Decadent Oreo Cheesecake Brownies: The Ultimate Fudgy Dessert Recipe
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Prepare for an extraordinary treat that will delight any dessert enthusiast: these incredibly fudgy and undeniably delicious Oreo Cheesecake Brownies. This recipe brings together the rich, deep flavors of chocolate brownies with the creamy tang of cheesecake, all generously studded and topped with America’s favorite cookie, Oreos. Each bite offers a harmonious blend of textures and tastes, from the melt-in-your-mouth fudgy brownie base to the smooth, luxurious cheesecake swirl, crowned with irresistible crunchy Oreo pieces and a signature crackly top.
Whether you’re an avid Oreo fan, a devoted brownie connoisseur, or simply in search of a show-stopping dessert that’s surprisingly easy to make, these cheesecake brownies are guaranteed to become a new favorite. They’re perfect for potlucks, parties, or simply satisfying a serious chocolate craving at home. With a simple, straightforward process that doesn’t require any special equipment beyond basic kitchen tools, you can achieve bakery-quality results right in your own kitchen.
This recipe for fudgy Oreo cheesecake brownies isn’t just easy; it’s a testament to how simple ingredients can create an unbelievably decadent dessert. The brownie batter is infused with crushed Oreo cookies, providing bursts of chocolatey goodness throughout, while a creamy cheesecake layer is swirled in, offering a delightful contrast. The top is adorned with even more Oreo chunks, ensuring every piece is packed with flavor. The resulting brownies are moist, rich, and so profoundly satisfying, it’s a challenge not to indulge in the entire pan! They strike the perfect balance between intense chocolate and bright, creamy cheesecake, making them a truly unique and highly addictive dessert.
For those who love exploring different brownie creations, don’t forget to check out some other fantastic recipes like Dairy Free Brownies for a lighter option, Espresso Brownies for a coffee-infused kick, and Small Batch Brownies when you need just a little something sweet. But first, let’s dive into the magic of these Oreo Cheesecake Brownies!
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WHY THIS RECIPE WORKS
- Double the Oreo Fun: This recipe is a dream come true for Oreo lovers! Not only is the rich, fudgy brownie batter packed with generous amounts of crushed Oreo cookies, but the top layer is also adorned with extra Oreo chunks. This ensures a delightful crunch and iconic flavor in every single bite, creating a multi-layered Oreo experience that truly stands out.
- Irresistibly Fudgy Texture with a Crinkly Top: Achieving that perfect fudgy brownie texture is an art, and this recipe masters it. By melting butter and dark chocolate together and carefully whisking the eggs with the sugar, we create a brownie that is dense, moist, and wonderfully chewy. The diligent whisking also contributes to the coveted shiny, crinkly top that all great brownies possess, promising a satisfying contrast to the soft interior.
- Surprisingly Easy & Crowd-Pleasing: Despite their impressive appearance and complex flavor profile, these Oreo cheesecake brownies are incredibly simple to prepare. You don’t need any special equipment like an electric mixer; just a couple of bowls, a whisk, and a spatula are all it takes. The straightforward steps make this a fantastic recipe for bakers of all skill levels, and the universal appeal of Oreos, chocolate, and cheesecake guarantees it will be a smash hit at any gathering. It’s an easy dessert that always delivers maximum impact.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BROWNIES
Understanding the role of each ingredient is key to baking success. Here are some detailed notes on the key components of this irresistible recipe. For a complete list of measurements and specific instructions, please refer to the comprehensive recipe card located at the bottom of this post.
- Oreo Cookies: These are the star of our show! We use them in two ways: crushed and mixed into the brownie batter for a delightful textural element throughout, and broken into larger pieces to sprinkle on top of the cheesecake layer, adding an extra crunch and visual appeal. For the best result, use classic original Oreos, but feel free to experiment with different flavors if you’re feeling adventurous.
