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 “Chocolate Peanut Butter Cupcakes”

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1

Colleen — July 16, 2009 at 4:22 pm

These look amazing! I love that you added even more peanut butter flavor too!
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2

Amy Kingman — July 16, 2009 at 4:54 pm

Mmmmmm! These look incredible!! AH! My weakness!!!!
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3

Memória — July 16, 2009 at 4:57 pm

Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
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4

Jen — July 16, 2009 at 5:04 pm

You could definitely use any chocolate cupcake recipe that you want!
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5

Stephanie Wagner — July 16, 2009 at 7:30 pm

These look awesome! I bet they’re really rich!
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6

oneordinaryday — July 16, 2009 at 8:05 pm

Holy. Cow.
These look sooo darn good!
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7

Jill — July 17, 2009 at 3:51 am

I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
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8

Kerstin — July 17, 2009 at 3:54 am

Wow, these look beyond incredible! I’m completely impressed 🙂
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9

Jennifer — July 17, 2009 at 10:32 am

peanut butter cups…one of my favorites!! What an awesome cupcake!!!
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10

Laura — July 17, 2009 at 1:50 pm

Oh. My. God. I think my DH is packing his bags to leave me as we speak!

These look soooo good. I bet it’s all you can do to eat one they are so rich!
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11

Erin — July 18, 2009 at 11:28 pm

These look delicious! Chocolate and peanut butter is the most fabulous combination!
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12

Scott W. — July 23, 2009 at 12:35 am

Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
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13

Jen — July 23, 2009 at 12:38 am

haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
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14

Ingrid — July 26, 2009 at 1:13 am

The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid

Btw, your salmon and the “sauce” looked really good too!
~ingrid
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15

Mermaid Sweets — July 27, 2009 at 5:09 am

Thanks so much for the link back, your cuppies look amazing.
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16

comfycook — February 24, 2010 at 2:12 pm

I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
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17

LauraC — May 4, 2010 at 8:13 pm

I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
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18

Jan — February 23, 2012 at 7:29 am

THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

and loved it!