Saturday, October 20, 2012

oreo cheesecake brownies

We have already established that cream cheese brownies are an absolute must-have in the repertoire of any baker (especially when that baker is often called upon to supply high school bake sales and fundraisers).  But what would happen when you throw a box of Oreos into the batter?

Amazing things, I tell you.

Imagine a big wedge of the Cheesecake Factory's Oreo Cheesecake that you can hold in your hand.  Sure, it's not the classiest thing to ever come out of my oven... but who cares.  Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat. 

With love,
Erica

Ingredients:

1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies

Directions:

Preheat oven to 350 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, confectioners' sugar and vanilla extract until combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.
Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

38 comments:

  1. Great looking brownies - I love pairing brownies with cheesecake, too. Two perfectly complementing flavors! Great pics - I can see just how moist and gooey the brownies are!

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    1. Thank you so much! These were so ooey gooey, when I gave them to the soccer team, I packed along a big thing of paper napkins as well. *those napkins got completely neglected when they attacked these brownies... but it was worth a shot!

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  2. Wow, I've made oreo brownies before, and cheesecake brownies before, but never thought to combine them! Genius!

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    1. Thank you Izy! I am yet to try your oreo mint brownies! They look divine. I'll have to send you some Oreos and stuff from the states soon~!

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  3. Hey Erika

    I don't have any cocoa powder. Do you think I could maybe substitue it for some diet swiss miss or powdered chocolate? Thanks

    Lucía

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    1. Hmmm...If you have no cocoa powder 1 ounce of chocolate is equivalent to 3 Tablespoons of cocoa plus 1 Tablespoon of butter or shortening. So add chocolate and subtract some of the fat. The brownies will turn out SUPER gooey though, so perhaps add in a few more tablespoons of flour?

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  4. wow... what a decadent treat! i have to make these one day.

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    1. Thank you! These are perfect for bake sales, pot lucks, and Friday nights.

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  5. I just discovered your blog via this recipe, given as part of a gift that included a vintage Pyrex glass brownie pan! I'm off to the store for the ingredients and I'm making these today. Love your blog!

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    1. Yay! I am so excited -- please tell me how they turn out!

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    2. They came out great!! I blogged about it! http://makingspacethejourneyout.wordpress.com/2012/11/03/diva-does-brownies/

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    3. I'm back and making these wonderful brownies again for my daughters' school party tomorrow. I've been smiling the whole time I've been making them. Can't wait to see the kids go nuts for 'em tomorrow!

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    4. Yes! This is always a winner with kids (I know everyone at my high school goes nutso for them!)

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  6. is it necessary to use parchment paper? can't i just bake them in the greased pan ?

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    1. I am pretty sure you could just grease the pan, or use some aluminum foil -- just grease it REALLY well, because I wouldn't want your brownies to stick to the pan.

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  7. Hi, I'm planning on making these today and I don't have parchment paper, can't I just bake them in a greased pan?

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    1. I am pretty sure you could just grease the pan, or use some aluminum foil -- just grease it REALLY well, because I wouldn't want your brownies to stick to the pan.

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  8. These were absolutely amazing :) !! how long can I leave them out for at room temperature before they go bad?

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    1. Thank you! I wouldn't keep them at room temperature for more than two days; however, they keep beautifully in the freezer!

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  9. These look delicious!!!! I am going to make these for our office party. How many servings does this create?

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    1. This makes 1 8" square pan, so it depends how large you cut your brownies. I usually get about 16 or so out of the pan.

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  10. Can you use milk chocolate instead of dark chocolate??

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    1. You could definitely use milk chocolate, however it would alter the taste of the brownies (they would still be delicious though!)

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  11. I don't have a mixer. Is that a problem?

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    1. Not a problem! Do it the old fashioned way and beat by hand!

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    2. Thank you! Also, how many do you think this recipe will serve on an average?

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    3. This recipe makes on 8" square tray, so it depends how big you cut your brownies! I usually get around 16 (4x4).

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  12. just took them out of the oven - they look delicious! Thanks for the great recipe and beautiful pics :) greetings from germany!

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    1. Yum! (I'm jealous!). I always love to meet readers from other countries! Let me know how they taste!

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  13. Oh dear. I think I have all of the ingredients (except for the cream cheese) in my house. I just need to stop by the store before I reach home and I can make a batch of these tonight. Oh dear oh dear oh dear.

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  14. Oh dear. I think I have all of the ingredients (except for the cream cheese) in my house. I just need to stop by the store before I reach home and I can make a batch of these tonight. Oh dear oh dear oh dear.

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  15. Hi there! I've been reading a lot of recipes from your blog and I must say I can't wait to try 'em all! I'm such an amateur yet when it comes to baking but some of the ones that i've done were sure crowd pleasers! hihi... I'm building my repertoire of baked goodies and as touted by my officemates, I should already think of it as a fallback career.:)) Thanks so much for the inspiration and joy brought about the nice photos & yummy recipes! L

    Love from the Philippines,
    Majo

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    1. I am so glad that I can bring you inspiration through my photos and recipes, I would love to hear about the recipes you end up trying! Keep me posted on your baking adventures please!

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  16. Tried these, the recipe looked great but for some reason they took longer than 28 minutes for a knife to come out clean. Were still wet inside. Must have been my oven :(

    (I know I shouldn't eat it but the batter tastes great!)

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    1. Hmmm, everyone's oven is different! Did you bake them longer until a knife came out clean?

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  17. I made these last night...they were amazing!

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    1. Wonderful! I am so glad that you liked them!

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