Oreo Recipe

Prep

Preheat the oven to 175°C (350°F). Line an 8-inch (20 x 20 cm) square baking pan with parchment paper leaving an overhang on two sides for easy removal; butter the paper lightly.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth and fully melted. Remove from heat and let cool for 5 minutes.

Combine wet ingredients

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until well blended. Add the eggs one at a time, whisking vigorously after each addition until the batter is glossy and slightly thickened. Stir in the 1 tsp vanilla extract.

Add dry ingredients

Sift the all-purpose flour, cocoa powder, and salt together. Fold the dry mixture into the chocolate batter in two additions using a spatula until just combined — do not overmix. Fold in 100 g of the crushed Oreo pieces until evenly distributed.

Pour into pan

Spread roughly two-thirds of the brownie batter into the prepared pan, smoothing the top with an offset spatula to an even layer. Reserve the remainder for topping and edges.

Make filling

In a medium bowl, beat the softened cream cheese with a whisk or electric mixer on low speed until smooth. Add the sifted icing sugar, the egg yolk, and 1/2 tsp vanilla extract; beat until the mixture is smooth and spreadable, scraping down the bowl so there are no lumps.

Assemble filling layer

Carefully dollop the cream cheese filling over the brownie layer in the pan. Using a spatula or the back of a spoon, gently spread the filling into an even layer, leaving a small border so it doesn't run to the edges when baking.

Top with remaining batter and Oreos

Drop spoonfuls of the remaining brownie batter over the cream cheese layer and gently spread or leave as rustic swirls so some cream cheese peeks through. Sprinkle the remaining 50 g crushed Oreo over the top (reserve 30 g if using optional topping) and gently press a few larger cookie pieces into the surface for texture.

Bake

Bake in the preheated oven for 30–36 minutes, until the edges are set and a toothpick inserted into the brownie portion (not the cream cheese) comes out with a few moist crumbs but not raw batter. The cream cheese may jiggle slightly — that's normal.

Cool

Remove from the oven and let the pan cool on a wire rack for at least 1 hour. Then use the parchment overhang to lift the brownies from the pan and transfer to the rack. Chill in the refrigerator for at least 1 hour to firm the cream cheese layer and make slicing cleaner.

Slice and finish

If using, sprinkle the reserved 30 g extra crushed Oreo and a light pinch of sea salt flakes over the top before slicing. Using a sharp knife wiped between cuts, slice into 12 squares. Serve chilled or at room temperature.