Cookies and Cream Brownies
Makes a 8x8 pan
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 pieces oreo cookies (cut into smaller pieces)
- 3/4 cup all purpose flour
- 2/3 cup sugar
- 170 g dark chocolate (60/70% couverture)
- 1/2 cup butter (softened)
- 2 large eggs
- pinch of salt
- 1 tbsp vanilla extract
- 1 tsp instant expresso powder
- 1 block 8oz cream cheese (room temp)
- 1/3 cup sugar
- 1/2 tsp vanilla extract
Instructions
- 1
Preheat oven to 175C.
- 2
Line pan with aluminium foil and lightly grease pan.
- 3
On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.
- 4
Allow to cool for 5-10 minute.
- 5
In a clean mixing bowl, melt cream cheese and sugar over a bain marie.
- 6
Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.
- 7
Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined
- 8
Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!
- 9
Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.
- 10
Next, slowly pour in the cream cheese mixture and even out the top as much as you can.
- 11
Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.
- 12
Bake for 30-35 minutes until top of the brownie is set.
- 13
Allow to cool completely in pan.