Cookies ’n Cream Cheesecake Brownies

Ingredients

• 8 oz Cream cheese (Softened; cream cheese layer)
• 1 large Egg (Room temperature; cream cheese layer)
• 3 tbsp Granulated sugar (Cream cheese layer)
• 2 tbsp Sour cream (Room temperature; cream cheese layer)
• 1 tsp Cornstarch (Cream cheese layer)
• 1 tsp Vanilla extract or vanilla bean paste (Cream cheese layer)
• 10 Oreos (Roughly crushed for the cream cheese layer; use more for topping)
• 1 cup Unsalted butter (Equivalent to 2 sticks; browned for the brownie layer)
• 0.5 cup Natural cocoa powder (Brownie layer)
• 1 tsp Vanilla extract or vanilla bean paste (Brownie layer)
• 0.5 cup Light brown sugar (Brownie layer)
• 1.75 cups Powdered sugar (Brownie layer)
• 0.75 cup Semi-sweet chocolate chips (Brownie layer)
• 0.333 cup Semi-sweet chocolate (Chopped; brownie layer)
• 3 large Eggs (Room temperature; brownie layer)
• 0.5 cup All-purpose flour (Brownie layer)
• Salt (A pinch; brownie layer)
• 3 tbsp Olive oil (Brownie layer)
• Oreos (Additional cookies for topping; amount not specified)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20-cm) baking pan with parchment paper.

2. 2

   Prepare the cream cheese layer by whisking the softened cream cheese, cream cheese-layer egg, vanilla, sour cream, cornstarch, and granulated sugar until smooth.

3. 3

   Add the 10 roughly crushed Oreos to the cream cheese mixture and mix until combined.

4. 4

   Brown the butter for the brownie layer in a saucepan over medium-low heat, stirring every 10 seconds. Continue until the milk solids sink and turn golden brown.

5. 5

   Transfer the browned butter to a heatproof bowl.

6. 6

   Add the cocoa powder, olive oil, brownie-layer vanilla, and chopped semi-sweet chocolate to the browned butter. Mix until the chocolate is dissolved.

7. 7

   Let the browned-butter mixture cool at room temperature for 15–20 minutes.

8. 8

   Whisk the three brownie-layer eggs and light brown sugar for 4–6 minutes, until the sugar is dissolved and the mixture becomes light and pale. This helps create a crackly top.

9. 9

   Add the powdered sugar and mix for 1–2 minutes, until combined.

10. 10

    Combine the egg-and-sugar mixture with the cooled browned-butter mixture and mix until combined.

11. 11

    Add the flour and semi-sweet chocolate chips. Mix only until just combined; avoid overmixing.

12. 12

    Transfer half of the brownie batter to the prepared pan and spread it into an even layer.

13. 13

    Reserve 30 g, or approximately 2–3 tablespoons, of the cream cheese mixture. Add the remaining cream cheese mixture over the brownie batter.

14. 14

    Top with the remaining brownie batter, then add the reserved cream cheese mixture. Swirl the layers together.

15. 15

    Add additional Oreos over the top for decoration.

16. 16

    Bake for 55 minutes, until the edges are golden and the center is slightly fudgy.

17. 17

    Let the brownies cool completely for 5–6 hours before cutting.

Notes

The source does not specify the quantity of Oreos for topping. Do not overmix the brownie batter. Complete cooling for 5–6 hours is stated before cutting.

Nutrition per serving

• dessert
• brownies
• cheesecake
• cookies and cream
• baked
• chocolate
• American
• vegetarian