Not for the faint of heart, this trifecta was made with the brownie, cheesecake, and Oreo lovers in mind. The rich brownie batter has a layer of creamy cheesecake mixture, which is then topped with whole Oreos. More thick, chocolaty batter is spread on top and finished off with a cheesecake swirl. Work quickly on this one before the brownie batter sets—it’ll make swirling the cheesecake mixture much easier. Because these are super fudgy brownies, let them cool completely in the pan before trying to cut. Enjoy with a tall glass of cold milk.
2 8-oz. packages cream cheese, at room temperature
4 large eggs plus 4 large egg whites
1¾ cups sugar, divided
3 teaspoons pure vanilla extract, divided
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces chopped semi-sweet chocolate or chips (about 2 cups)
28 Oreo cookies
How to Make It
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick spray. Line the pan with two crisscrossed pieces of parchment paper, leaving an overhang on all sides. Coat the parchment with nonstick spray.
Using a stand or hand mixer, beat cream cheese with egg whites, ¼ cup of the sugar, and 1 tsp. of the vanilla extract on medium-high until smooth, about 1 minute. Set aside.
In a large bowl, whisk together flour, cocoa powder, salt, and baking powder until combined.
Heat butter and chocolate in a medium saucepan over medium-low, stirring often, until melted, 3 to 4 minutes. Remove from heat and stir in remaining 1½ cups sugar and 2 teaspoons vanilla. Add the eggs one at a time, stirring until well combined. Gradually add the flour mixture and mix until just combined. Stir in 2 tablespoons hot water.
Working quickly to prevent brownie batter from setting, transfer two cups batter to prepared pan and spread to the edges with a rubber spatula. Reserve ¾ cup cheesecake mixture; set aside. Spread remaining cheesecake mixture on top of brownie batter. Place Oreos on cheesecake mixture in a single layer, overlapping slightly if needed. Spread remaining brownie batter on top. Working quickly, dollop reserved cheesecake mixture on batter and gently swirl with an offset spatula or back of a spoon.
Bake until center is set and cheesecake swirl is golden, 45 to 50 minutes. Cool completely in pan.
Using the paper overhang, lift the brownies out of the pan and cut into 24 squares. Store in an airtight container at room temperature for up to 5 days.
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