Monday, July 19, 2010

Oreo Cream Cheese Swirl Brownies

These brownies really need no explanation. But since they are one of my absolute favourite recipes I need to strongly suggest you wipe the drool off your keyboard and run to your kitchen to make them right now! They are seriously so good.


1/2 cup (1 stick) unsalted butter or margarine
3/4 cup white sugar
8 oz. (1 pkg.) cream cheese, softened
3/4 cup icing sugar
2 tsp. vanilla extract
1 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp. salt (scant)
2 large eggs
1 and 1/2 - 2 cups coarsely chopped Oreo cookies


Preheat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil or parchment paper; coat the foil with non-stick cooking spray.

Melt the butter in a small saucepan, over medium heat. Whisk in the sugar and bring to a boil, whisking frequently. Boil for 1 minute, then remove from the heat. Set aside to cool for 5-10 minutes.

Using an electric or stand mixer on medium speed, beat together the cream cheese, icing sugar and vanilla extract, until well combined.

In a separate bowl, whisk together the flour, cocoa powder and salt until combined. In another bowl, whisk together eggs, then slowly whisk in the melted butter-sugar mixture until well combined. Stir in the flour mixture until just combined, then gently fold in the Oreo cookies.

Evenly spread about 3/4 of the brownie batter into the prepared baking dish, followed by cream cheese layer. Dot the top of the cream cheese with the remaining brownie batter, and spread evenly, as best as you can. Run a sharp knife through batter to make "swirls" of chocolate in the cream cheese.

Bake for 25-30 minutes, until the top of the brownies is set. Cool on a wire rack to room temperature before slicing. Lift the brownies out of the baking dish using the foil for handles, and slice into bars. For easier slicing, try refrigerating or freezing the brownies for 30-60 minutes. Store in an airtight container in the refrigerator.

*Recipe from Sugar Plum

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