When I saw this recipe on Annie’s Blog, I knew I had to make it for Matt’s birthday. It combines Oreos and cream cheese, 2 of his favorite dessert elements. Plus, these are the perfect pick-up dessert for a day of guys watching football and eating chips and wings. Oreo Cream Cheese Brownies it was.
I made very few changes to the original recipe, and they turned out really delicious. There was only 1 brownie left on the plate by the time the guys left our apartment. Next time I will definitely double the recipe as suggested.
I used this specialty Oreo which we had on hand.
The taster says he likes regular Oreos better.
I chopped my Oreos in a food processor leaving big chunks for a nice surprise when you bite into a brownie. I used extra Oreos because, well, why not?
1 stick of butter? Check. 3/4 cup of sugar? Check.
Boiling the sugar and butter brings out an amazing aroma. It smelled like a candy factory in the kitchen!
Dry ingredients mixed separately as usual.
All the liquids together.
I liberally poured in the Oreos.
I used a full 8-ounce package of cream cheese and increased the powdered sugar and vanilla as well.
Blob it on.
Swirl and bake! Although you can stick a knife in to assess if the brownies are done, you will still see some batter when you pull it out. Since the cream cheese mixture stays moist, it is a little more tricky than usual. I suggest moving the pan from side to side to see if they are firm.
They might be easier to cut if you let them cool, but they taste delicious warm!
This recipe is very slightly adapted from Annie’s.
Oreo Cream Cheese Brownies
1/2 cup (1 stick) unsalted butter
¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
1 dash of salt
2 large eggs
¼ cup milk
2½ cups chopped Oreos
8 ounces cream cheese, at room temperature
½ cup + 2 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line a 9×9 pan with foil and spray with non-stick cooking spray.
In a medium-sized saucepan, melt butter and sugar over medium level heat, whisking frequently until boiling. Allow to boil for 1 minute and remove from heat. Set aside.
Combine remaining dry ingredients in large mixing bowl.
Once butter and sugar mixture has cooled slightly, whisk in eggs and milk.
Add wet ingredients to dry and combine.
Stir in Oreo pieces.
Spread brownie batter into pan.
Using an electric mixer, use the whisk attachment to beat the cream cheese until fluffy.
Beat in the confectioners’ sugar and vanilla until well combined.
Drop cream cheese mixture onto brownie batter.
With a knife, draw lines back and forth through mixture to swirl.
Bake for 20-25 minutes, or until firm. Do not overbake.
I used light cream cheese which worked out nicely. However, regular cream cheese would make for a richer brownie.
Next time I’d consider doubling the cream cheese mixture to make it a thicker layer.
I’d definitely double this recipe and cook in a 9×13 pan as suggested by Annie. I think these would freeze really well if you manage to have any leftovers.
HAPPY BIRTHDAY MATT!!!
What are some baking questions that you have? I am putting together a page with different tips I have learned and come up with over the years. If there are any you are embarrassed to ask, feel free to send me a message on the Contact page.