Loaded Oreo Cream Cheese Brownies

If you’re looking for an over-the-top decadent brownie recipe, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheese that’s spiked with white chocolate chips before sprinkling on Oreos and chocolate chips. It’s an easy, one-bowl, no-mixer brownie recipe that’s as fast as using a boxed mix and they turn out fudgy with zero cakiness. There’s so much going on in every bite. The dense, dark chocolate brownies are a perfect complement to the sweet-yet-tangy cream cheese. The white chocolate chips and semi-sweet chocolate chips add texture while the Oreos add crunch. They’re perfect for events and parties because you can make them a few days ahead of time. Store them in the fridge and serve them chilled.

YIELD: ONE 8X8 PAN, 12 GENEROUS SQUARES

INGREDIENTS:

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

DIRECTIONS:

Brownies – 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.

For full instructions kindly visit averiecooks.com.