Recipe courtesy of Kardea Brown
Chocolate Sandwich Delight
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- Level: Easy
- Total: 4 hr 20 min (includes cooling and chilling time)
- Active: 35 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 633
- Total Fat
- 38 g
- Saturated Fat
- 20 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 51 g
- Protein
- 8 g
- Cholesterol
- 135 mg
- Sodium
- 333 mg
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
- Level: Easy
- Total: 4 hr 20 min (includes cooling and chilling time)
- Active: 35 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 633
- Total Fat
- 38 g
- Saturated Fat
- 20 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 2 g
- Sugar
- 51 g
- Protein
- 8 g
- Cholesterol
- 135 mg
- Sodium
- 333 mg
Ingredients
Brownie Layer:
Cheesecake Layer:
Directions
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
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