Description
Ultra-fudgy brownies layered with a creamy cookies-and-cream cheesecake filling and chunks of Oreos. Rich, decadent, and indulgent, these brownies are the ultimate treat for chocolate lovers.
Ingredients
- For the Brownies:
- 1 cup butter, melted
- 2 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- For the Filling:
- 8 oz cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 egg
- 18 Oreo cookies, roughly chopped
- 1 (4 oz) Hershey’s Cookies and Cream Bar, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment or foil. If using foil, spray lightly with nonstick spray.
- In a large bowl, whisk together melted butter, 2 1/2 cups sugar, vanilla, and eggs until smooth. Stir in flour, cocoa powder, and salt until fully combined. Set aside.
- In a separate bowl, beat cream cheese, 1/3 cup sugar, and egg until smooth. Stir in chopped Oreos and cookies-and-cream chocolate bar.
- Spread 2/3 of the brownie batter evenly into the prepared dish. It will be thick—use an offset spatula if needed.
- Spread the cream cheese mixture evenly over the brownie base. Drop remaining brownie batter on top in dollops, then carefully spread to cover.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Allow brownies to cool completely before slicing into bars. Store leftovers in the refrigerator.
Notes
- Use room temperature cream cheese for a smoother filling.
- Brownies will continue to set as they cool—don’t overbake.
- Chill for cleaner slices when cutting.
- Swap in other cookie varieties for a fun twist on the filling.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
