Instructions

• Preheat oven to 350°F. Line an 8 x 8 x 2-inch pan with parchment paper and spray the parchment and pan lightly with cooking spray. Set aside.
• In a small saucepan over medium heat, melt ½ cup unsalted butter. Whisk in ¾ cup granulated sugar and continue whisking while bringing the mixture to a low boil for about 1 minute. Remove from heat and let cool for 5 minutes.
• While the butter cools, make the cream cheese layer: in a mixer bowl beat 1 (8-ounce) package cream cheese (softened) with ¾ cup powdered sugar and 2 teaspoons vanilla extract until smooth and creamy, about 1 minute. Transfer to a separate bowl and set aside.
• In a medium bowl sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, and ½ teaspoon salt. Set aside.
• In a large bowl whisk 2 large eggs until combined. Whisk in the cooled butter-and-sugar mixture until uniform.
• Add the sifted dry ingredients to the egg mixture and stir until just combined. Fold in 1 ⅓ cups coarsely chopped Oreo cookies.
• Spread half of the brownie batter evenly in the prepared pan.
• Spread the cream cheese mixture evenly over the first brownie layer.
• Drop the remaining brownie batter over the cream cheese in spoonfuls (dollops). Use a knife to gently swirl the brownie batter and cream cheese to create a marbled effect.
• Bake for 24–28 minutes, until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Remove the pan from the oven and place it on a wire rack. Let cool completely in the pan on the rack before lifting out using the parchment and slicing to serve.