Oreo Swirled Cheesecake Brownies with Almond Butter Ganache


1 box of brownie mix (I used fudgy milk chocolate in the 9×13 size)
8 oz softened cream cheese
1/3 cup sugar or 3 teaspoons stevia (I used stevia and it turned out great!)
10 Oreo cookies, broken up
1 cup semi sweet chocolate chips or 1 cup carob chips (I used unsweetened carob chips)
1 1/2 Tablespoons peanut butter or almond butter (I used almond butter)
3 Tablespoons half and half


Preheat oven to 350 degrees F. Follow directions for brownie mix according to the package direction and pour brownie batter into a 9×7 baking dish that has been thoroughly sprayed with cooking spray. If you like your brownies a tad thinner than I like mine, feel free to use a larger baking dish. After you have added the brownie batter to the baking dish, set aside for a moment while we conquer the next step.
In a medium bowl, stir the softened cream cheese and sugar/stevia together until it is smooth. Add in the Oreo pieces until it’s well incorporated into the cream cheese and sugar mixture. Using a spoon or spatula, add the oreo mixture evenly over top of the brownie batter. Lightly swirl the oreo mixture into the brownie batter but try not to get all the way to the dish base.
Bake for 40-45 minutes and be sure to use the clean. Cool the brownies completely.
After brownies are cool, place chocolate or carob chips in a microwave safe bowl and microwave for about 1 minute, or until melted. Stir in peanut or almond butter and mix until smooth. If the mixture is not smooth, place back in the microwave for about 20-30 seconds. Stir in half and half until the ganache is silky smooth then spread over the cooled brownies.


Oreo Swirled Cheesecake Brownies with Almond Butter Ganache (Recipe adapted from Picky Palate) I substituted the ingredients I did (almond butter for peanut butter, carob chips for chocolate chips, stevia for sugar) because it’s what I had on hand, but do whatever your heart pleases :)


Tuesday, October 29, 2013 - 8:34am


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