Oreo Cream Cheese Brownies

Oreo Cream Cheese Brownies takes approximately 45 minutes from beginning to end. For $1.16 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 527 calories, 7g of protein, and 31g of fat each. Many people really liked this side dish. 1623 people have made this recipe and would make it again. This recipe is typical of American cuisine. If you have salt, vanillan extract, confectioners' sugar, and a few other ingredients on hand, you can make it. It is brought to you by Averie Cooks. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so spectacular. Similar recipes are Oreo Cream Cheese Swirl Brownies, Pumpkin Cream Cheese Oreo Chunk Brownies, and Oreo Cookies & Cream Brownies.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8-inch square pan withaluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside. Brownies - In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine. Add the flour, most of the diced Oreos, reserving a small handful to be sprinkled on top, and stir until smooth and combined without overmixing. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside while you make the Cream Cheese Filling. Cream Cheese Filling -In a medium bowl, add the cream cheese, confectioners' sugar, vanilla, and beat with an electric hand mixer until smooth and combined, or whisk vigorously to combine. Turn filling out over brownie base to create an even, smooth, flat layer. Take your time spreadingthe cream cheese over all areas with a knife or spatula. Tip - Rather than allowing the cream cheese to 'plop' out of the mixing bowl in one area of the pan, try to dollop it out in small 'clumps', which makes spreading it neatly much easier. Turn out remaining brownie batter over cream cheese layer and take your times spreadingthe batter over bare patches and into the corners. Using the Tip fromStep 7 is helpful here, too. Evenly sprinkle the reserved handful of Oreos over the top. Bake for about30 minutes, or until center has just set and is no longer glossy. The toothpick test is fairlyunreliable because you'll hit white gooey cream cheese, but toothpick should come out clean or with a few moist crumbs, but no brownie batter. Baking times will vary based on climate, oven, exact brands of ingredients used, etc. 30 minutes in my oven yields extremely fudgy, moist brownies. If you prefer yours more well done, live in a humid climate, etc. you may wish to bake a few minutes longer. Always bake until done, whatever time that means for you. Allow brownies to cool in pan on top of a wire rack for at least 2 hours. Then cover with a sheet of foil to prevent fridge smells, and place pan in fridge for at least2 hours, or until sufficientlychilled for slicing. Do not rush the cooling process because the cream cheese will oozeeverywhere and the brownies need time to really set up before slicing. Lift brownies out using foil overhang, slice, and serve. Brownies will keep airtight in the fridge for up to 10 days, or in the freezer for up to 6 months.I prefer these brownies slightly chilled and store them in the fridge. Adapted from The Best Turtle Browniesand The Best Pumpkin Cream Cheese- Filled Browniesand Fudgy Andes Mint Brownies

 

Step by step:

1. Preheat oven to 350F. Line an 8-inch square pan withaluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside. Brownies - In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute.

2. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don't scramble.

3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.

4. Add the flour, most of the diced Oreos, reserving a small handful to be sprinkled on top, and stir until smooth and combined without overmixing. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside while you make the Cream Cheese Filling. Cream Cheese Filling -In a medium bowl, add the cream cheese, confectioners' sugar, vanilla, and beat with an electric hand mixer until smooth and combined, or whisk vigorously to combine. Turn filling out over brownie base to create an even, smooth, flat layer. Take your time spreadingthe cream cheese over all areas with a knife or spatula. Tip - Rather than allowing the cream cheese to 'plop' out of the mixing bowl in one area of the pan, try to dollop it out in small 'clumps', which makes spreading it neatly much easier. Turn out remaining brownie batter over cream cheese layer and take your times spreadingthe batter over bare patches and into the corners. Using the Tip from

5. Step 7 is helpful here, too. Evenly sprinkle the reserved handful of Oreos over the top.

6. Bake for about30 minutes, or until center has just set and is no longer glossy. The toothpick test is fairlyunreliable because you'll hit white gooey cream cheese, but toothpick should come out clean or with a few moist crumbs, but no brownie batter. Baking times will vary based on climate, oven, exact brands of ingredients used, etc. 30 minutes in my oven yields extremely fudgy, moist brownies. If you prefer yours more well done, live in a humid climate, etc. you may wish to bake a few minutes longer. Always bake until done, whatever time that means for you. Allow brownies to cool in pan on top of a wire rack for at least 2 hours. Then cover with a sheet of foil to prevent fridge smells, and place pan in fridge for at least2 hours, or until sufficientlychilled for slicing. Do not rush the cooling process because the cream cheese will oozeeverywhere and the brownies need time to really set up before slicing. Lift brownies out using foil overhang, slice, and serve. Brownies will keep airtight in the fridge for up to 10 days, or in the freezer for up to 6 months.I prefer these brownies slightly chilled and store them in the fridge. Adapted from The Best Turtle Browniesand The Best Pumpkin Cream Cheese- Filled Browniesand Fudgy Andes Mint Brownies

Nutrition Information:

covered percent of daily need