- Unsalted Butter: Melting the butter with the chocolate forms the rich, fudgy base of our brownies. Using unsalted butter allows you to control the total salt content in the recipe. Good quality butter significantly enhances the overall flavor and richness of your brownies.
- Large Eggs: It is crucial that your eggs are at room temperature. Room temperature eggs emulsify much better with the other ingredients, creating a smoother, more cohesive batter. This leads to a more uniform and tender crumb in your brownies. Take them out of the fridge 1-2 hours before you plan to start baking.
- Semi-Sweet Dark Chocolate Chips: The type of chocolate you use will greatly influence the flavor of your brownies. I recommend using a semi-sweet dark chocolate, ideally around 54.5% cocoa solids. This provides a deep chocolate flavor without being overly bitter, balancing perfectly with the sweetness of the Oreos and cheesecake. High-quality chocolate chips or a chopped baking bar will yield the best results.
- Cornstarch: This secret ingredient plays a vital role in achieving that sought-after fudgy texture. Cornstarch helps to break down the gluten development in the all-purpose flour, preventing your brownies from becoming cakey and instead promoting a soft, incredibly moist, and dense chewiness.
- Dutch-Processed Unsweetened Cocoa Powder: For the most intense chocolate flavor and a beautiful dark color, Dutch-processed cocoa powder is highly recommended. Unlike natural cocoa powder, Dutch-processed cocoa has been treated with an alkali to reduce its acidity, resulting in a smoother, less bitter taste. My personal favorite for an exceptional flavor is Valrhona, but any good quality Dutch-processed cocoa will elevate your brownies.
- Cream Cheese: For the cheesecake swirl, always opt for full-fat cream cheese. It provides the necessary richness and creamy texture. Ensure it is softened to room temperature, just like the eggs. This prevents lumps in your cheesecake batter and ensures a silky-smooth swirl.
- Granulated Sugar & Brown Sugar: A combination of both sugars contributes to the brownies’ incredible texture and flavor. Granulated sugar helps with structure and sweetness, while brown sugar adds moisture, chewiness, and a subtle caramel note, enhancing the overall depth of flavor.
- All-Purpose Flour: Use standard all-purpose flour. The key is to avoid overmixing once the flour is added, as this can develop too much gluten, leading to tough rather than fudgy brownies.
- Vanilla Extract: A good quality vanilla extract enhances all the chocolate and cheesecake flavors, adding warmth and depth to the dessert.
- Salt: A pinch of salt is essential for balancing the sweetness and intensifying the chocolate flavor, making every bite more profound and satisfying.
STEP-BY-STEP INSTRUCTIONS FOR OREO CHEESECAKE BROWNIES
Creating these incredible Oreo cheesecake brownies is simpler than you might think! This recipe is designed to be hassle-free, requiring no electric mixer – just a couple of bowls, a whisk, and a spatula. Follow these steps for a perfectly fudgy, flavorful dessert. The full detailed recipe is provided in the recipe card below.
Before you begin, preheat your oven to 160ºC / 320ºF (conventional oven setting). Prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, ensuring the paper hangs over the sides for easy removal later. This step is crucial for preventing sticking and making sure your brownies come out perfectly.
STEP 1: Prepare the Cheesecake Filling. In a large bowl, combine the softened cream cheese, granulated sugar, and cornstarch. Whisk these ingredients together thoroughly until the mixture is completely smooth and free of any lumps. Next, add the large egg and vanilla extract. Continue to whisk until everything is well combined and the batter is silky smooth. Set this creamy cheesecake filling aside while you prepare the brownie batter. Ensuring your cream cheese is at room temperature here is key for a lump-free, smooth filling.
STEP 2: Begin the Brownie Batter. In a microwave-safe bowl or over a double boiler, melt the butter and dark chocolate chips together. Stir until completely smooth and homogeneous. In a separate, larger bowl, combine the brown sugar and granulated sugar. Pour the warm melted butter and chocolate mixture over the sugars. Using a hand whisk, vigorously whisk these together until well combined and glossy. This initial whisking helps create a rich, uniform base for your brownies.
