Description
Deliciously rich brownies swirled with cream cheese and topped with chocolate chips and Oreo chunks.
Ingredients
Scale
- 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)
- 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
- 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, 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.
- To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
- Add the white chocolate chips and stir to combine.
- Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges. Take your time and evenly smooth the dollops together to form a solid layer.
- Evenly sprinkle the Oreos, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done.
- Allow brownies to cool uncovered on a wire rack for about 2 hours.
- Cover with foil and refrigerate for at least 3 to 4 hours (I prefer overnight) before slicing and serving.
Notes
- Brownies will keep airtight in the fridge for up to 1 week.
- They’re best served chilled.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg