Oreo Cheesecake Brownies

  

How do you eat your Oreos?  Dunk?  Twist?  Bite?  Lick?  Regular Stuf?  Double Stuf?  Peanut Butter?  I will only eat Double Stuf and I have to eat two at a time.  I twist them apart to get the filling on one side, eat the empty side, and then put the two filling sides together to make one delicious, ginormous, quadruple Oreo.  And if the filling doesn't come off neatly on one side, I have a major meltdown.  Just kidding.  Mostly.

Anyway.  Here is another good way to eat Oreos.  And brownies.  And cheesecake.  These are super easy to make.  And super easy to eat a ton of - so be careful. 

Oreo Cheesecake Brownies

Adapted from: Sugar Plum

Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
8 ounces (1 package) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt (scant)
2 large eggs
2 cups coarsely chopped Oreo cookies (I used about 1 1/2 sleeves)

Directions

Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with parchment paper; coat parchment with cooking spray or butter.

Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.

In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute.

In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by 1 1/2 cups Oreo cookies.

Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".  Sprinkle the rest of the Oreos evenly on the top.

Bake at 305 degrees F, for 25-28 minutes, until the brownies and cheesecake are set (no jiggling!).  Cool completely on a wire rack and then set in the refrigerator for about 30 minutes to make slicing easier.  These are very rich so I recommend cutting them into small pieces.  I got 24 out of my batch.

Enjoy!