STEP 3: Develop the Crinkly Top. Add the eggs one at a time to the chocolate-sugar mixture, mixing well after each addition until fully incorporated. Once both eggs are in, continue to whisk the batter vigorously for a good 1-2 minutes. This crucial step is what introduces air into the batter, helping to create that signature shiny, crinkly top on your brownies. You’ll notice the mixture becoming lighter in color and slightly thicker, forming a smooth, emulsified batter.
STEP 4: Incorporate Dry Ingredients and Oreos. Stir in the vanilla extract until fully combined. Sift the all-purpose flour, cocoa powder, and salt directly into the wet brownie batter. Gently whisk these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough brownies. Once the batter is mostly smooth with no visible streaks of flour, crush 7 Oreo cookies into varying size pieces (some fine crumbs, some larger chunks). Add these crushed Oreos to the brownie batter and gently fold them in with a spatula, distributing them evenly without overworking the batter.
STEP 5: Assemble the Layers and Swirl. Pour about three-quarters (¾) of the brownie batter into your prepared baking pan and spread it evenly with a spatula. This forms the base layer. Next, carefully pour the prepared cheesecake batter over the brownie layer, gently spreading it out to create an even, smooth layer. Then, dollop the remaining one-quarter (¼) of the brownie batter over the cheesecake layer. Using a toothpick or a thin knife, gently swirl the two batters together to create beautiful marbled patterns. Finally, break 5 more Oreo cookies into small and medium pieces and sprinkle them generously over the top of the swirled batter. These will become wonderfully crunchy and visible after baking.
STEP 6: Bake and Cool. Transfer the pan to your preheated oven and bake for approximately 50-55 minutes. The brownies are done when a toothpick inserted into a brownie-only section comes out with moist crumbs attached, but not wet batter. Avoid inserting the toothpick into the cheesecake layer, as it will always appear wetter. Once baked, remove the pan from the oven and let it cool on a wire rack for at least 30 minutes at room temperature. For the ultimate fudgy texture and clean slices, it is essential to then place the brownies in the refrigerator for at least 1 hour, or preferably longer. Once chilled, they are ready to be sliced and served, revealing those beautiful layers and swirls.
EXPERT BAKING TIPS FOR FLAWLESS OREO CHEESECAKE BROWNIES
- Precision with a Kitchen Scale: For consistent and professional baking results, a digital kitchen scale is your best friend. My recipes, and indeed most professional recipes, are developed using gram measurements because it’s the most precise way to measure ingredients. Volume measurements (cups) can vary greatly, leading to inconsistencies in your final product. Investing in a good kitchen scale will dramatically improve your baking accuracy.
- Avoid Overmixing the Batter: Once you add the dry ingredients (flour, cocoa powder, salt) to the wet mixture, it’s crucial to mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies rather than the desired fudgy texture. I always recommend using a spatula for the final gentle folds, especially after adding the crushed Oreos, to ensure everything is just incorporated without overworking the batter. Scrape the bottom and sides of the bowl to ensure no dry pockets remain.
- Choosing the Right Baking Pan: The type of baking pan you use can impact your brownies. For the best outcome, an aluminum baking pan (light in color) is preferred. Aluminum pans attract less heat than dark-colored pans, promoting more gentle and even baking. This results in a softer, moister brownie with a beautiful crumb. Always grease your pan and line it with parchment paper for easy removal. If you only have a dark-colored pan, reduce your oven temperature by 25°F (about 15°C) and keep a close eye on your baking time to prevent overbrowning and a potentially drier texture.
- Room Temperature Ingredients for Cheesecake: For the cheesecake layer, ensure your cream cheese and egg are at room temperature. This is vital for a smooth, lump-free cheesecake batter that blends seamlessly with the brownie. Cold cream cheese will result in a clumpy texture that’s difficult to smooth out.
