven. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper.
- In a small bowl, stir together the cornstarch and 50 g granulated sugar for the cheesecake filling.
- Add the cream cheese, sugar mixture, egg, and 1 tsp vanilla extract to a bowl and whisk until smooth and creamy. Set aside.
- Melt the butter and dark chocolate chips together using a double boiler or microwave. Stir until smooth.
- In a large bowl, combine the brown sugar and 100 g granulated sugar. Pour in the melted chocolate mixture and whisk together.
- Add the eggs one at a time, whisking well after each addition. Continue whisking for 1-2 minutes until the batter becomes smooth and glossy.
- Add 2 tsp vanilla extract and whisk until combined.
- Add the flour, cocoa powder, and salt. Gently whisk until just combined.
- Fold in the crushed Oreo cookies with a spatula.
- Pour three-quarters of the brownie batter into the prepared pan and spread evenly.
- Pour the cheesecake filling over the brownie layer and smooth into an even layer.
- Dollop the remaining brownie batter over the cheesecake layer and use a toothpick to swirl the batters together.
- Top with the remaining broken Oreo pieces.
- Bake for 50-55 minutes until set. Cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing and serving.
Notes
- For cleaner slices, chill the brownies thoroughly before cutting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can use milk chocolate chips instead of dark chocolate for a sweeter brownie.
- Serve chilled or slightly at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
