Oreo Cream Cheese Brownies
Yield: 16 brownies (For a smaller batch, cut recipe in half and bake in an 8x4 inch loaf pan. For a larger batch, double recipe and bake in a 9x13 inch pan)
Ingredients
Brownie Layer:
Cream cheese swirl:
Directions
Prepare brownies:
Preheat oven to 350 degrees F. Line an 8 inch square pan with foil or parchment paper.
Melt butter in a saucepan over medium heat. To brown the butter, continue to cook, stirring constantly, until brown specks start to appear at the bottom of the pan and butter has turned a light amber color, giving off a nutty aroma (about 5-7 minutes).
Reduce heat to low and add the sugars, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and eggs, one at a time, beating well after each addition. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated. Pour batter into prepared pan.
Prepare Oreo cream cheese swirl:
In a separate bowl, beat cream cheese on medium speed until smooth. Beat in sugar, vanilla, and egg on low speed until incorporated. Spoon dollops of cream cheese mixture on top of brownie batter. Sprinkle 1/2 cup of Oreo pieces on top.
Bake:
Ingredients
Brownie Layer:
- 1/2 cup (1 stick/4oz.) butter, melted (browned for maximum flavor)
- 3/4 cup (150g) granulated white sugar
- 1/4 cup (48g) packed brown sugar
- 6oz. semisweet or bittersweet chocolate (1 cup chocolate chips)
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup (90g) flour, weighed or spooned and leveled
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cream cheese swirl:
- 1 (8oz. package) cream cheese, room temperature
- 1/3 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup crumbled Oreo cookie pieces
Directions
Prepare brownies:
Preheat oven to 350 degrees F. Line an 8 inch square pan with foil or parchment paper.
Melt butter in a saucepan over medium heat. To brown the butter, continue to cook, stirring constantly, until brown specks start to appear at the bottom of the pan and butter has turned a light amber color, giving off a nutty aroma (about 5-7 minutes).
Reduce heat to low and add the sugars, chocolate, and cocoa, stirring with a wooden spoon until smooth. Remove from heat and stir for about a minute to cool mixture. Mix in the vanilla extract and eggs, one at a time, beating well after each addition. Stir vigorously for about 1-2 minutes until batter becomes thick, smooth and shiny. Stir in the flour, baking powder and salt, until just incorporated. Pour batter into prepared pan.
Prepare Oreo cream cheese swirl:
In a separate bowl, beat cream cheese on medium speed until smooth. Beat in sugar, vanilla, and egg on low speed until incorporated. Spoon dollops of cream cheese mixture on top of brownie batter. Sprinkle 1/2 cup of Oreo pieces on top.
Bake:
Bake for about 35-45 minutes. An inserted toothpick will come out with moist crumbs sticking to it. Do not over bake. Cool brownies completely in the pan on a cooling rack before cutting. Once completely cool, slice and serve.
