These fudgey brownies are studded with milk and white chocolate chips, topped with a cheesecake swirl and crushed chocolate sandwich cookies, and finished with a drizzle of more chocolate. They are impossible to resist!
Makes one 9″ pan, 16 brownies
Ingredients
1/3 cup (75g) butter
8 oz. 60-70% bittersweet chocolate, finely chopped
1 1/4 cups (250g) granulated sugar
1 tsp. vanilla extract
3 large eggs
3/4 cup (90g) all-purpose flour
1/4 cup (24gg) cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. espresso powder (optional)
1/4 cup milk chocolate chips
1/4 cup white chocolate chips
4 oz. cream cheese, softened
2 Tbs. (25g) granulated sugar
1 Tbs. (15g) sour cream
1/2 tsp. vanilla extract
1 egg yolk
8 chocolate sandwich cookies (like Oreos)
1.5 oz. semisweet chocolate, melted
Instructions
- Preheat the oven to 350° F.
- Line a 9” square aluminum pan parchment paper.
- Place the butter and chopped chocolate into a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted. Allow the mixture to cool for 5 minutes.
- Add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture. Whisk vigorously until smooth and combined.
- Add the flour, cocoa, baking soda, salt, and espresso powder, if using, the chocolate mixture. Stir vigorously with a rubber spatula until a thick batter forms and no lumps remain. Fold in the chocolate chips.
- Transfer the batter into the baking pan and smooth the top into an even layer.
- Place the cream cheese, sugar, sour cream, and vanilla in a medium mixing bowl. Beat with a hand mixer on medium speed until the mixture is completely smooth and combined. Add the egg yolk and continue beating on low speed, just until no streaks of yellow remain.
- Drop the cheesecake mixture by large spoonfuls over the brownie batter. Gently swirl it with a table knife. Some of the brownie batter should still be exposed. Roughly crush the chocolate sandwich cookies and scatter them evenly over the cheesecake batter.
- Transfer the baking pan to the middle rack of the preheated oven.
- Bake the brownies for 33-38 minutes, until the cheesecake topping in very lightly browned and a toothpick inserted in the center of the pan comes out mostly clean.
- Remove the baking pan from the oven. Allow the brownies to cool at room temperature for 15 minutes, then transfer the pan to the refrigerator. Refrigerate the brownies for 2-3 hours before slicing.
- Remove the pan from the refrigerator. Lift up on the sides of the parchment paper to remove the brownie from the pan as one large piece. Use either a spoon or piping bag to drizzle the melted chocolate over the brownie. Place it in the freezer for 10 minutes to set the cocolate.
- Remove the brownie from the freezer. Slice it into squares and serve.
