2 1/2 cups (625 mL) Oreo O’s Cookies Cereal, divided
1 pkg (8 oz/250 g) plain cream cheese
1/4 cup (60 mL) butter, at room temperature
1/2 cup (125 mL) icing sugar
Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) square baking pan; line with enough parchment paper to overhang edges. Set aside.
In heatproof bowl set over barely simmering water, heat butter and chopped chocolate, stirring occasionally, until melted. Remove from heat. Stir in sugar and half of the salt; let cool slightly.
Stir in eggs, one at a time. Stir in 1 tsp (5 mL) vanilla; stir in flour. Fold in 1/2 cup (125 mL) Oreo O’s Cookies Cereal.
Scrape batter into prepared pan; smooth top. Bake for 25 to 35 minutes or until only a few moist crumbs adhere to toothpick inserted into centre of brownie. Let cool completely in pan on rack.
Meanwhile, using electric mixer, beat cream cheese until light and fluffy; beat in butter, icing sugar, remaining vanilla and salt until smooth. Fold in 1 cup (250 mL) cereal. Spread over brownies. Refrigerate for 2 to 3 hours or until well chilled. Sprinkle remaining Oreo O’s over top; press down lightly.
Using parchment paper as handles, transfer to cutting board. Cut into squares.
Cut brownies into bite-size pieces and use as a topper for an ice cream sundae with cookies and cream ice cream, whipped cream, hot fudge sauce and additional Oreo O’s Cookies Cereal.