Oreo Cheesecake Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Butter, unsalted, 0.5 cup Granulated Sugar, 0.75 cup Cream Cheese, 8 oz Powdered Sugar, 0.75 cup, unsifted Vanilla extract, imitation, alcohol, 1 tsp Cocoa, dry powder, unsweetened, 0.5 cup *Flour, white, 1 cup Oreo Cookies, 14 cookie Egg, fresh, 2 large
Preheat oven to 350 degrees F.
Grease an 8 inch metal baking pan. Place grease proof paper around the bottom and sides of the pan, making sure theres enough to easily cover the sides. Butter the paper.
In a small saucepan over medium heat, melt the butter before whisking in the granulated sugar and bring it to a boil, whisking frequently. Let it boil for roughly a minute.
Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, caster sugar and vanilla extract until there all well combined. This will take about a minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together the eggs until well combined. Whisk in melted butter-sugar mixture. Stir in flour mixture until just combined then gently mix in the Oreo cookies.
Spread half of the brownie batter into the prepared baking dish then carefully pour over the cream cheese layer. Spoon the remaining brownie mix ontop and gently make sure it's even.
If you want, you can swirl it with a knife or spatula.
Bake for 24-28 minutes, until, when a knife is inserted, the cheesecake mixture comes out clean.
The edges of the brownie should be slightly browned.
Let cool completely in the pan on a cooling rack before lifting out the parchment paper to remove the brownies.
Slice them when they're still warm to allow ease and for them not to crack.
Eat up!
Serving Size: 24 small brownies and 12 large brownies
Number of Servings: 24
Recipe submitted by SparkPeople user BAKERAILISH.
Grease an 8 inch metal baking pan. Place grease proof paper around the bottom and sides of the pan, making sure theres enough to easily cover the sides. Butter the paper.
In a small saucepan over medium heat, melt the butter before whisking in the granulated sugar and bring it to a boil, whisking frequently. Let it boil for roughly a minute.
Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, caster sugar and vanilla extract until there all well combined. This will take about a minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together the eggs until well combined. Whisk in melted butter-sugar mixture. Stir in flour mixture until just combined then gently mix in the Oreo cookies.
Spread half of the brownie batter into the prepared baking dish then carefully pour over the cream cheese layer. Spoon the remaining brownie mix ontop and gently make sure it's even.
If you want, you can swirl it with a knife or spatula.
Bake for 24-28 minutes, until, when a knife is inserted, the cheesecake mixture comes out clean.
The edges of the brownie should be slightly browned.
Let cool completely in the pan on a cooling rack before lifting out the parchment paper to remove the brownies.
Slice them when they're still warm to allow ease and for them not to crack.
Eat up!
Serving Size: 24 small brownies and 12 large brownies
Number of Servings: 24
Recipe submitted by SparkPeople user BAKERAILISH.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 9.7 g
- Cholesterol: 36.2 mg
- Sodium: 72.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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