Oreo Cream Cheese Swirl Bars
Oreos make everything more indulgent. Cream cheese has the same affect. Imagine the super-indulgence of adding them BOTH to a brownie recipe. Yea, it’s pretty much like heaven.
I cut these brownies really small because they are so deliciously rich. The layer of cream cheese is awesome smothered between the two layers of Oreo brownies. And I like how they look like Oreos. The dark brownie batter sandwiches the white cream cheese layer just like an Oreo cookie!
I found this brownie batter to be extremely thick. This made it difficult to make swirls with the super creamy cream cheese layer. I think I made it work, but it was difficult. Also, be sure to let these cool completely. And store them in the fridge. They get all gooey and super soft when they come to room temperature. They still taste great, but I prefer the texture when they’re cold straight from the fridge.
Two Years Ago: Baked Eggplant Chips
See all of my Week Of Oreo Recipes here.
Oreo Cream Cheese Swirl Brownies
Yield: 25
Ingredients:
1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 eggs
1 1/3 cups coarsely chopped Oreo cookies
Directions:
Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil; coat foil with cooking spray.
Melt the butter in a small saucepan, over medium heat. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.
In a small mixing bowl, using a mixer on medium speed, beat together cream cheese, confectioners' sugar and vanilla extract, until well combined, about 1 minute.
In a medium sized mixing bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large mixing bowl, whisk together eggs, until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.
Spread half of brownie batter into baking dish, followed by cream cheese layer; dot the top with remaining brownie batter, and spread evenly, as best as you can. Run a knife through batter to make "swirls".
Bake at 350 degrees F, for 23-28 minutes.
Cool on a wire rack to room temperature before slicing. Lift foil out of baking dish, and slice. For easier slicing, try freezing the brownies for 30-60 minutes.
Recipe from Sugar Plum
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.