Loaded Cream Cheese Oreo Brownies
User Reviews
4.5
78 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
45 mins
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Chill Time
3 hrs
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Total Time
3 hrs 55 mins
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Servings
12 squares
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Calories
503 kcal
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Course
Baked Goods
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Cuisine
American
Loaded Cream Cheese Oreo Brownies
Report
Loaded Cream Cheese Oreo Brownies combine a rich chocolate brownie base with a creamy, sweetened cream cheese layer mixed with chunks of Oreo cookies and white chocolate chips. Semi-sweet chocolate chips top the brownies before baking, creating a dense, fudgy texture contrasted by the tangy cream cheese and crunchy cookie pieces. Coffee and espresso granules enhance the chocolate depth without overwhelming flavor, resulting in indulgent dessert brownies.
Description
This recipe begins by melting butter and bittersweet chocolate together, creating a glossy base for the brownie batter. Eggs, sugar, vanilla, and optional brewed coffee and instant espresso granules are whisked in to intensify the chocolate notes. Flour and salt are folded in carefully to keep the batter tender. The mixture is spread in a lined pan, then topped with a cream cheese layer blended with sugar and egg, folded with chopped Oreo cookies and white chocolate chips to introduce sweetness and texture variation. Semi-sweet chocolate chips are sprinkled on top before baking. The layers combine during baking to produce brownies with a dense, fudgy crumb, creamy pockets, and Oreo cookie crunch. These brownies suit serving at gatherings or as a rich treat, pairing well with milk or coffee.
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Ingredients
Brownies
- ½ cup butter 1 stick, unsalted
- 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
- 2 egg large
- ¾ 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
- ¾ cup all-purpose flour
- ½ teaspoon salt or to taste
Cream Cheese/Topping
- 8 ounces cream cheese softened (I used lite, brick-style
- 1 egg large
- ¼ cup granulated sugar
- 1 cup white chocolate chips
- 12 Oreo cookies chopped (I chop each cookie in 6 to 9 pieces)
- ½ cup chocolate chips semi-sweet
Instructions
- Make the Brownie Batter
- 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.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- Make the Cream Cheese Layer
- To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
- Add the white chocolate chips and stir to combine.
- Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
- Assemble and Bake the Brownies
- Evenly sprinkles the Oreos, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny. Allow brownies to cool uncovered on a wire rack for about 2 hours.
- Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving. The cream cheese needs to be chilled and set before slicing. Brownies will keep airtight in the fridge for up to 1 week. They’re best served chilled.
Notes
- This recipe is adapted from a classic Oreo cream cheese brownie, emphasizing the layered textures and flavors.
Nutrition Information
Show Details
Serving
1
Calories
503kcal
(25%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
89mg
(30%)
Sodium
229mg
(10%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 503kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 89mg | 30% |
| Sodium | 229mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
78 reviews
Excellent
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