Ingredients
Scale
- 1 box Ghirardelli brownie box mix
- 2 eggs, divided at room temperature
- 1/3 vegetable oil
- ¼ cup strongly brewed coffee
- 1 brick cream cheese
- 1/3 cup granulated sugar
- 16 Oreos, original or Double Stuf
Instructions
- Preheat the oven to 325 degrees. Spray an 8-inch square baking pan and line with parchment paper with an inch overhang on each side. Set aside.
- In a medium bowl, mix the brownie box mix, 1 egg, vegetable oil and coffee until combined.
- In a standing mixer or bowl with a hand mixer, whisk the cream cheese and granulated sugar until softened, stopping halfway through to scrape down the sides of the bowl. Add the egg and mix just until combined.
- Pour half the brownie mixture at the base of the prepared pan. Err on the side of using a little less for the base. Spoon on the cream cheese in small even dollops and spread. Place the Oreos on top in an even layer. Cover the Oreos with the remaining brownie batter in small spoonfuls, spreading until evenly coated.
- Bake in the oven for 45-50 minutes.
- Let cool at least 4 hours at room temperature before slicing and serving.