These bars are the the best of both worlds – a rich fudgy brownies topped with a creamy cheesecake layer. Add in crushed Oreo cookies and chocolate chips and you have this decadent dessert.
Last week, was a bit stressful for me and I find that baking helps me relax. I’m in the crunch of the last few days before the election and see if I am voted in to represent my fellow residents as a school board director. It’s been a crazy ride, but I feel that I have a really good chance of being elected.
But back to these dessert bars … If you love chocolate, cheesecake and oreo cookies, you must give them a try! My kids thought they were amazing and they’re enjoyed all the perks of me being stressed out.
Brownie Layer:
1/2 cup unsalted butter
8 oz semi-sweet mini chocolate chips
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 eggs
1 1/2 tsp vanilla extract
1/2 cup flour
1/4 cup unsweetened cocoa powder
12 Oreo cookies
Cheesecake Layer:
12 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
2 oz semi-sweet mini chocolate chips
4 – 6 Oreo cookies, chopped
Line a 9×9 baking pan with parchment paper and set aside. Preheat your oven to 325 degrees.
Start by making the brownie layer. In a large bowl, add in the butter and chocolate chips. Heat in the microwave in 30 second intervals and melt until smooth and creamy. Add in both the white and brown sugars. Mix until combined. Next add in the eggs and vanilla extract and stir. Add in the flour and cocoa and mix until just combined. Pour the batter into the prepared pan and then top with the crushed Oreo cookies.
Next make the cheesecake layer by mixing together the cream cheese and sugar with a handheld mixer for 2 minutes. Add in the egg and vanilla extract and mix until smooth and creamy. Fold in the remaining chocolate chips and dollop the mixture in the pan. Carefully spread the cheesecake layer over the brownies, leaving approximately 1/2 inch of the brownie around the edges uncovered. Sprinkle the remaining chopped Oreos over the top.
Bake for 35 to 40 minutes or until the cheesecake layer is set. Place on a cooling rack for 30 minutes. Transfer to the refrigerator for at least 3 hours. Remove from the pan and cut into squares.
Source: Becky’s Baking Delight
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