These fudgy Oreo raspberry cheesecake brownies are stacked with everything you could ever want in a dessert: a rich, gooey Nutella-filled brownie base, dollops of creamy cheesecake, juicy raspberries, and topped with crunchy Oreo cookie pieces. It’s indulgent, dramatic, and every bite is a little love story between chocolate, fruit, and cheesecake. Trust me — this one’s a showstopper. My dad said these are the best brownies I’ve ever made…so they must be good.
170g dark chocolate (use dark chocolate between 50%-60% cocoa)
170g plain flour
30g cocoa powder
3 medium eggs
200g caster sugar
60g soft light brown sugar
1tbsp vanilla extract
1/4 tsp salt
7 heaped tbsp Nutella
Cheesecake topping
250g cream cheese
1tbsp vanilla extract
3tbsp caster sugar
1tsp cornstarch
Raspberries
150g fresh raspberries
3tbsp caster sugar
Oreo cookies
7-8 Oreo cookies
Instructions
Brownie
Line a 20x20cm brownie tin with baking paper.
Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
Fold in the melted chocolate and butter mix with a spatula.
Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
Spoon the tablespoons of the Nutella on top of the brownie layer, leaving spaces in between.
Leave back 8 tbsp of the remaining brownie mix, pour the rest on top of the brownies. Set aside to make the cheesecake topping.
Cheesecake topping
Mix together all the cheesecake ingredients until creamy and combined.
Dollop spoonfuls of the cheesecake mixture on top of the brownies leaving gaps in between.
Raspberries
Crush the raspberries and sugar in a bowl with the back of a fork. Remove any excess liquid before adding on top of the brownies.
Add spoonfuls of the raspberries in-between the spoonfuls of cheesecake, then add spoonfuls of the remaining brownie mix in the gaps.
Turn a knife on its side and make 4 swirls in each corner of the cheesecake raspberry topping. Do not make too many swirls and do not push the knife into he brownie layer underneath (see the video)
Break the Oreo cookies into quarters and halves, place all of the top of the cheesecake raspberry layer.
Bake @170c fan for 30 mins, then cool on a baking rack until cool.
Refrigerate the brownies in the tin for 1-2 hours before cutting as they are very fudgy.
