The Baker Upstairs: cookies and cream cheesecake brownies

5.29.2014

cookies and cream cheesecake brownies

Yum

If you are looking for a totally decadent dessert, look no further! These brownies are pretty much just loaded with yumminess. A rich, moist, brownie with a delicious creamy cheesecake layer, and crushed cookies throughout. I made them a few days ago to share with some of our new neighbors, and… um… unfortunately there were none left to share with them. They were just too good to share! (And since I know some of my neighbors read here, don't worry… I'll make them something else that's awesome.) Geoff particularly loved these because they combined so many of his favorite things in the same dessert. Yum!

You could make these with Oreos (or store brand sandwich cookies, I guess…) but I happen to really love Joe Joe's from Trader Joe's, so I used those. I'm sure either would be delicious, but those vanilla bean specks in the Joe Joe filling just get me every time. These brownies are so good!

Cookies and Cream Cheesecake Brownies
adapted from Cannella Vita

for the cheesecake filling:
8 ounces cream cheese, softened
3/4 cup powdered sugar
2 teaspoons vanilla

for the brownie batter:
1/2 cup butter
3/4 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/3 cup coarsely chopped chocolate sandwich cookies, divided

Preheat the oven to 350. Prepare an 8 x 8 baking dish by lining with parchment or foil. In a medium bowl or the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and vanilla, and set aside. In a medium saucepan, melt the butter and sugar. Remove from heat and stir in the flour, cocoa powder, and salt. Add the eggs one at a time and mix until blended. Fold in 1 cup of the chopped cookies. Spread half of the brownie batter in the pan. Spread the cheesecake mixture over the top of the batter. Press the remaining brownie batter into a thin layer on top of the cheesecake mixture. (I found the easiest way to do this was to press it between two layers of plastic wrap.) Sprinkle the remaining chopped cookies over the top, and bake 20-25 minutes, or until set. Let cool completely before slicing and serving.

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5 comments :

  1. these look delicious!!

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  2. Could you clarify "...press it between two layers of plastic wrap..." What is it that you are pressing between the plastic wrap? Are you using the wrap to just press it down into the previous layer?

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    Replies
    1. Lay down a piece of plastic wrap, then scoop the brownie dough onto it. Place another piece of plastic wrap over the top, then pat it out into an even layer that's the same size as the baking dish. Remove the top layer of plastic wrap, and carefully turn the brownie dough over on top of the baking dish. Remove the other layer of plastic wrap. If you have a different way you would like to do it, that's totally fine, but I found it pretty difficult to spread the thicker brownie dough over the more liquid cheesecake layer.

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  3. Do you top the cooked brownies with the rest of the crushed cookies right when they come out or after they cool?

    ReplyDelete
    Replies
    1. Sorry for the confusion! They are sprinkled on the very top before baking. I have updated the recipe above.

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