Oreo cheesecake brownie

Oreo cheesecake brownie, it’s as delicious as it sounds and is surprisingly easy to make. I like to cook it slightly less than recommended so the base is still a bit gooey. It can store in the fridge for up to 5 days if it lasts that long.

Ingredients:

Brownie Base:

• 110 g salted butter melted
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2/3 cup all-purpose flour
• 10 Oreo Cookies, chopped

Cheesecake Topping:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons of flour
• 5 Oreo cookies, chopped
• 1 large egg

Method:

Preheat oven to 180 C. Line an 8×8 pan with foil and spray with nonstick spray. Set aside.

In a medium bowl, whisk together butter and cocoa powder until smooth and thick. Stir in sugar until combined. Add eggs, one at a time, then stir in vanilla. Fold in the flour until just combined, then fold in the chopped cookies. Spread evenly in prepared pan.

In a bowl or mixer beat cream cheese until smooth, this should take about a minute. Add sugar and beat for about 30 more seconds, until combined and fluffy. Add vanilla and flour and mix until combined. Add the egg, and beat until smooth.

Pour over brownies, using a sharp knife to marble just slightly with the brownie batter. Sprinkle cookie pieces evenly over the top, pressing in gently.

Bake for about 25-35 minutes, or until a knife inserted in the center comes out clean. Let cool before serving.