Loaded Cream Cheese Oreo Brownies #desserts #cakes #pie #bars #brownies
Cream Cheese Oreo Brownies — If you're searching for a super debauched brownie formula, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheddar spiked with white chocolate chips, before sprinkling Oreos and semi-sweet chocolate chips on top!
This Oreo cream cheddar brownie formula came to me as I was attempting to disperse my half-opened bundles of heating chips and Oreos, much like these Loaded M&M's Oreo Cookie Bars did several years prior. Now and then the best outcomes come when I make things up along the way, and as a little something extra I have less half-opened bundles of heating supplies in my effectively stuffed wash room.
This outcome? Oreo treat brownie paradise. So much goodness in each chomp. The thick, dull chocolate brownies are an ideal supplement to the sweet-yet-tart cream cheddar. The white chocolate chips and semi-sweet chocolate chips include surface while the Oreos include crunch.
I utilized my preferred brownie base for these cream cheddar Oreo brownies. It's a simple, one-bowl, no-blender formula that is as quick as utilizing a boxed blend, and they turn out splendidly fudgy with zero cakiness each and every time. It's a brownie base I've experienced passionate feelings for in light of the fact that it's simple and consistently conveys astounding outcomes.
Almond Joy Magic Cookie Bars #cookie #bars #dessert #cake #almond
BROWNIES
- 1/2 cup unsalted butter (1 stick)
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
CREAM CHEESE/TOPPING
- 8 ounces brick-style cream cheese, softened (I used lite)
- 1 large egg
- 1/4 cup granulated sugar
- 1 cup white chocolate chips
- 12 Oreo cookies, chopped (I chop each cookie in 6 to 9 pieces)
- 1/2 cup semi-sweet chocolate chips
INSTRUCTIONS
MAKE THE BROWNIE BATTER
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.