Double loaded Oreos, fudgy and gooey brownies and the top layer of a fresh and delicious cheesecake? For me, this sounds like heaven and it is truly cool dessert for those who prefer chocolate brownies but can’t say no to a cheesecake. Best of both worlds! Oh, and did I mention Oreos? 🙂
Oh, and what is the most important note for baking these babies? Use the best quality dark/cooking chocolate and don’t leave them in the oven for too long. They will be dry and the whole dessert won’t be as awesome. For the bottom layer, you can also buy premade brownie mix, but as a chocoholic, I wouldn’t advise that.
- 2 eggs
- 100g of sugar (I used brown granulated sugar, you can substitute it with erythritol or similar sweetener)
- 200g butter
- 200g of dark chocolate
- 1 TSp Vanilla (you can substitute it with vanilla sugar)
- 150g flour (used white, you can substitute it with whole grain/spelt)
- 40g of rich cocoa powder (unsweetened)
- Pinch of salt
- 20 Oreos
- 350g of cream cheese (Philadelphia or similar)
- 50g of sugar (I used brown granulated sugar, you can substitute it with erythritol or similar sweetener)
- 1 large egg
- 6-10 Oreos (depends on your taste)
- 1 TSp Vanilla extract (you can substitute it with vanilla sugar or white chocolate flavdrops)
Preheat oven to 175 degrees Celsius ( 350 Fahrenheit) and chop the chocolate.
Prepare the baking pan (I used bigger but the recipe will do fine with 20×20 cm/7 8×8 inch), spray it, grease it or cover it with baking paper.
Melt the butter and add chopped chocolate and stir until smooth. Cool a bit, add sugar and whisk until combined.
Add eggs – one at a time and whisk real good, add vanilla.
In the smaller bowl, combine the flour, cocoa powder and a pinch of salt and add to a butter/choco mixture. Slowly mix until combined and pour batter into the pan. Use a spatula to level off the top.
Add Oreos – press just a bit to “sink them in the batter because it should be very thick.
Next step: cheesecake layer – in another bowl beat softened cream cheese and sugar until creamy and smooth. Add vanilla extract and stir until evenly combined.
Pour over the Oreos and gently smooth the top. Leave edges free (so the cheesecake layer won’t get burned)
Almost done! Sprinkle the batter with crushed Oreos evenly.
Bake for 35-40 minutes. Oreo cheesecake brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly because of the consistency but will firm up once cheesecake brownies are cooled.
Leave the whole thing in the tin until completely cold, refrigerate it for an hour or two and then slice it for your desired size. Enjoy!
The usual testing for doneness using a toothpick is tricky with this Oreo cheesecake brownies, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean and it shouldn’t (unless you want your brownies to be hard or dry)
Brownies will do well for a day at room temperature, for a week in the fridge and for up to a month in the freezer.
I don’t want to write about calorie or sugar intake with these lovelies. I just want to assure you that they are completely worth it and they will convince every sweet lover.