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side view of a lemon brownie with cream cheese filling and lemon Oreos on a white plate.
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Lemon Brownies

Thick, fudgy Lemon Brownies from cake mix are loaded with cream cheese filling, white chocolate chips, and Lemon Oreos. Super decadent and easy to make.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 161kcal
Author: Cara Lanz

Ingredients

  • 1 15.25 oz. box lemon cake mix
  • ½ cup oil
  • 3 eggs, divided 1 whole, 2 separated
  • 1 teaspoon vanilla
  • 8 ounces softened cream cheese
  • ¼ cup sugar
  • ½ cup white chocolate chips
  • 8 lemon Oreo cookies

Instructions

  • Preheat the oven to 350 and line an 8- or 9-inch square pan with parchment paper or foil with an overhang.
  • Separate 2 eggs, letting the egg whites fall into a medium bowl, and placing the egg yolks into a large mixing bowl.
  • To the egg whites, add the cream cheese and sugar. Mix on medium to medium-high until completely smooth.
  • To the egg yolks, add a whole egg, cake mix, oil, and vanilla. Mix on medium to medium-high until it forms a soft dough. Mix in the white chocolate chips -- you might need to use your hands.
  • Pat ½ of the cake batter into the prepared baking pan. Break up 4 Oreos and place them on top of the cake batter.
    Dollop the cream cheese mixture over the cake batter layer. Drop spoonfuls of the remaining cake batter between the cream cheese blobs, covering the entire bottom layer. Break up 4 more Oreos and place the pieces between the cream cheese and cake mix dollops.
  • Bake 25 to 30 minutes or until the cream cheese is set and a toothpick inserted 2 inches from the sides comes out clean. The center should read around 180 degrees on an instant read thermometer for soft, fudgy brownies. Do not overbake or they will be dry and crumbly.
  • Cool at room temperature for 30 minutes, then for about an hour in the refrigerator. Store cooled lemon brownies covered in the refrigerator for about one week.

Notes

Line the pan with parchment paper for easy removal.
Use binder clips to keep the parchment from slipping around the pan when you spread the bottom layer of batter. 
Be careful not to overbake. Check on them a few minutes before the early range of the cooking time to ensure they don't go over.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 0.3mg