Oreo Cream Cheese Brownies

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If you need a superstar brownie to impress a crowd, this is the recipe to do it.
The cream cheese is a bit squishy and isn’t dense like cheesecake. The softer, more squishy texture is a great contrast to the dense, fudgy brownies and crunchy Oreos.
I prefer to serve brownies this rich slightly chilled and store them in the fridge. Plus with the cream cheese, it’s a safer bet.
The bonus is that they’ll last a long time in the fridge which is great if you need a make-ahead dessert.
But they didn’t last long here. Must have been all that late night row straightening.

INGREDIENTS:
Brownies

• 1/2 cup unsalted butter (1 stick)
• 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
• 2 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
• 1 teaspoon instant espresso granules, optional but recommended
• pinch salt, optional and to taste
• 3/4 cup all-purpose flour
• 15 Oreo Cookies, diced into 1/2-inch pieces, divided (I dice each Oreo into 4 to 6 pieces)
• 
  
• Cream Cheese Filling
• 8 ounces brick-style cream cheese, softened (lite is okay)
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
2. Brownies – In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), optional salt, and whisk vigorously to combine.
4. Add the flour, most of the diced Oreos, reserving a small handful to be sprinkled on top, and stir until smooth and combined without overmixing.
5. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside while you make the Cream Cheese Filling.
6. ......................

for full instruction please see : www.averiecooks.com

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