I just can't seem to get enough Oreos. That's probably the reason why I need to go to the gym every morning. I got this recipe from annies-eats.com and then as if there were not enough Oreos in the recipe I sprinkled more Oreos over the cream cheese mixture on top. Perfect! I made these for our Mother's Day Brunch.
8 tbsp unsalted butter
3/4 cup sugar
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp salt
2 large eggs
1/4 cup milk
1-1/2 cups coarsely chopped Oreo cookies
8 oz. cream cheese at room temperature
1/2 cup confectioners sugar
1-1/2 tsp vanilla extract
Preheat oven to 350 degrees. Line an 8" x 8" baking pan with aluminum foil and spray lightly with cooking spray.
In a small saucepan over medium heat, combine the butter and sugar. Bring to a boil whisking frequently. Boil for 1 minute then remove from heat and seat aside to cool slightly. In a medium mixing bowl combine the flour, cocoa powder and salt. Whisk together to combine. Add the eggs to the pan with the butter-sugar mixture and mix until blended. Mix in milk. Transfer the wet ingredients to the bowl with the dry and mix until incorporated.
Crush the Oreos and fold into the batter. Spread the batter into the prepared pan. To make the cream cheese mixture combine the cream cheese, confectioners sugar and the vanilla extract in the bowl of an electric mixer. Beat on medium high speed until well blended and smooth. Drop the cream cheese mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie mixture, creating a marble effect. Sprinkle more crushed oreos over top if desired.
Don't think your eyes are bad. This picture is blurry. Bake for 22-24 minutes. Transfer pan to rack and let cool completely before slicing and serving. If you refrigerate them for a few minutes they are easier to cut.
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