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
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.) Bake 20-25 minutes, or until set. Let cool completely before slicing and serving.
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