• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 16

Cookies and Cream Cheesecake Brownies

  • Recipe Submitted by on

 Ingredients List

  • Brownie batter
  • 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
  • 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
  • 100 grams (1/2 cup) caster sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams (2/3 cup) plain flour
  • Cookies and cream cheesecake
  • 200 grams (1 cup) cream cheese, room temperature
  • 50 grams (1/4 cup) caster sugar
  • 1 large egg
  • 6 (1/2 cup) Oreos, crushed


Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
Preheat the oven to 160 C (320 F). Next, add the sugars and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Pour the brownie batter into the prepared tin.
To make the cheesecake mixture, beat the cream cheese until soft and smooth. Add the sugar and beat until combined. Then add the egg and beat, scrapping down the sides, until the mixture is smooth. Add in the crushed Oreos and stir through. Dollop the cheesecake mixture on top of the brownie, then use a butter knife to swirl the cheesecake mixture.
Bake the brownie for about 40 minutes or until cooked through. A skewer inserted in the middle should come out clean. Leave to cool completely.

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