• Preheat the oven to 325°F. Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray the parchment with nonstick cooking spray.

Oreo Topping

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for about 30 seconds.
• Add the sugar, egg, and vanilla. Beat for 3 to 5 minutes, scraping down the sides of the bowl as needed, until smooth and creamy.
• Fold in about ¾ of the chopped Oreos. Set aside.

Brownies

• In a medium saucepan over medium heat, combine the sugar, butter, and coffee. Bring the mixture to a boil.
• Remove from heat and stir in the chocolate chips until melted and smooth. (The chocolate may look thick or slightly seized at first, but it will smooth out once the eggs are added.)
• Add the eggs and vanilla, mixing until combined.
• Add the flour, baking soda, and salt. Stir until just combined, being careful not to overmix.
• Pour the brownie batter into the prepared baking dish.
• Spoon the cream cheese mixture over the top and gently spread into an even layer. Sprinkle with the remaining chopped Oreos.
• Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door while baking, as this can affect the texture.
• Let the brownies cool at room temperature for 30 minutes. Then, transfer to the refrigerator and chill for at least 2 hours, or overnight, before slicing.