Oreo. Or-re-oh. Even its name is magical. If there is one cookie I have been obsessed with since my family had the horrible idea of starting to let me eat sugary things it is this one. My love started way back when I had my first Oreo Blizzard from Dairy Queen. We’ve been like Thelma and Louise ever since. (Inseparable, obviously.)
Oreo Cheesecake Brownies adapted from Cannela Vita
1/2 cup unsalted butter (113 g)
3/4 cup sugar (150 g)
1 (8oz) package of cream cheese (about 227 g)
3/4 cup confectioners sugar (royal icing sugar in the UK)
2 teaspoons vanilla
1 cup of flour (about 125 g)
1/2 cup unsweetened cocoa powder (65 g)
1/2 teaspoon salt
1 large egg
1 1/2 cups coarsely chopped oreos (or about 2 rows of packages Oreos)
Preheat your oven to 350 F or 175 C. Butter whichever dish you usually use to make brownies. (Mine is a Pyrex 9” x9”).
In a saucepan over medium melt the butter and then add sugar. Whisk constantly while boiling for one minute. Take it off the heat and set it aside to cool for about 5 minutes.
In a bowl, beat together cream cheese, confectioner’s sugar and vanilla until soft and thoroughly combined.
In a separate bowl sift and mix together the flour, cocoa powder and salt.
Crush or chop the Oreos. I give mine a few buzzes in the food processor.
In a large bowl, whisk the eggs together until they are combined and add the butter-sugar mixture. Then add the flour. Lastly add the Oreos.
Spread half the batter into the brownie dish. Follow this with the cream cheese layer. Then deposit the rest of the batter in big dollops and swirl it into the top of the cream cheese layer with a butter knife.
Bake for 25-30 minutes.
Let them cool for at least 30 minutes if you can bear it.