After the huge success with the Bailey’s Cheesecake Brownies in March, I knew I wanted to come up with a year-round cheesecake brownie that I could make again and again
and eat all day every day. I put my thinking cap on, and thought up what kinds of treats I loved to eat no matter what time of year, no matter what season, no matter what mood I’m in…
and it hit me: cookies and cream.
Cookies and Cream Cheesecake Brownies: rich, fudgy brownies topped with a creamy, dreamy cookies ‘n cream cheesecake layer. It’s a chocoholic’s dream come true…
also known as my personal dream come true. But I bet we all share similar dreams of chocolatey goodness, right?
These brownies will easily be devoured
straight out of the pan by your friends and family, and would make a lovely addition to any dessert table to be sure. They are also just a fun weekend project when you’re craving something chocolatey. They may need a bit of time in the oven, and you will dirty up a few bowls, but they are relatively easy to whip up and are worth every bit of mess.
Plus, you know, you get to lick ALL THE BOWLS. Brownie Bowl, Cheesecake Bowl, Brownie Spoon, Cheesecake Spoon…
what was I talking about again?
Oh, right! The actual brownies. I was not about to suggest just eating the batter straight from the bowl. Nope. I’m definitely way more of an adult than that. Maybe.
So I love brownies because they come together without a mixer. All you need is two bowls and a whisk; then brownies can be yours! Dry ingredients go into one bowl (mixed together relatively well) and then start melting butter and chocolate in another bowl. You could do this in a pot on the stove, but I am all about the microwave. It’s quick, easy, and means less messy bowls. Then it’s just a matter of whisking all the other ingredients into the melted butter and chocolate to create the brownie batter.
Note: whisking brownie batter is a totally acceptable arm workout. I’m sure it’s approved by all trainers everywhere.
The cheesecake layer comes together in just one bowl: beat everything together until smooth, then fold in plenty of crushed cookies. The more the merrier! Then it’s just a matter of layering all the cookies and cream goodness. Line the bottom of the pan with chocolate creme cookies (I fit 16 in a 4×4 square in my pan) then cover with nearly all of the brownie batter, but keep 1/4 cup out until the very end. Then spread the cheesecake layer over the top, and finally dollop the remaining 1/4 cup brownie batter over the top of the cheesecake layer and use a toothpick or a knife to create a pretty swirled pattern.
Oh and don’t worry about trying to make it pretty. It will be pretty, I promise you. It’s brownies and cheesecake and cookies. It’s pretty because you are baking all of those lovely things into one glorious bar!
And oh, is it glorious. 😉
I’ll be back on Friday with more delicious sweet treats, so be sure to check back soon!