Ingredients Jump to Instructions ↓

  1. 1 lb 2 oz package Oreos--you will need

  2. 14 oz of this, so two full "rows", plus

  3. 4-5 cookies leftover, kept aside

  4. 4 tbsp melted butter dash salt Top Layer:

  5. 2 1/2 oz cake flour (1/2 cup plus 2 tbsp)

  6. 1/4 tsp salt

  7. 1/2 tsp baking powder

  8. 3 oz 70% dark chocolate chips (1 cup)

  9. 6 tbsp butter

  10. 1 cup minus

  11. 2 tbsp sugar

  12. 2 eggs

  13. 2 tsp vanilla Filling:

  14. 16 oz cream cheese , room temperature

  15. 4 tbsp sugar

  16. 4 tbsp cream or milk

  17. 1/4 tsp vanilla

  18. 1 egg yolk

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 350. Line 8X8" square pan with heavy-duty foil and spray with nonstick spray. Crush 12 0z of the cookies in gallon ziplock or food processor until crumbly but not powdered. Add butter and salt, mix to combine. Press firmly into even layer into pan, bake for 10 minutes, then set aside to cool. Meanwhile, make top layer--melt chocolate chips and butter in double boiler or microwave until smooth and no lumps remain. Set aside to cool slightly. Lower oven to 325. Make filling: With hand-held mixer, blend filling ingredients til smooth and creamy. Back to brownie layer--when chocolate has cooled a bit, blend sugar and egg with hand-held mixer or whisk til creamy and pale. Slowly add melted chocolate mixture until well blended, then gently fold in flour mixture. Assemble: When crust is done, spread cream cheese mixture carefully over top, making an even layer. Pour brownie batter over top, trying not to disturb the cream cheese layer--you DO NOT wants swirls. (A small offset spatula works well for this.) Crush or chop remaining cookies coarsely, sprinkle them over the top, and press in gently. Bake for 60-75 minutes*, until toothpick comes out with just a few brownie crumbs and no visible cream cheese. Do not overbake. Cool an hour at room temperature, then refrigerate for at least 2 hours before slicing. Store in fridge.


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