Oreo Cheesecake Brownies
This Oreo Cheesecake Brownie recipe is plain brownie topped with oreo cheesecake swirled with broken Oreo's for a slice of indulgence in every bite.
Servings 16
Calories 283kcal
Ingredients
Brownies
- 200 grams / 7 ounces butter cubed
- 220 grams / 1 cup light brown sugar
- 110 grams / 2 large eggs
- 106 grams / ⅔ cup plain flour
- 83 grams / ¾ cup cocoa powder sifted
- ½ teaspoon sea or kosher salt
Oreo cheesecake
- 250 grams / 8.8 ounces cream cheese room temperature
- 50 grams / ¼ cup superfine/caster sugar
- 100 grams / 3.5 ounces Oreo’s roughly broken
- Additional Oreos for topping roughly broken
Instructions
Brownies
- Preheat your oven to 160C/350F and line a baking tin with greaseproof paper.
- Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.
- Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.
- Remove from the heat and allow to cool for 2 minutes.
- Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.
- Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.
Oreo cheesecake
- Meanwhile, beat the cream cheese on medium with an electric beat until smooth, approximately 1 minute.
- Add in the sugar and beat until well combined.
- Toss in the Oreo’s and stir to combine.
- Pour ⅔’s of the brownie into your prepared tin.
- Pour half the cheesecake over the top and spoon the remaining brownie batter and pour in the remaining cheesecake mixture.
- Smooth out and swirl with a skewer.
- Press the roughly broken Oreos onto the top and place in the oven to bake until no longer jiggly, approximately 45 minutes.
- Remove and allow to cool to room temperature before transferring to the fridge for 30 minutes.
- Slice up and serve.
- Enjoy!
Video
Notes
- Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie.
- Using any type of Oreos in this: Whether it's classic Oreos, Double Stuffed, or even flavored options, the choice is yours!
- Cream cheese: The core of our creamy cheesecake layer is room temperature full fat cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
- Substituting the cream cheese: While it's not recommended to substitute entirely, you can try using a different type of soft cheese, such as mascarpone or Neufchâtel cheese, to achieve a similar texture and flavor.
- Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
- Making them ahead: You can store Oreo Cheesecake Brownies in an airtight container in the refrigerator for up to 6 days.
- Freezing the brownies: Once they have cooled completely, wrap them tightly or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months.
Nutrition
Calories: 283kcal