🍫 If you’re looking for an over-the-top decadent brownie recipe, look no further than these Cream Cheese Oreo Brownies! Ultra fudgy and topped with a layer of cream cheese spiked with white chocolate chips, they’re finished with a sprinkle of even more semi-sweet chocolate chips for an indulgent dessert everyone LOVES!
Fully Loaded Oreo Brownies
This Oreo cream cheese brownie recipe came to me as I was trying to thin out my half-opened packages of baking chips and Oreos, much like these Loaded M&M’s Oreo Cookie Bars did.
To start, I used my favorite brownie base, which I use in pretty much all my brownie recipes, like my fudgy Rolo brownies and turtle brownies. When paired with Oreos and cream cheese, the result is heaven.
- 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.
- It’s an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix, and they turn out perfectly fudgy. These definitely aren’t cakey brownies in any sense!
- The cream cheese layer is spiked with white chocolate chips, then I heaped on Oreos with more milk chocolate chips, because who doesn’t love chocolatey Oreo brownies?
Everyone is going to love these loaded brownie cheesecake bars, and they’re perfect for events and parties because you can make them a few days ahead of time. Store them in an airtight container in the fridge, and serve them chilled!
Ingredients and Notes
For these easy Oreo cookie brownies, you’ll need:
- Unsalted butter
- Dark chocolate
- Eggs
- Granulated sugar
- Vanilla extract
- Brewed coffee and instant espresso – These are technically optional, but I highly recommend them! Your brownies won’t taste at all like coffee, but both will bring out the rich chocolate flavor of the brownies even more
- All-purpose flour
- Salt
- Cream cheese – Use full-fat, brick-style cream cheese. Cream cheese from a tube will not work! Let it come to room temperature for easy mixing
- White chocolate chips and semi-sweet chocolate chips – You can use any chocolate chips you’d like in this recipe (this is a clean out the pantry brownie recipe, after all). You can even chop up a bar of chocolate you have lying around in place of the chocolate chips
- Oreos – You won’t use an entire pack of Oreos, which is ideal, because you’ll definitely want to make a second batch. I use regular Oreos, but feel free to experiment with different flavors like mint Oreos, birthday cake Oreos, or peanut butter Oreos. Or, make my triple-layer mint Oreo brownies instead!
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make the Best Ever Oreo Brownie Recipe
These brownies take some extra TLC to make since there’s some layering involved, but overall, they’re really easy to make.
- First, make the brownie batter by combining the wet and dry ingredients (it’s a straightforward recipe, and I’m sure you’ve made similar brownies before). Turn the brownie batter into a greased baking pan, then move on to the cream cheese layer.
- To make the cream cheese layer, simply beat together the softened cream cheese, egg, and sugar. Stop and scrape the sides of the bowl with a rubber spatula. Then, fold in the white chocolate chips by hand.
- Carefully dollop the cream cheese mixture over the raw brownie batter layer and use the back of a spoon to spread it out. Leave a 1/2-inch border around the sides of the pan. The cream cheese is prone to burning, so give it some space!
- Sprinkle the top of the brownie batter with crushed Oreos and chocolate chips, and then bake until set. The toothpick test is tricky with these Oreo brownies since you’ll likely hit melted chocolate chips and soft cream cheese, but test a few patches when inserting the toothpick into the deepest brownie layer. You’ll know these brownies are done when they feel ‘thick’ and set and not runny!
- You must chill these Oreo brownies before serving them. Oreo cream cheese brownies need time to firm up in the fridge. Otherwise, they won’t slice right! Slide a knife around the edge of the pan. Then, wipe it clean after each cut for clean slices.
Can I use a different topping?
Sure! Feel free to dust your brownies with powdered sugar, chopped chocolate pieces, peanut butter chips, vanilla buttercream frosting, or even Oreo buttercream frosting.
Loaded Cream Cheese Oreo Brownies
Equipment
- 1 Large, Microwave-Safe Bowl
- 1 Medium Bowl
Ingredients
Brownies
- ½ cup unsalted butter, 1 stick
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- 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 brick-style cream cheese, softened (I used lite)
- 1 large egg
- ¼ cup granulated sugar
- 1 cup white chocolate chips
- 12 Oreo cookies, chopped (I chop each cookie in 6 to 9 pieces)
- ½ cup semi-sweet chocolate chips
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I can’t stop making these!
We don’t have a coffee maker, can we use store bought coffee or cold brew?
You can definitely use store-bought coffee or cold brew. That’s totally fine, whatever works for you and is easy!