Oreo Loaded Cheesecake Brownies are rich and fudgy homemade brownies topped with a layer of double stuf Oreos, cheesecake, plus more Oreo cookies on top. In other words, these could be the best brownies you’ve ever tasted!
For Brownie Layer:
- 1/2 cup unsalted butter
- 7 oz. quality semi-sweet chocolate-chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup + 2 Tablespoons flour
- 2 Tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 20 Double Stuf Oreos
For Cheesecake Layer:
- 12 oz. cream cheese-softened
- ¼ cup + 2 Tablespoons sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg- slightly beaten
- 5–6 Oreo cookies-coarsely chopped
- Preheat oven to 350 F, line the bottom and sides of 9 x 9 inch pan with aluminum foil or baking paper (leaving overhang on all sides so you could easily lift the brownies out of the pan), set aside.
- In a medium sauce pan over low-medium heat melt the chopped chocolate and butter, stirring constantly, until smooth. Cool for 10 minutes.
- In a small bowl stir together flour, cocoa powder and salt, set aside.
- Add ¾ cup of granulated sugar into melted chocolate and whisk until combined.
- Add eggs (one at the time) whisking well after each addition. Whisk in vanilla.
- Gently fold dry ingredients mixture into chocolate mixture and pour into prepared pan, smooth the top.
- Arrange Oreo cookies onto brownie layer. You’ll need 16 whole Oreos and 4 cut in half to cover the brownie batter. Since the batter is to thick you can gently press the cookies to sink halfway into the batter.
- To make the cheesecake layer in a bowl beat softened cream cheese until smooth and creamy. Beat in ¼ cup+ 2 Tablespoons sugar and vanilla extract. Add beaten egg and stir until evenly combined.
- Spoon cheesecake mixture onto Oreo layer and gently smooth the top. Don’t spread cheesecake mixture all the way to the edges, leave 1/3-1/2 inch rim, because cheesecake cold burn out easily.
- Sprinkle with chopped Oreo and bake 35-40 minutes (until the brownies begin to pull away from the edges of the pan). Cool on a wire rack for 1 hour, then cover and refrigerate at least 2-3 hour.