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Oreo Cheesecake Brownies

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These Oreo cheesecake brownies combine ultra-fudgy chocolate brownies, creamy cheesecake swirls, and crunchy Oreo cookie pieces for the ultimate decadent dessert. Perfect for parties, celebrations, or whenever you need a chocolatey pick-me-up.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2/3 cup (80g) all-purpose flour (or gluten-free 1:1 blend)
  • 2/3 cup (60g) unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (90g) semisweet chocolate chips or chopped chocolate (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 12–15 classic Oreo cookies, roughly chopped (plus a few extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides if desired.
  2. In a large bowl, whisk together melted butter and 1 cup sugar until glossy. Add eggs one at a time, whisking well after each. Stir in 1 tsp vanilla extract and 1/4 tsp salt.
  3. Add flour and cocoa powder. Whisk until just combined—do not overmix. Fold in chocolate chips if using. Batter will be thick.
  4. Gently fold in about half of the chopped Oreos. Reserve the rest for topping.
  5. In a medium bowl, beat softened cream cheese with 1/4 cup sugar until creamy and smooth (about 1-2 minutes). Add egg yolk and 1/2 tsp vanilla, beating until fully combined and lump-free.
  6. Spread about 3/4 of the brownie batter into the prepared pan. Dollop spoonfuls of the cheesecake mixture on top, then drop the remaining brownie batter in between.
  7. Using a butter knife or skewer, gently swirl the layers together for a marbled effect. Do not overmix.
  8. Scatter remaining chopped Oreos over the top, pressing in lightly.
  9. Bake for 35-40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs (not wet batter).
  10. Cool brownies in the pan for at least 30 minutes, then lift out using parchment. For clean slices, chill in the fridge for an hour before cutting.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter or over-swirl the layers for a distinct marbled look. Chill brownies before slicing for clean edges. To make gluten-free, use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. Brownies can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

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