Oreo Stack Brownies (Cream Cheese Version)
A fudge brownie layered with cheesecake and Oreos and topped with an Oreo frosting.
Servings 16 bars
Cost 5
Ingredients
Filling
- 8 ounces cream cheese, softened ( 230 grams)
- 3 tablespoons sugar (36 grams)
- ½ ounce white chocolate (14 grams)
- 1 tablespoon heavy cream
- ½ teaspoons vanilla extract
- 1 large egg white
- 3 count Regular or Double Stuff Oreos
Brownie Batter
- 8 tablespoons unsalted butter (114 grams)
- 1 cup granulated sugar (200 grams)
- ⅓ cup unsweetened cocoa powder (30 grams)
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
- 2 large cold eggs
- ½ cup all-purpose flour (64 grams) or 2.3 oz weight
- ¼ teaspoon baking powder
Frosting
- 8 tablespoons unsalted butter, softened (or use 4 shortening, 4 butter) (114 grams
- 2 cups sifted confectioners' sugar (200 grams) -- may need a little more or less
- ½ teaspoon vanilla
- 1 tiny pinch salt
- ¼ cup whipping cream (56 grams)
- 5 count Oreos (regular or Double Stuff)
Ganache
- 2 tablespoons heavy cream
- ¼ cup chopped dark chocolate or semisweet chocolate chips (42 grams)
Instructions
- Preheat oven to 350°F. Line an 8-inch square metal pan with nonstick foil.
- In a small mixing bowl, beat the cream cheese and sugar until smooth. Put the white chocolate and cream in a small custard cup and heat for about 10 seconds in the microwave. Stir and repeat until melted. Or you can melt them using a lower power setting. Let cool slightly, then beat the melted white chocolate mixture and vanilla into the cream cheese. beat in the egg white. Break or chop the Oreos and add to cream cheese mixture. Set aside.
- Make the brownie batter. Melt the butter in a 2 or 3 quart nonstick saucepan. Stir in the sugar and the cocoa powder. Reduce heat to low and stir gently for about 30 seconds to warm the sugar. Turn off the heat and let the sugar mixture sit for 5 minutes. Stir in the salt and vanilla. Add the cold eggs, whisking or stirring just until mixed, then mix the flour and baking powder together in a little cup and stir them into the batter. Spread about half the batter evenly over the bottom of the pan.
- Spread the filling over the batter by dropping it on in little dollops and gently spreading. Drop dollops of remaining brownie batter over the filling, spreading gently to cover. It’s okay if you miss a few spots because the top will be covered with frosting.
- Bake for 25 to 30 minutes or until brownies appear set. Let cool completely in the pan. When cool, transfer to the refrigerator to chill.
- Make frosting. Beat the butter until creamy. Gradually add confectioners’ sugar, scraping sides and beating until smooth. Beat in vanilla and salt. Slowly beat in the whipping cream beating and scraping until you have a smooth vanilla frosting. On a cutting board, chop Double Stuff and stir them into the frosting, “stuff” and all.
- Lift the cold brownie from the pan and peel away the foil. Spread frosting on top.
- Make the ganache. In a microwave safe bowl or large Pyrex measuring cup, combine chocolate chips and cream. Microwave at 50% power for 30 seconds. Stir until chocolate is melted and mixture is smooth, then transfer to a heavy duty zipper bag (or a decorating bag). Cut a tiny hole in the corner of the bag and squeeze lines of ganache over the cold bars.
- Break up remaining Double Stuff and press them into the top for garnish. Return to the refrigerator to set the ganache. Store in the refrigerator.
Notes
Cook time is not really 200 minutes, but I included chill time.