Oreo Cream Cheese Brownies

These are some of the best brownies I’ve ever made.

Fudgy brownies with a cream cheese filling and Oreos baked in. That can’t be bad.

If you need a superstar brownie to impress a crowd, this is the recipe to do it.

The brownie base is adapted from The Best Turtle Brownies, which I also adapted for Pumpkin Cream Cheese-Filled Brownies, and Andes Mint Brownies.

It’s a fast, easy, one-bowl, no mixer recipe that’s as easy as using a mix. The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and the Oreo pieces add incredible texture.

The cream cheese filling is tangy-yet-sweet and perfectly offsets the dark richness of the brownies.

The cream cheese is a bit squishy and isn’t dense like cheesecake. The softer, more squishy texture is a great contrast to the dense, fudgy brownies and crunchy Oreos.

I prefer to serve brownies this rich slightly chilled and store them in the fridge. Plus with the cream cheese, it’s a safer bet.

The bonus is that they’ll last a long time in the fridge which is great if you need a make-ahead dessert.

But they didn’t last long here. Must have been all that late night row straightening.

Oreo Cream Cheese Brownies

These are some of the best brownies I’ve ever made. Fudgy brownies with a cream cheese filling and Oreos baked in. If you need a superstar brownie to impress a crowd, this is the recipe. It’s a fast, easy, one-bowl, no mixer recipe that’s as easy as using a mix. The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and the Oreo pieces add incredible texture. The cream cheese filling is tangy-yet-sweet and perfectly offsets the dark richness of the brownie and the softer texture is a great contrast to the dense, fudgy brownies and crunchy Oreos. I prefer to serve brownies this rich slightly chilled and store them in the fridge. They’ll last a long time in the fridge which is great if you need a make-ahead dessert.

Did you make this recipe?

Ingredients:

Brownies
1/2 cup unsalted butter (1 stick)
ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
2 large eggs
3/4 cup granulated sugar
tablespoon vanilla extract
1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
1 teaspoon instant espresso granules, optional but recommended
pinch salt, optional and to taste
3/4 cup all-purpose flour
15 Oreo Cookies, diced into 1/2-inch pieces, divided (I dice each Oreo into 4 to 6 pieces)

Cream Cheese Filling
8 ounces brick-style cream cheese, softened (lite is okay)
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Directions:

  1. 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.
  2. Brownies – In 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.
  3. 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), optional salt, and whisk vigorously to combine.
  4. Add the flour, most of the diced Oreos, reserving a small handful to be sprinkled on top, and stir until smooth and combined without overmixing.
  5. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside while you make the Cream Cheese Filling.
  6. Cream Cheese Filling – In a medium bowl, add the cream cheese, confectioners’ sugar, vanilla, and beat with an electric hand mixer until smooth and combined, or whisk vigorously to combine.
  7. Turn filling out over brownie base to create an even, smooth, flat layer. Take your time spreading the cream cheese over all areas with a knife or spatula. Tip – Rather than allowing the cream cheese to ‘plop’ out of the mixing bowl in one area of the pan, try to dollop it out in small ‘clumps’, which makes spreading it neatly much easier.
  8. Turn out remaining brownie batter over cream cheese layer and take your times spreading the batter over bare patches and into the corners. Using the Tip from Step 7 is helpful here, too.
  9. Evenly sprinkle the reserved handful of Oreos over the top.
  10. Bake for about 30 minutes, or until center has just set and is no longer glossy. The toothpick test is fairly unreliable because you’ll hit white gooey cream cheese, but toothpick should come out clean or with a few moist crumbs, but no brownie batter. Baking times will vary based on climate, oven, exact brands of ingredients used, etc. 30 minutes in my oven yields extremely fudgy, moist brownies. If you prefer yours more well done, live in a humid climate, etc. you may wish to bake a few minutes longer. Always bake until done, whatever time that means for you.
  11. Allow brownies to cool in pan on top of a wire rack for at least 2 hours. Then cover with a sheet of foil to prevent fridge smells, and place pan in fridge for at least 2 hours, or until sufficiently chilled for slicing. Do not rush the cooling process because the cream cheese will ooze everywhere and the brownies need time to really set up before slicing. Lift brownies out using foil overhang, slice, and serve. Brownies will keep airtight in the fridge for up to 10 days, or in the freezer for up to 6 months. I prefer these brownies slightly chilled and store them in the fridge.

Adapted from The Best Turtle Brownies and The Best Pumpkin Cream Cheese- Filled Brownies and Fudgy Andes Mint Brownies

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