OREO CHEESECAKE BROWNIES

Gooey chocolate brownies with a layer of Oreo cookies and a creamy cheesecake topping. Another must-try recipe perfect for any Oreo lovers !

INGREDIENTS

for the Oreo Cheesecake layer

16 oz Cream Cheese, at room temperature

1/2 cup white granulated sugar

1 teaspoon vanilla extract

2 eggs. at room temperature

1/4 cup Oreo crumbs, about 4 Oreos

1 cup Oreo pieces, about 10 Oreos

For the brownies

⅔ cup cake flour

¾ cup cocoa powder

1 tablespoon cornstarch

½ teaspoon salt

1 ⅓ cup white granulated sugar

2 eggs

1 egg yolk

5 tablespoon unsalted butter, melted

1/3 cup oil canola or vegetable oil

1 teaspoon pure vanilla extract

1 cup chocolate chips

2 tablespoon hot water

INSTRUCTIONS

Preheat oven to 170°C. Prepare a 9X9 inch pan with parchment paper.

First to create the Oreo cheesecake layer, blend 4 Oreos into a fine crumb. Set aside. Then, slightly blend 10 Oreos into large Oreo pieces.

Using an electric mixer, beat the cream cheese. Add in the sugar. Beat on high for 1 minute.

Next add in the vanilla. Mix on medium until combined. Mix in the eggs one at a time on low speed. Mix just until combined.

Fold in the Oreo crumbs and Oreo pieces. Set aside.

Now for the brownie, in a mixing bowl, sift the flour and cocoa powder. Add in cornstarch and salt. Set aside.

Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk. Beat on high speed for 5 minutes. Melt the butter while it mixes, so it slightly cools and add in the batter.

Add in oil and vanilla extract. Mix on low speed until just combined. Add in the dry ingredients and mix on low speed until mostly combined.

Using a rubber spatula fold the batter together until combined along with the hot water and chocolate chips.

Spread ¾th of the batter on the bottom of the prepared pan. Pour the Oreo cheesecake batter on top of the brownie batter. pout the rest of the remaining brownie batter on top of the cheesecake batter. Use a knife to slightly swirl the batter around.

Bake for 40 minutes. Bake until the edges and golden.

Turn off the oven and let it sit for 15 minutes to slightly cool with the oven door open. Transfer to a cooling rack and cool completely.

Cover with foil and chill in the fridge for 6 hours or overnight. Take them out of the pan and cut into squares.

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