Oreo Cream Cheese Brownies
From earthwatersunwind 15 years ago
- 60 minutes to make
- Serves 24
A super-decadent (not for the faint of heart) brownie with a crunchy oreo base, creamy cheesecake middle, and chewy brownie top--adorned with crushed oreos.
Ingredients
- Crust: (1) 1 lb 2 oz package Oreos--you will need 14 oz of this, so two full "rows", plus 4-5 cookies leftover, kept aside shopping list
- 4 tbsp melted butter shopping list
- dash salt shopping list
- Top Layer: 2.5 oz cake flour (1/2 cup plus 2 tbsp) shopping list
- 1/4 tsp salt shopping list
- 1/2 tsp baking powder shopping list
- 3 oz 70% dark chocolate chips (1 cup) shopping list
- 6 tbsp butter shopping list
- 1 cup minus 2 tbsp sugar shopping list
- 2 eggs shopping list
- 2 tsp vanilla shopping list
- Filling: 16 oz cream cheese, room temperature shopping list
- 4 tbsp sugar shopping list
- 4 tbsp cream or milk shopping list
- 1/4 tsp vanilla shopping list
- 1 egg yolk shopping list
How to make it
- Preheat oven to 350.
- Line 8X8" square pan with heavy-duty foil and spray with nonstick spray.
- Crush 10 0z of the cookies in gallon ziplock or food processor until crumbly but not powdered. Add butter and salt, mix to combine.
- Press firmly into even layer into pan, bake for 10 minutes, then set aside to cool.
- Meanwhile, make top layer--melt chocolate chips and butter in double boiler or microwave until smooth and no lumps remain. Set aside to cool slightly.
- Lower oven to 325.
- Make filling: With hand-held mixer, blend filling ingredients til smooth and creamy.
- Back to brownie layer--when chocolate has cooled a bit, blend sugar and egg with hand-held mixer or whisk til creamy and pale.
- Slowly add melted chocolate mixture until well blended, then gently fold in flour mixture.
- Assemble: When crust is done, spread cream cheese mixture carefully over top, making an even layer.
- Pour brownie batter over top, trying not to disturb the cream cheese layer--you DO NOT wants swirls. (A small offset spatula works well for this.)
- Crush or chop remaining cookies coarsely, sprinkle them over the top, and press in gently.
- Bake for 50-60 minutes*, until toothpick comes out with just a few brownie crumbs and no visible cream cheese. Do not overbake.
- Cool an hour at room temperature, then refrigerate for at least 2 hours before slicing. Store in fridge.
- (c) recipe copyright 2008 earthwatersunwind@yahoo.com
- http://www.mediocrechocolate.blogspot.com
The Rating
Reviewed by 8 people-
Yumola. Greatness. You have my 5.
chefmeow
in Garland loved it
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this looks fantastic, thanks
magali777
in Mexico loved it
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looks delicious.
debwin
in Toronto loved it
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