Oh. My. God. These were absolutely one of the most divine treats that I’ve ever had! I made them for the first time a few months ago and they’ve since become a favorite in my house. It’s hard to decide which part of this decadent treat is best, the chewy ooey gooey brownie layer, the creamy cheesecake layer, or the crushed up Oreos on the top. Individually they are all delicious but when combined together in one bite, it’s out of this world!
I just happened to put on the “Today Show” one morning, which I usually don’t get to do anymore thanks to my TV hogging children, and I discovered this insanely awesome recipe. Elise Strachan of “My Cupcake Addiction” fame was on doing a cooking segment for summer treats and she made these Oreo Cheesecake Brownie Bars that the Today Show crew went nuts over. Not even kidding, I made these the next day and they were every bit as awesome as she promised they would be! I did not deviate from the original recipe at all, I followed her instructions to the letter and they turned out absolutely perfect. Bring a batch of these to your next get together and you will be a rock star!
For the brownie batter
- 13 tablespoons (185 g or 6½ ounces) unsalted butter, cubed
- 7 ounces (200 g) good quality dark chocolate, chopped
- 3 large eggs
- 1 1/3 cups (270 g or 9½ ounces) granulated sugar
- 2/3 cup (90 g or 3.2 ounces) all-purpose flour
- 1/3 cup (40 g or 1½ ounces) unsweetened cocoa powder
- Nonstick cooking spray
For the cheesecake batter
- 16 ounces (2 bricks) cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
For the topping
- 48 Oreo cookies, broken into chunks
- 1 package mini Oreo cookies
Preheat the oven to 320°F.
Make the brownie batter: In a saucepan over medium heat, add the butter and bring to a gentle boil. Turn the heat OFF and then add the dark chocolate, stirring intermittently until the chocolate has melted. Remove the pan from the heat and allow it to cool slightly.
In a large bowl, add the eggs and sugar and beat with an electric mixer until they have almost doubled in size and are super light and fluffy, at least 7 minutes.
Pour the chocolate mixture into the egg mixture and gently fold the two together using big round figure-8 movements. Stop mixing as soon as you no longer see white streaks through the chocolate batter.
In another bowl, sift the flour and cocoa powder together. Sift the cocoa flour mix directly over the top of the chocolate mixture so it falls evenly. Fold together, again using big round figure-8 movements.
Spray a 9-inch x 13-inch pan with the cooking spray and line the base with parchment paper. Pour half of the brownie mixture into the prepared pan and par-bake* for 15 minutes.
Meanwhile, make the cheesecake batter: In a large mixing bowl, add the cream cheese, sugar and cornstarch and beat with an electric mixer on medium speed until creamy.
Add the eggs, one at a time, beating in between each addition.
Stir in the cream, vanilla and 1½ cups of the crushed Oreo cookies.
Remove the partially cooked brownie from the oven. Pour the cheesecake mixture over the par-cooked brownie and bake for 20 minutes.
Remove the tray from the oven and gently spread the remaining brownie batter over the cheesecake layer. Cover the brownie with chunks of crushed Oreo, adding some whole and halved mini Oreos throughout before returning to the oven for a further 20 minutes. The top should start to look a little flaky and the middle should spring back lightly when touched.
Cool completely in the pan (or preferably, chill overnight) before cutting into bars. Store the cut bars in the fridge, sealed tightly.
*Par-bake means to partially bake