6ouncesdark or bittersweet chocolatechopped (I use 72%)
2large eggs
¾cupgranulated sugar
1tablespoonMcCormick Pure Vanilla Extract
1tablespoonbrewed coffeeleftover or cold coffee is okay, optional but recommended
1teaspooninstant espresso granulesoptional but recommended
¾cupall-purpose flour
½teaspoonsaltor to taste
Cream Cheese Topping
8ouncesbrick-style cream cheesesoftened
1large egg
¼cupgranulated sugar
10drops Yellow McCormick Assorted Food Coloror as needed
5drops Red McCormick Assorted Food Coloror as needed
12sandwich cookiessuch as Oreos, chopped (I chop each cookie in 6 to 9 pieces)
½cupsemi-sweet chocolate chips
Instructions
Make the 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.
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 ToppingTo 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 Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can’t un-do it once you add it.
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.
Evenly sprinkles the sandwich cookies, 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.
Notes
Brownies will keep airtight in the fridge for up to 1 week. They’re best served chilled.