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Cookies and Cream Brownies

Makes a 8x8 pan



  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 175C.
  • Line pan with aluminium foil and lightly grease pan.
  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.
  • Allow to cool for 5-10 minute.
  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.
  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.
  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined
  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!
  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.
  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.
  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.
  • Bake for 30-35 minutes until top of the brownie is set.
  • Allow to cool completely in pan.


Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don't want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!
Adapted from averiecooks