Cookies & Cream Brownies
These Cookies & Cream Brownies take classic brownies to the next level! With a rich, fudgy base, a creamy cheesecake layer, and a crunchy Oreo center, this indulgent treat is perfect for any dessert lover. Ideal for holidays, parties, or when you're craving something extra special
Ingredients
- 1 box Ghirardelli brownie mix
- 2 large eggs divided, room temperature
- ⅓ cup vegetable oil
- ¼ cup strongly brewed coffee
- 1 brick 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 16 Oreos original or Double Stuf
Instructions
- Preheat the oven & prepare the pan:
- Preheat oven to 325°F (163°C).
- Spray an 8-inch square baking pan with nonstick spray and line with parchment paper, leaving an overhang for easy removal.
- Prepare the brownie batter:
- In a medium bowl, mix the brownie mix, 1 egg, vegetable oil, and coffee until combined.
- Prepare the cream cheese layer:
- In a stand mixer or using a hand mixer, beat the cream cheese and granulated sugar until smooth.
- Add the remaining egg and mix until just combined.
- Assemble the brownies:
- Pour half of the brownie batter into the prepared pan (err on the side of using less for the base).
- Spoon dollops of the cream cheese mixture evenly over the brownie base and spread gently.
- Place the Oreos in a single even layer on top of the cream cheese.
- Spoon the remaining brownie batter over the Oreos, spreading gently to coat.
- Bake:
- Bake for 45-50 minutes, until set.
- Let cool at least 4 hours at room temperature before slicing and serving.
Notes
- Make-Ahead Tip: These brownies taste even better the next day! Store in an airtight container for up to 3 days.
- Storage: Refrigerate for up to 5 days, or freeze for up to 3 months.