If you are looking for a top-over-the-top decadent brownie recipe, look no further. Brownies that are very fudgy and rich are given a layer of cream cheese sprinkled with white chocolate chips, before sprinkling with Oreos and semi-sweet chocolate chips on top!
I use my favorite brownie base for this Oreo cream cheese brownie. This is an easy recipe, one bowl, without a mixer that is as fast as using a box mix, and they turn out to be very fudgy with zero cakiness at all times. This is a brownie base that makes me fall in love because it's easy and always gives amazing results.
Then you layer. A layer of cream cheese sprinkled with white chocolate chips, then I add Oreo with more milk chocolate chips, because who doesn't like chocolate Oreo brownies?
Everyone will love this laden cheesecake brownie bar, and they are perfect for events and parties because you can make it a few days in advance. Store in the refrigerator and serve cold.
What is in Oreo Brownies?
For this easy Oreo cookie brownie, you need to:
- Tasteless butter
- Dark brown
- Egg
- Sugar
- Vanilla extract
- Coffee is brewed
- Instant Espresso
- Versatile flour
- Salt
- Cream cheese
- White chocolate chips
- Oreo
- Semi-sweet chocolate chips
How to Make Oreo Brownies
These brownies require extra TLC because there are several layers involved, but overall they are very easy to make. First, you have to make brownie dough (this is an easy recipe, and I'm sure you've made similar brownies before). Change the brownie mixture into a greased pan, then transfer it to a layer of cream cheese.
To make a layer of cream cheese, simply shake the softened cream cheese, eggs, and sugar, then mix the white chocolate chips by hand. Carefully mix the cream cheese mixture over the layers of the raw brownie mixture and use the back of the spoon to spread it out.
Sprinkle the cheesecake bar with a crushed Oreo and chocolate chip, then bake until cooked. The toothpick test is complicated with these Oreo brownies because you might hit melted chocolate chips and soft cream cheese, but test some fillings when inserting a toothpick into the deepest layer of brownies. You will know that these brownies are finished when they are 'thick' and ripe and not runny.
Can I Use Other Types of Chocolate Chips?
Of course! You can use whatever chocolate chips you want in this recipe (after all, this is a pantry brownie recipe). You can even cut a piece of chocolate that you have placed in the chocolate chip tray.
Can I make these Oreo Brownies with Boxed Mix?
Maybe yes. But basic fudgy brownies are very easy to make and taste a million times better than boxed brownie mixes I've tried!
Tips for Making Oreo Brownies
Brownies need instant espresso powder and one teaspoon of brewed coffee. Both are optional, but I highly recommend using it if you have it! Your brownies will not taste at all like coffee, but both will bring out the rich chocolate flavor of brownies.
Also, note that when spreading the cream cheese mixture over the brownies you must leave a 1/2 inch limit around the sides of the pan. Cream cheese tends to burn easily, so leave a little space.
Finally, you must cool these Oreo brownies before serving them. The oreo cream cheese brownies need time to tighten in the fridge, otherwise, they won't slice properly.
INGREDIENTS
BROWNIES
- 1/2 cup unsalted butter (1 stick)
- 6 ounces of dark or bitter chocolate, chopped (I use 72% Pound Plus Bar from Trader Joe)
- 2 large eggs
- 3/4 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 tablespoon of brewed coffee (leftover or cold coffee does nothing), optional but recommended
- 1 teaspoon of instant espresso granules, optional but recommended
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
CHEESE CREAM / TOPPING
- 8 ounces of brick-style cream cheese, softened (I use lite)
- 1 large egg
- 1/4 cup of granulated sugar
- 1 cup of white chocolate
- 12 Oreo cookies, chopped (I cut each cookie in 6 to 9 pieces)
- 1/2 cup semi-sweet chocolate chips
INSTRUCTIONS
MAKE BROWNIE DONATION
- Preheat the oven to 350F. Cover an 8-inch square pan with hanging aluminum foil and spray with cooking spray, or spread with pan and flour; set aside.
- To a large microwave-safe bowl, add butter, chocolate, and heat it with high power to melt about 2 minutes. Stop to check and stir after 1 minute. Heat with the addition of 15 seconds until the chocolate melts and the mixture can be stirred evenly. Let the mixture cool for a while before adding the eggs so they don't scramble.
- Then add sugar, eggs, vanilla, non-obligatory coffee, optional coffee granules (do not make the muffins taste like espresso and each add and supplement the chocolate taste), and whisk vigorously to combine. Add flour, salt, and mix thoroughly and integrate without overmixing.
- Turn the mixture into a prepared pan, flatten the top with a spatula as needed; set aside.
CREATE CREAM CHEAT LAYER
- For a medium bowl, add cream cheese, eggs, sugar, and shake with a handheld electric mixer at high speed for about 2 minutes, or until the mixture is smooth. Stop scraping the sides of the bowl as needed.
- Add white chocolate chips and stir until smooth.
- Turn the mixture over the layers of brownies by stacking dollops the size of a tablespoon, leaving around 1/2-inch around the edges (cream cheese tends to burn easily if you add it right to the edge so that it leaves little room). Take your time and evenly distribute dollops to form a solid layer.
ASSEMBLE AND BRAKE BROWNIES
- Sprinkle Oreos, chocolate chips, and bake them evenly for about 43 to 45 minutes, or until the brownies are finished. The toothpick test is complicated because you will be pressing melted chocolate chips and soft cream cheese, but test some fillings and when inserting a toothpick into the deepest layer of brownies, it will feel 'thick' and regulated and not runny. Allow the brownies to cool without being covered on a wire rack for about 2 hours.
- Cover with tinfoil and chill for at least 3 to 4 hours (I prefer to spend the night) before slicing and serving. Cream cheese needs to be cooled and set before cutting. Brownies will store airtight in the refrigerator for up to 1 week. Better served cold.
This recipe is inspired by averiecooks