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–+ servings
Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 2 hours 5 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American

Ingredients
  

For the brownies:
  • 12 Tbsp unsalted butter cut into small pieces
  • ¼ cup semisweet chocolate chips
  • 1 ⅔ cups sugar
  • 3 large eggs at room temperature
  • 2 tsp vanilla
  • 1 cup cocoa powder Optional: use 3/4 cup cocoa and 1/4 cup black cocoa to give it more of an oreo flavor.
  • 1 cup gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp salt
  • 1 ¼ cups bittersweet chocolate chips
  • 16 gluten free oreo cookies
For the oreo cream cheese:
  • 4 ounces cream cheese room temperature
  • 3 Tbsp unsalted butter room temperature
  • 1 ½ cups powdered sugar
  • ½ tsp vanilla
  • 6 gluten free oreo cookies crushed
For the chocolate ganache:
  • ½ cup heavy cream
  • 1 cup semisweet chocolate chips

Instructions
 

For the brownies:
  1. Preheat the oven to 350°F and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies. Set aside.
  2. In a small microwave safe bowl, combine the butter and the 1/4 cup semisweet chocolate chips. Melt in 30 second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
  3. In a large bowl in a stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale, about 3 minutes.
  4. Slowly pour the warm melted butter and chocolate into the mixing bowl with the sugar and eggs while it is running on low speed. Add the vanilla, and whisk to combine.
  5. Sift the cocoa powder, flour, and salt into the batter, then whisk on low speed to incorporate. Fold in the 1 1/4 cups bittersweet chocolate. The batter will be very thick. Spread it evenly into the prepared pan.
  6. Place 16 oreo cookies into the batter and press down so the top of each cookie is level with the brownie batter.
  7. Bake for 30-35 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. The brownies will continue to set as they cool.
  8. Remove from the oven and place on a cooling rack to cool completely in the pan.
For the oreo cream cheese filling:
  1. In a medium bowl, mix together the cream cheese and butter until fully combined and smooth.
  2. Add the powdered sugar and vanilla and mix until fully combined and smooth.
  3. Mix in the crushed oreos.
  4. Spread over the completely cooled brownies and chill until firm.
For the ganache:
  1. Pour the heavy cream into a small bowl and microwave for 1-2 minutes until very hot.
  2. Add the chocolate chips to the hot heavy cream and let sit for 5 minutes to allow the chocolate to melt. Then stir together until fully combined, smooth, and glossy.
  3. Set aside for 10-15 minutes to cool slightly. Then spread the ganache over the cooled oreo cream cheese layer. Put back in the refrigerator until set.
  4. When set, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  5. Cover and store in the refrigerator.

Notes

If you prefer to not use gluten free flour for the cake, you can substitute all purpose flour using the same measurement.
You may substitute regular oreo cookies for the gluten free cookies. 
If you want a minty flavor, use mint oreo cookies and add 1/2 tsp of mint extract to the cream cheese filling in place of the vanilla.

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