Loaded Oreo Cream Cheese Brownies
If you’re looking for an over-the-top decadent brownie recipe, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheese that’s spiked with white chocolate chips before sprinkling on Oreos and chocolate chips. It’s an easy, one-bowl, no-mixer brownie recipe that’s as fast as using a boxed mix and they turn out fudgy with zero cakiness. There’s so much going on in every bite. The dense, dark chocolate brownies are a perfect complement to the sweet-yet-tangy cream cheese. The white chocolate chips and semi-sweet chocolate chips add texture while the Oreos add crunch. They’re perfect for events and parties because you can make them a few days ahead of time. Store them in the fridge and serve them chilled.
YIELD: ONE 8X8 PAN, 12 GENEROUS SQUARES
INGREDIENTS:
Brownies
- 1/2 cup unsalted butter (1 stick)
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
Cream Cheese/Topping
- 8 ounces brick-style cream cheese, softened (I used lite)
- 1 large egg
- 1/4 cup granulated sugar
- 1 cup white chocolate chips
- 12 Oreo cookies, chopped (I chop each cookie in 6 to 9 pieces)
- 1/2 cup semi-sweet chocolate chips
DIRECTIONS:
- Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
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