Oreo Cream Cheese Brownies |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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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 |
4 tbsp melted butter |
dash salt |
top layer: 2.5 oz cake flour (1/2 cup plus 2 tbsp) |
1/4 tsp salt |
1/2 tsp baking powder |
3 oz 70% dark chocolate chips (1 cup) |
6 tbsp butter |
1 cup minus 2 tbsp sugar |
2 eggs |
2 tsp vanilla |
filling: 16 oz cream cheese, room temperature |
4 tbsp sugar |
4 tbsp cream or milk |
1/4 tsp vanilla |
1 egg yolk |
Directions:
1. Preheat oven to 350.
2. Line 8X8 square pan with heavy-duty foil and spray with nonstick spray.
3. Crush 10 0z of the cookies in gallon ziplock or food processor until crumbly but not powdered. Add butter and salt, mix to combine.
4. Press firmly into even layer into pan, bake for 10 minutes, then set aside to cool.
5. 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.
6. Lower oven to 325.
7. Make filling: With hand-held mixer, blend filling ingredients til smooth and creamy.
8. Back to brownie layer-when chocolate has cooled a bit, blend sugar and egg with hand-held mixer or whisk til creamy and pale.
9. Slowly add melted chocolate mixture until well blended, then gently fold in flour mixture.
10. Assemble: When crust is done, spread cream cheese mixture carefully over top, making an even layer.
11. 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.)
12. Crush or chop remaining cookies coarsely, sprinkle them over the top, and press in gently.
13. Bake for 50-60 minutes*, until toothpick comes out with just a few brownie crumbs and no visible cream cheese. Do not overbake.
14. Cool an hour at room temperature, then refrigerate for at least 2 hours before slicing. Store in fridge.
15. (c) recipe copyright 2008 earthwatersunwind
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