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Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

Prepare the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined. Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon of vanilla extract.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, if using.

Prepare the Oreo cream cheese layer: In a medium bowl, beat the softened cream cheese with the 1/4 cup of granulated sugar until smooth and creamy. Beat in the remaining large egg and 1/2 teaspoon of vanilla extract until well combined. Gently fold in the 6 crushed Oreo cookies.

Scoop about half of the brownie batter into the prepared pan. Use a spoon or spatula to spread it evenly across the bottom, forming the first layer.

Pour the Oreo cream cheese batter over the brownie layer. Carefully spread it evenly to cover the entire surface.

Arrange the 12 whole Oreo cookies on top of the cream cheese layer in a grid pattern (e.g., 3x3 or 4x3 depending on pan size).

Scoop the remaining brownie batter over the arranged Oreo cookies. Gently spread this final layer of brownie batter to cover all the Oreos and the creamy layer completely, creating a smooth top surface.

If desired, drizzle the melted white chocolate onto the top brownie layer. Use a thin tool, such as a skewer or knife, to gently swirl the white chocolate into the brownie batter, creating a marbled pattern.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake.

Let the brownies cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This ensures they set properly and are easier to cut.

Once cooled, cut the layered brownies into 9 individual squares. Serve and enjoy!


Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

Prepare the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined. Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon of vanilla extract.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, if using.

Prepare the Oreo cream cheese layer: In a medium bowl, beat the softened cream cheese with the 1/4 cup of granulated sugar until smooth and creamy. Beat in the remaining large egg and 1/2 teaspoon of vanilla extract until well combined. Gently fold in the 6 crushed Oreo cookies.

Scoop about half of the brownie batter into the prepared pan. Use a spoon or spatula to spread it evenly across the bottom, forming the first layer.

Pour the Oreo cream cheese batter over the brownie layer. Carefully spread it evenly to cover the entire surface.

Arrange the 12 whole Oreo cookies on top of the cream cheese layer in a grid pattern (e.g., 3x3 or 4x3 depending on pan size).

Scoop the remaining brownie batter over the arranged Oreo cookies. Gently spread this final layer of brownie batter to cover all the Oreos and the creamy layer completely, creating a smooth top surface.

If desired, drizzle the melted white chocolate onto the top brownie layer. Use a thin tool, such as a skewer or knife, to gently swirl the white chocolate into the brownie batter, creating a marbled pattern.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake.

Let the brownies cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This ensures they set properly and are easier to cut.

Once cooled, cut the layered brownies into 9 individual squares. Serve and enjoy!
