Cookies and Cream Cheesecake Brownies
Yields: 16 to 20 brownies
 
Ingredients
Cheesecake Layer:
  • 1 package (8 ounces) cream cheese, softened (I used ⅓ less fat)
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
Brownie Layer:
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 chocolate sandwich cookies, crushed
  • 8 chocolate sandwich cookies, cut into quarters
Instructions
  1. Preheat oven to 350°F. Spray a 9-inch square baking pan with baking spray and set aside.
  2. Prepare Cheesecake Layer:In a small bowl add cream cheese, sugar, egg and vanilla. Beat on medium-high until smooth and combined. Set aside.
  3. Prepare Brownie Layer: In a small bowl, whisk flour and baking powder.
  4. In a large bowl, combine butter, sugars and cocoa powder. Beat in eggs and vanilla until combined.
  5. Fold in flour mixture and crushed cookies until combined. Pour into prepared baking dish. Spoon dollops of cream cheese mixture over brownie layer. Sprinkle with remaining coarsely chopped cookies.
  6. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. Cut into squares.
Notes
This pairs well with Gallo Family Vineyards Riesling wine.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/08/23/oreo-cookies-and-cream-cheesecake-brownies-recipe/