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–+ servings

Oreo Cheesecake Brownies!

Out of this world Oreo Cheesecake brownies with an Oreo base, chocolate brownie with an Oreo cheesecake swirl... over the top but insane! 
5 from 3 votes
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Category: Traybakes
Type: Brownies
Keyword: Cheesecake, Oreos
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 16 brownies
Author: Jane's Patisserie

Ingredients

Oreo Base

  • 300 g oreos (finely crushed)
  • 90 g unsalted butter (melted)

Brownie Mix

  • 200 g unsalted butter
  • 200 g dark chocolate chips
  • 275 g light brown soft sugar/caster sugar
  • 4 medium eggs
  • 100 g plain flour
  • 50 g cocoa powder

Cheesecake Mix

  • 250 g full fat cream cheese
  • 100 g caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract
  • 100 g oreos (chopped)

Topping

  • 50 g oreos (chopped)
Grams - Ounces

Instructions

  • Preheat the oven to 180ºC/160ºC fan and line a 9″ square baking tray with parchment paper.
  • Mix the finely crushed oreos with melted butter and press into the base of the lined tin.
  • Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave in short bursts until melted.
  • Leave to the side to cool to room temperature.
  • In a new bowl, whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs and sugar
  • When whisked, pour the cooled chocolate mix over your egg and sugar mix and fold together carefully
  • Add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
  • Pour the brownie mixture over the oreo base
  • In a new bowl, beat the cream cheese until loose, and add the caster sugar and vanilla and beat again until combined.
  • Gradually beat in the egg until combined. Then stir through the oreos
  • Pour the cheesecake mixture on top of the brownie mixture, and swirl slightly. Sprinkle over some extra oreos if you fancy.
  • Bake in the oven for 25-30+ minutes, until there is a slight wobble in the middle! Once baked, leave to cool in the tin completely, and then in the fridge for 4-5+ hours, but preferably overnight.

Notes