Clarissa Dickinson

Oreo Cheesecake Brownies

Clarissa Dickinson
Oreo Cheesecake Brownies

I have nothing interesting to say about this recipe beyond that I realized I hadn’t baked for my office in a whileeee and was really craving brownies, Oreos and cheesecake at the same time * insert blonde shrugging girl emoji here *

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Makes: 25 small bars Total Time: 1 hour 15 minutes

INGREDIENTS

Brownies

  • 3/4 cup (1.5 sticks) butter

  • 1 3/4 cup sugar

  • 3 large eggs

  • 1 cocoa powder

  • 1/2 teaspoon salt

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon vanilla

  • 1 cup + 1 tablespoon flour

  • 3/4 tablespoon strong brewed coffee, hot

Cheesecake

  • 12 oz cream cheese, room temperature

  • 1/2 cup sugar

  • 1 teaspoon vanilla

  • 1 large egg

  • 8 oreos chopped

Step 1: Preheat the oven to 350 degrees and line a 9x9 inch baking dish with foil or parchment paper, then butter. This will make them easy to remove from the pan and then from the liner.

Step 2: In a medium saucepan, melt butter completely and stir in sugar, stirring constantly until dissolved. Do not let it come to a boil.

Step 3: Remove from heat and pour into large mixing bowl, beating together with eggs, cocoa powder, salt, baking powder and vanilla.

Step 4: Mix in flour until just combined and then fold in the freshly brewed coffee (should be hot) and quickly mix it in completely.

Step 6: Pour batter into the prepared pan and set aside.

Step 7: For the cheesecake, in a medium bowl with an electric mixer, beat together the cream cheese, sugar, vanilla and egg until smooth.

Step 8: Place 16 whole Oreos in one layer on top of the brownie batter pressing them down slightly. This should evenly cover the full pan.

Step 9: Pour the cheesecake batter over the Oreos and brownie batter spreading it evenly with a spatula.

Step 10: Evenly spread the chopped Oreos over the top of the cheesecake batter, pressing down slightly.

Step 11: Place the pan in the preheated oven for 40 minutes, until the cheesecake edge is slightly browned. Remove from the oven and let cool for one hour. Then move to the fridge and let cool for minimum of two hours before cutting.

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