- The Toothpick Test: When checking for doneness, insert a toothpick into a brownie-only section (not the cheesecake part). If it comes out with moist crumbs, your brownies are perfect. If it’s still wet with batter, give them a few more minutes. If it comes out completely clean, they might be slightly overbaked, though still delicious.
- Patient Cooling is Essential: Do not skip the cooling and chilling steps! Allowing the brownies to cool completely on a wire rack at room temperature first, then chilling them in the refrigerator, is paramount. This process allows the brownies to set, firm up, and become incredibly fudgy. Attempting to slice warm brownies will result in a messy, crumbly experience. Chilling also intensifies the flavors and makes for cleaner cuts.
FREQUENTLY ASKED QUESTIONS ABOUT OREO CHEESECAKE BROWNIES
To check for doneness, use the classic toothpick test. Insert a clean toothpick into a section of the brownie, avoiding the creamy cheesecake swirl. If the toothpick comes out with wet batter, the brownies need another 5-10 minutes in the oven. If it comes out with moist crumbs clinging to it, they are perfectly baked and fudgy. If it comes out completely clean, they might be slightly overbaked, so keep a close eye on them during the final minutes of baking.
This is largely a matter of personal preference, but I personally love eating these brownies cold. Chilling them significantly tightens up the texture of both the brownie and cheesecake layers, making them extra fudgy and incredibly dense. The flavors also seem to meld and intensify when cold. However, they are also delicious at room temperature, offering a slightly softer, more yielding texture. For best results, I recommend chilling them first and then allowing them to come to room temperature for about 15-20 minutes before serving, if you prefer them less firm.
Absolutely, making these brownies a day in advance is highly recommended! As mentioned, these brownies benefit immensely from chilling. By storing them in the fridge overnight, uncut and covered, the flavors have ample time to develop and meld together, and the texture becomes even richer and fudgier. This makes them an ideal make-ahead dessert for parties or special occasions, allowing you to focus on other preparations closer to serving time. Simply remove them from the fridge, slice, and serve when ready.
While this recipe specifically calls for classic original Oreo cookies, you can definitely experiment with other flavors! Golden Oreos would offer a vanilla twist, or you could try seasonal flavors like mint or peanut butter Oreos for a unique twist. The key is to ensure the cookies are crushed for the batter and broken into larger pieces for the topping to maintain the desired texture and visual appeal. Just keep in mind that flavored Oreos will alter the overall taste profile of the brownies.
Achieving a beautiful swirl is easier than it looks! After spreading the main brownie layer and then the cheesecake layer, dollop the remaining brownie batter in small spoonfuls over the cheesecake. Then, using a toothpick, skewer, or the tip of a knife, gently drag it through the batters in S-shapes or figure-eights, making sure not to overmix them. The goal is to marble the two batters together, not fully combine them. Less is often more when it comes to swirling for a distinct pattern.
STORAGE INSTRUCTIONS FOR OREO CHEESECAKE BROWNIES
To maintain the ultimate freshness and fudgy texture of your Oreo cheesecake brownies, proper storage is key. Once completely cooled, store these delectable treats in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 5 days. I personally adore a cold brownie; the chilling process not only extends their shelf life but also significantly enhances their texture, making them incredibly dense and extra fudgy. The flavors also have more time to meld and deepen, resulting in an even more satisfying treat. For this reason, these brownies are an excellent make-ahead dessert. You can bake them a day or two before serving and store them uncut in the refrigerator overnight. When you’re ready to serve, simply remove, slice into desired portions, and enjoy!
Other Decadent Brownie Recipes to Indulge In
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
We hope you adore these incredibly fudgy Oreo Cheesecake Brownies as much as we do! If you tried this recipe and loved it, please make sure to leave a STAR REVIEW below. Your feedback helps other bakers discover and enjoy this delicious dessert. Don’t forget to tag me on Instagram @juliemarieeats with your beautiful creations. For more baking inspiration and delightful recipes, make sure to follow me on Pinterest!
