Thursday, June 17, 2010

Oreo Cream Cheese Swirl Brownies

Got Brownies?

I have always held a special place in my heart for hating brownies. Considering I have only had the kind that comes from a box, this is now no surprise to me. I don't even like chocolate that much. Well my nephew is staying with us this week and although I would like to see him shed a few pounds (the poor kids at school make fun of his weight), I just had to try these out! I think I had more fun making the cream cheese part than I did the brownies. The brownies came out so soft and not crunchy on the edges like my usual brownies (remember .. from the box). I think I crushed the Oreo cookies a little too much so next time I will break them gently. Also, next time I might bake it a little longer and use a bigger pan for thinner brownies.

The cream cheese didn't exactly harden like I had hoped. Don't worry though, it's still amazingly delicious! I even let my nephew swirl the cream cheese in with a fork. As you can see, he really enjoyed that part. I might even use the base of the brownie mixture for home made brownies since that part was just gooey goodness! And that coming from someone who doesn't like chocolate that much is really saying something!

Oreo Cream Cheese Swirl Brownies
Adapted from: Annie's Eats, originally Sugar Plum

8 tbsp unsalted butter
¾ cup sugar
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
2 large eggs
¼ cup milk
1½ cups chopped Oreo cookies
6 oz cream cheese, at room temperature
½ cup powdered sugar
1½ tsp vanilla extract
Preheat oven to 350 degrees. Line a 9x9 (or bigger, for thinner brownies) pan with aluminum foil and lightly spray with canola oil. In a small saucepan on medium heat, melt butter and sugar together until well blended. Once melted, turn up the heat to boil for 1 minute and set aside to cool.
In a medium mixing bowl combine flour, cocoa powder and salt until well blended. Mix in 2 eggs well and then whisk in milk. Finally, add the chopped Oreo's and fold into batter. Pour batter into pan lined with foil.
For the cream cheese topping, mix cream cheese, powdered sugar and vanilla extract on medium speed in an electric mixer until well blended. Drop the cream cheese mixture onto the brownie mix in the pan in dollops/chunks. Take a fork or knife and swirl until level and mixed (almost like marble).
Bake at 350 degrees for 22-25 minutes until a toothpick comes out clean. Allow to cool for 10-15 minutes. Tip: If you place the pan in the refrigerator for 1 hour after cooling the pan, it makes it very easy to slice.

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