Oreo Cream Cheese Swirl Bars

Tuesday, May 11, 2010

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

Bars and Brownies, Dessert

6 comments »

18 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

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1

FunandFearlessinBeantown — March 30, 2012 at 7:53 am

I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
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2

Elizabeth — March 30, 2012 at 8:27 am

Brown butter makes everything better!
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3

In and Around Town — March 30, 2012 at 8:31 am

I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
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4

Mrs. Williams — March 30, 2012 at 8:35 am

I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
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5

Judy — March 30, 2012 at 9:40 am

I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
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Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
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7

Colleen — March 30, 2012 at 10:52 am

I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
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Carrie's Sweet Life — March 30, 2012 at 8:29 pm

These look awesome, I am still searching for the perfect recipe!
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PB and Peppers — March 31, 2012 at 7:05 am

The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
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Megan — April 1, 2012 at 5:32 pm

These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
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nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
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12

Courtney — April 15, 2012 at 11:14 am

I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
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13

mega — May 16, 2012 at 9:16 am

aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
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14

Kaila — January 4, 2013 at 11:24 pm
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
- beantownbaker — January 5th, 2013 @ 4:31 pm
  
  They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
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Arghavan — February 16, 2015 at 4:17 pm

Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
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Jess — February 19, 2016 at 2:27 pm

Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
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17

Clara Gonzalez — November 22, 2021 at 12:01 pm

These look amazing! I am definitely going to make them!