Oreo Cheesecake Brownies
These Oreo Cheesecake Brownies are rich, fudgy, and swirled with a creamy vanilla cheesecake layer. Packed with Oreo cookies in every bite, they’re an easy and decadent dessert that’s perfect for parties, holidays, or whenever you need a chocolatey treat.
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the brownie batter:
- 5 ounces semisweet or bittersweet chocolate coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 4-5 Oreo cookies chopped
- ½ cup white chocolate chips optional
For the Oreo Cheesecake Swirl:
- 1 cup cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 5-6 Oreo cookies chopped
Instructions
Make the Cheesecake Batter:
- In a bowl, beat softened cream cheese with sugar until smooth.
- Add the egg and vanilla extract, mixing until the mixture is lump free and fully combined. Gently fold in the crushed oreo cookies and set aside.
Make the Brownie Batter:
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and white sugar at high speed for 4-5 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Gently stir in the oreo cookies and white chocolate chips.
Assemble the brownies:
- Pour the brownie batter into the prepared pan reserving some for the top and spread evenly using the back of a spoon.
- Spread the cheesecake mixture evenly over the top. Dollop the reserved brownie mixture on top and swirl with a skewer or butter knife. Sprinkle extra chopped Oreos on top.
Bake & Cool:
- Bake for 35-40 minutes or until the center is set and a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing. For best results, refrigerate for a couple of hours before cutting.
Notes
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Don’t over-swirl the cheesecake and brownie batters—gentle swirls give the best marbled look.
- Start checking for doneness at 35 minutes; the center should be slightly set but not overbaked.
- For best results, refrigerate for a couple of hours before cutting.Chilling would allow you get cleaner slices
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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