I have made these brownies at least 7 times in one month, my friend has asked me to make them for him at least 4 times. If that isn’t a testament to how good they are then I don’t know what is. They are the most delicious brownies I think I have eaten… EVER. They’re moist, chewy, crispy, oh so chocolatey and everybody loves a little Oreo goodness, am I right?
The recipe is super simple to make and has not failed me yet. It combines a delicious vanilla and chocolate brownie base with ribbons of velvety smooth cream cheese. Oh man I think it’s time to make these again.
Oreo cream cheese brownies (adapted from Sally’s Baking Addiction)
– 2x large eggs
– 115g/4oz butter, unsalted and softened
– 1 cup sugar
– 2 tsp vanilla extract
– 1/4 cocoa powder
– 3/4 tsp white vinegar
– 3/4 cup plain/all-purpose flour
– 1x package Oreos, crushed (approx. 12)
Cream cheese topping
– 1x package cream cheese, philadelphia
– 1/4 cup sugar
– 1 egg yolk
– 1/2 tsp vanilla extract
Preheat oven to 175C/350F. Line a brownie baking pan with grease proof paper and set aside.
In a small bowl whisk eggs together and put aside. In a large heat proof bowl melt the butter. Add the sugar, vanilla, cocoa, salt and vinegar to butter and mix well. Add the eggs and Oreos and combine. Using a spatular fold flour into mix. Pour brownie batter into baking pan, leaving 3 tbs of batter out.
In a separate bowl beat the cream cheese until smooth. Add sugar, egg and vanilla to cream cheese and beat for 2 mins until creamy and fluffy. Spoon the mix on the brownie batter and smooth to cover. Add the remaining 3 tbs of brownie batter on top and using a bamboo skewer, give the batter a marbled look.
Bake for 30min or until skewer comes out just clean. If you’re like me, you’ll want to take them out as soon as it seems pretty cooked so they’re still a little gooey and not overcooked. Try to let these cool and not eat them. Try. I dare you.