Brownie Layer
½ cup unsalted butter, melted and hot
1 tablespoon melted coconut oil
¼ cup white sugar
¼ cup dark brown sugar
2 large eggs
1 egg yolk
1 tablespoon pure vanilla
½ cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Cheesecake Layer
16 oz cream cheese
¼ cup white sugar
2 tablespoons flour
¾ cup sour cream
1 tablespoon mint extract
1 tablespoon pure vanilla
4 eggs
1 egg yolk
Oreo Layer
20-25 Oreo cookies, finely ground in a blender
1 14oz can of sweetened condensed milk
2 tablespoons cream or milk (optional)
Preheat oven to 350 degrees.
Line a 9x13 glass baking dish with parchment paper
Combine hot melted butter, oil, and sugar together in a medium-sized bowl. Whisk well. Add the eggs, egg yolk, and vanilla, and beat until lighter in color.
Sift in the flour, cocoa powder, and salt. Mix until just combined. Do not over mix.
Pour batter into the prepared pan, smoothing it out with a spatula.
Bake for 10 minutes, then remove and set aside.
While the brownie base is baking, start on the cheesecake layer.
Blend the cream cheese, sugar, and flour until combined. Use a low speed on an electric mixer to keep less air from getting into the batter. Scrape down the sides of the bowl.
Add the sour cream, mint extract, and vanilla.
Add eggs and yolk one at a time, still beating slowly and scraping the sides of the bowl after each egg.
Pour the cheesecake mixture over the brownie base. Use a spatula to get as much of the cheesecake out as possible, but you don't need to fully wash before starting on your final layer. All the flavors blend together anyway.
Mix the ground Oreos and can of sweetened condensed milk. You may not need the full can. After it is combined, test the thickness of the mixture. If it is too thick, you can use a couple tablespoons of cream or milk to thin it out, which will make it easier to swirl. Either way, most of it will sink beneath the cheesecake layer.
Pour in random swirls over the cheesecake layer, then softly drag a knife back and forth to gently swirl it around even more and create a pretty pattern throughout the cake.
Bake for about 20 minutes, just until the edges start to turn a golden color. The center may still jiggle slightly.
Remove from the oven and let cool on the counter, then place in the refrigerator for at least 2 hours before serving.
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I’m a wife, mama to 4, baker, creator, fitness enthusiast, & 7-figure e-commerce entrepreneur, dedicated to helping you succeed in your own product-based business.
I believe that every business, and every person for that matter, has a light within them, a spark, that they need to share with the world.
Something that is already there, waiting to be drawn out into the open.
And that the more we share our light, the more the world glows and becomes more beautiful than we could ever imagine.
My goal is to help entrepreneurs find their spark and let it shine.
