Brookies & Cream Dessert Bars

These Brookies and Cream Dessert Bars are so much fun to make and are a heavenly blend of flavors with layers of texture. The bars are equally delicious when served at room temperature or slightly chilled and I'm claiming them as the ultimate chocolate dessert of this summer! These bars are a little bit of three desserts rolled into one (well, four when counting the Oreos themselves) but they're quite easy to make. A disclaimer before we begin baking: these are decade and are loaded with lots of sugar and fats. This recipe should make up to 24 bars. I believe balance is the key to everything in life, including dessert. Bake these because they're fun and enjoy them because they're delicious! Let's break down each part of this dessert below:

-Thick and slightly dense brownies made with rich cocoa, a good amount of butter as well as sugar make up the first layer of these bars. It's a pretty standard brownie recipe and an easy go-to any time you want to whip up a quick batch.

-Next, we're putting down a layer of Oreos and original or double stuffed work well for this but more on that later.

-The chocolate chip cookie layer of these bars is very soft and chewy which is brought on by butter, cream cheese and sugar being creamed together.

-My favorite part of these is bars is the soft and delicately sweet topping made with cream cheese and a fresh whipped cream. The ingredients for this topping are simple yet the taste is so satisfying! I finish the topping with pieces of Oreos and chocolate chips for added sweetness and a beautiful, contrasted finish to the bars.

The most important ingredients that make the biggest impact on these bars are of course Oreos followed by cream cheese and chocolate chips. For the Oreo layer I prefer to use original Oreos or the double stuffed Oreos. Placing the Oreos evenly over the brownie layer will create a beautiful layer while adding extra texture to between the brownie and cookie layers. The cream cheese is used in the whipped topping and the chocolate chip cookie layer. Skimping on the amount of cream cheese will alter the flavor as well as the composition. I recommend using mini chocolate chips instead of standard chocolate chips since the smaller chips will distribute evenly and are the perfect size to enjoy each bite. Alternatively, you could use finely chopped chocolate to create the same effect.

Let's get baking!

BROOKIES & CREAM DESSERT BARS

For the brownie layer:

INGREDIENTS

2 sticks unsalted butter, cubed

2 cups granulated sugar

1 cup Dutch processed cocoa

1 teaspoon fine sea salt

1 tablespoon pure vanilla extract

4 large eggs, room temperature

⅔ cup all-purpose flour

18 Oreo cookies for layering

DIRECTIONS

Preheat oven to 335°. Line a 9 x 13’ rectangular casserole dish with parchment paper, allowing parchment paper to overhang on either side by about 2 inches.

In a medium sized saucepan, over medium heat, melt the butter. When butter has fully melted, add the 2 cups of sugar, and whisk to combine. Slowly strir in cocoa powder until fully incorporated.

Continue to cook until the mixture is smooth and reaches a temperature of 140 °F. Remove from heat and transfer to a large bowl. Allow it to cool to room temperature.

Stir in salt and vanilla extract. Add eggs one at a time, whisking to combine. Slowly add flour to brownie mixture, whisking until silky smooth. Pour batter evenly into the prepared dish.

Place Oreo cookies in one even layer over brownie batter. For a visible layer or Oreos in these bars, avoid pressing Oreos into brownie batter but rather place them gently on top.

For the cookie layer:

INGREDIENTS

1 stick unsalted butter, softened

1 8-ounce cream cheese, softened

1 ¾ cups granulated sugar

2 large eggs, room temperature

½ tablespoon pure vanilla extract

2 ¼ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon fine sea salt

1 ¼ cups mini chocolate chips

2 cups crushed Oreos (about 18 to 20 Oreo cookies)

DIRECTIONS

In a large bowl using a handheld electric mixer or in the bowl of a stand mixer, cream together butter and cream cheese. Scrape down sides of bowl using a spatula. Beat in sugar until mixture becomes light and fluffy. Add eggs one at a time, mixing to combine. Stir in vanilla extract.

In a separate bowl, whisk together flour, salt, and baking powder. Slowly stir in flour mixture into cream cheese mixture until completely combined, making sure to continue to scrape down sides of the bowl until fully incorporated. Stir in mini chocolate chips and crushed Oreos.

Spread cookie batter evenly over the Oreo later in the brownie pan. Bake for 50 minutes or up to 1 hour and 10 minutes. Allow Brookies to cool completely before spreading whipped topping layer.

For the whipped topping:

8 ounces cream cheese, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 cups heavy cream

18 Oreo cookies (thins or regular sized), for topping

¼ cup mini chocolate chips, for topping

DIRECTIONS

In the bowl of a stand mixer or using a large bowl with a handheld mixer, beat cream cheese on medium speed until smooth. Add cup of sugar and beat on medium speed until smooth. Stir in teaspoon of vanilla extract.

In a clean or separate bowl, beat heavy whipping cream at medium speed until it becomes thick. Increase speed to high and beat until a stiff peak forms. Fold one-third of the cream into cream cheese mixture slowly, until just combined. Fold in the remaining whipped cream until just combined.

Spread cream mixture evenly over bar layer until smooth. Lightly press additional Oreo cookie bits and remaining mini chocolate chips onto cream top until fully coated. Cover and place in freezer for up to 4 hours, preferably overnight before serving.