Oreo Cheesecake Brownies
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These Oreo Cheesecake Brownies are made with four layers of Oreo cookie crust, dark cocoa brownie batter, a creamy cheesecake layer, and crushed Oreo cookies. They're the black tie, red-carpet-ready version of Oreos, if Oreo cookies had dreams of Hollywood glamor.
Servings: 16 brownies
Calories: 388kcal
Equipment
- 1 8 or 9 inch square baking pan
Ingredients
Oreo cookie crust and fudgy brownie layers
- 13 tablespoons (184 grams) unsalted butter softened, divided, plus more for greasing the pan
- 26 Oreo cookies divided
- 5 ounces (142 grams) bittersweet chocolate
- 1 cup (125 grams) all purpose flour
- ¼ cup (30 grams) black cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- 1¼ cup (250 grams) granulated sugar
- 1 teaspoon vanilla extract
Cream cheese topping
- 8 ounces (227 grams) cream cheese softened
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- ⅛ teaspoon salt
Instructions
Oreo cookie crust
- Melt 5 tablespoons of the butter and set it aside to cool a bit while you prepare the pan.13 tablespoons (184 grams) unsalted butter
- Heat your oven to 350℉ and butter your baking pan. Or line your pan with parchment paper and butter the paper.
- Add 22 of the 26 Oreos to a food processor or a large bowl, and pulverize them to a powder. Then, with the motor running, add the melted butter through the feed tube until fully mixed.26 Oreo cookies
- Press the Oreo cookie crumbs into the prepared pan as firmly as you can. Remove any clips you might have used to hold the parchment in place and bake for 10 minutes. Remove the pan to let cool but leave the oven on.
Fudgy brownie batter
- While the Oreo crust is cooking, melt the remaining 8 tablespoons of butter with the chocolate in a double boiler or heat-proof bowl over a small pot of water. Set aside to cool.5 ounces (142 grams) bittersweet chocolate, 13 tablespoons (184 grams) unsalted butter
- In a small bowl, sift or whisk together your cup of flour, black cocoa, baking powder, and salt. Set this aside as well.1 cup (125 grams) all purpose flour, ¼ cup (30 grams) black cocoa, ½ teaspoon baking powder, ¼ teaspoon salt
- In a medium to large size mixing bowl, beat together the sugar and two eggs until the mixture is lightened. Add one teaspoon of vanilla and beat to incorporate.2 large eggs, 1¼ cup (250 grams) granulated sugar, 1 teaspoon vanilla extract
- Gradually beat in the cooled chocolate and melted butter mixture.
- Then add in the dry ingredients, mixing on low speed until just incorporated. Set the bowl of brownie batter aside while you make the cream cheese topping for the brownies.
Cream cheese topping
- In small to medium mixing bowl, beat the softened cream cheese for a few minutes, then add the egg and teaspoon of vanilla and beat until smooth.8 ounces (227 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Add the flour and salt and beat for another minute.1 tablespoon all purpose flour, ⅛ teaspoon salt
Oreo cheesecake brownies
- When the pan with the Oreo crust is no longer hot, add in the brownie layer, making sure it covers the entire Oreo crust .
- Pour the cream cheese topping over the brownie layer and use a knife or spatula to swirl the cheesecake and brownie layers together. Be careful not to go all the way down to the Oreo crust.
- Chop the remaining four Oreos, sprinkle them across the top of the cheesecake brownie, and press them down gently with the palm of your hand.26 Oreo cookies
- Bake for 30 minutes, then cover the pan loosely with foil. Bake for about 10 minutes more, until a toothpick inserted into the Oreo cheesecake brownies comes out with only a few moist crumbs.
- Let cool completely in the pan, then lift out the parchment, and cut into 16 Oreo cheesecake brownie bars.
Notes
Making a parchment sling lets you lift out your Oreo cheesecake brownies so you can cut the brownie bars without scratching your pan.
Sub Oreo cookie crumbs for the pulverized Oreos. You'll need 2 cups of crumbs to equal 22 regular sized Oreo cookies.
Partially baking the Oreo bottom crust gives you a crisp textural layer underneath the fudgy brownie.
Covering the pan loosely with foil after it's partially baked will prevent the cheesecake layer from browning and splitting. It is always better to under-bake brownies than over-bake.
These Oreo cheesecake brownies should be stored in an air-tight container in the refrigerator because of the cream cheese layer.
Nutrition
Calories: 388kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 199mg | Potassium: 155mg | Fiber: 2g | Sugar: 31g | Vitamin A: 509IU | Calcium: 40mg | Iron: 4mg