Man, I just love coffee - I’ll take a cuppa joe anytime! These Espresso Oreo Cheesecake Brownies are the perfect excuse for some caffeine for dessert, too!
From the chocolaty brownie base, to the smooth cheesecake filling, you won’t be able to get enough of this coffee-spiked confection. Feel free to add even more chopped Oreos to really put these bars over the top!
For the brownies:
- 1/2 cup unsalted butter
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee
- 1 teaspoon instant espresso granules
- Pinch of salt
- 3/4 cup all-purpose flour
- 15 Oreos, chopped, divided
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Prepare an 8x8 pan with parchment paper leaving overhang and spray with nonstick spray.
- For the brownies, in a large microwave-safe bowl, add the butter and chocolate, then microwave on 30-second intervals, stirring in between, until chocolate has melted through and is smooth. Allow mixture to cool a few minutes before adding the eggs so they don't scramble.
- Add in the eggs, sugar, vanilla, coffee, espresso granules, and salt, then whisk until well-combined.
- Add the flour, most of the diced Oreos (reserve a small amount to be added on top), and stir until smooth and just combined.
- Spread half the batter evenly into prepared pan, then set aside while you make the cream cheese filling.
- For the cheesecake filling, in a medium bowl, add the cream cheese, powdered sugar, vanilla, and beat with a hand mixer until smooth and well-combined.
- Spread the cheesecake filling evenly over brownie base to create a smooth, flat layer. Work the batter slowly to have an easier time with spreading.
- Top the cream cheese layer with the remaining brownie batter and take your times spreading the batter over any bare patches.
- Evenly sprinkle the remainder of the chopped Oreos over the top.
- Bake for about 30 minutes, or until center has set and no longer looks glossy. Keep in mind if testing with a toothpick that you may hit the cheesecake layer (which will be gooey), however the brownie layer should come out clean or with some moist crumbs.
- Cool brownies in the pan on a cooling rack for at least 2 hours, then cover and place the pan in fridge for at least 2 hours, or until fully chilled for slicing. Lift brownies out using parchment paper overhang, slice, and serve. Brownies will keep in an airtight container in the fridge for up to 7 days.