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Loaded Oreo Cream Cheese Brownies

These Loaded Oreo Cream Cheese Brownies are the ultimate indulgence: rich, fudgy chocolate brownies swirled with a creamy cheesecake layer, studded with white chocolate chips, and loaded with chunks of Oreo cookies. Each bite is an over-the-top chocolate explosion!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling + Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings 12

Ingredients
  

Brownie Layer:

  • 1/2 cup unsalted butter
  • 6 oz dark or bittersweet chocolate chopped
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tbsp brewed coffee optional
  • 1 tsp instant espresso powder optional
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt

Cream Cheese Topping:

  • 8 oz brick-style cream cheese softened
  • 1 large egg
  • 1/4 cup sugar
  • 1 cup white chocolate chips

Toppings:

  • 12 Oreo cookies chopped into chunks
  • 1/2 cup semisweet chocolate chips

Instructions
 

  • Prep Oven: Preheat to 350°F. Line an 8-inch square baking pan with foil, leaving overhang. Lightly grease or spray with cooking spray.
  • Make Brownie Base: In a large microwave-safe bowl, melt butter and chocolate together in 30-second bursts. Stir smooth. Let cool slightly.
  • Add Sugar and Eggs: Whisk in sugar, vanilla, optional coffee, and espresso powder. Beat in eggs until glossy.
  • Finish Batter: Stir in flour and salt just until combined. Spread batter evenly in pan.
  • Mix Cheesecake Layer: In another bowl, beat cream cheese, egg, and sugar until smooth. Stir in white chocolate chips.
  • Assemble Layers: Drop cheesecake mixture by large spoonfuls over brownie batter. Gently swirl with a knife or spatula to create a marbled effect.
  • Add Toppings: Scatter chopped Oreos and semisweet chocolate chips on top.
  • Bake: Bake for 43–45 minutes until edges are set and center is just slightly jiggly. Cool completely on a wire rack.
  • Chill: Cover and refrigerate for at least 3–4 hours (preferably overnight) before slicing.

Notes

  • For clean cuts, use a warm knife and wipe between slices.
  • Store in fridge for up to 1 week or freeze up to 2 months.
  • Let brownies sit out 10 minutes before serving for ideal texture.
  • Use full-fat cream cheese for best results.