Oreo Cheesecake Brownies
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Equipment
- 20×20 cm (8×8 inch) baking pan
- Parchment Paper
Ingredients
CHEESECAKE FILLING
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g cream cheese full fat, room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
BROWNIE
- 125 g unsalted butter
- 125 g dark chocolate chips semi-sweet, ~54% cocoa
- 125 g brown sugar
- 100 g granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon Dutch-processed cocoa powder
- ¼ teaspoon salt
- 7 Oreo cookies crushed into different size pieces
- 5 Oreo cookies broken into small and medium pieces, for topping
Instructions
PREP & CHEESECAKE FILLING
- Preheat the oven to 160ºC / 320ºF (conventional oven). Line a 20×20 cm (8×8 in) square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
- In a bowl, combine the cornstarch and granulated sugar, mixing them together well. This helps prevent the cornstarch from clumping when added to the cream cheese.50 g granulated sugar, 1 teaspoon cornstarch
- Add the softened full-fat cream cheese to the sugar and cornstarch mixture in a medium bowl. Using a hand whisk, whisk thoroughly until the mixture is completely smooth and creamy, with no lumps remaining.200 g cream cheese
- Incorporate the room temperature large egg and vanilla extract into the cream cheese mixture. Whisk until smooth and fully combined. Set this cheesecake batter aside while you prepare the brownie batter.1 large egg, 1 teaspoon vanilla extract
BROWNIE BATTER & ASSEMBLY
- Melt the unsalted butter and dark chocolate chips together. You can do this gently over a double boiler or in the microwave in 30-second intervals, stirring until completely smooth and melted.125 g unsalted butter, 125 g dark chocolate chips
- In a large bowl, combine the brown sugar and granulated sugar. Pour the melted butter and chocolate mixture over the sugars and, using a hand whisk, vigorously whisk them together until well combined, glossy, and smooth.125 g brown sugar, 100 g granulated sugar
- Add the two large eggs one at a time, mixing well after each addition until incorporated. After the last egg is added, continue whisking the batter vigorously for 1-2 minutes. This crucial step helps create the desired shiny, crinkly top on your brownies by incorporating air into the batter. The batter will lighten slightly and become smooth and cohesive.2 large eggs
- Now, add the vanilla extract to the brownie batter and whisk it in until just combined.2 teaspoon vanilla extract
- Sift the all-purpose flour, Dutch-processed cocoa powder, and salt into the wet brownie batter. Gently whisk these dry ingredients into the wet mixture using a hand whisk or spatula until just combined and no streaks of flour remain. Be careful not to overmix to maintain a fudgy texture.150 g all-purpose flour, 2 tablespoon Dutch-processed cocoa powder, ¼ teaspoon salt
- Take 7 Oreo cookies and crush them into varying size pieces (some fine crumbs, some larger chunks). Add these crushed Oreos to the brownie batter and gently fold them in with a spatula, distributing them evenly.7 Oreo cookies
- Pour approximately three-quarters (¾) of the brownie batter into the prepared baking pan and spread it evenly with a spatula to form the base layer. Carefully pour the cheesecake batter over this brownie layer and smooth it out into an even layer. Then, dollop the remaining one-quarter (¼) of the brownie batter over the cheesecake layer. Using a toothpick or a thin knife, gently swirl the two batters together to create beautiful marbled patterns. Finally, break 5 more Oreo cookies into small and medium pieces and sprinkle them generously over the top of the swirled batter.5 Oreo cookies
- Bake for about 50-55 minutes, or until a toothpick inserted into a brownie portion (not cheesecake) comes out with moist crumbs. Once baked, remove the pan from the oven and let it cool completely on a wire rack for at least 30 minutes. For the ultimate fudgy texture and clean slices, transfer the cooled brownies to the refrigerator and chill for at least 1 hour, or preferably longer (overnight is best). Slice and serve when ready to enjoy!