Yes and yes. Please and thank you.

If you are looking to change your play in the brownie game - this recipe is it. I mean it's it... oh my. These brownies were rich and delicious. Andy wasn't home so I didn't have any fresh coffee, so I heated up some water and used instant coffee instead. Coffee is not my jam, but I didn't taste it at all in the actual brownies - in fact I forgot about it until I saw the recipe again. The original recipe called for an 8 inch square pan, I used 9 x 13 because I wanted them to stretch a bit and not be so thick, the bigger pan worked great. These are rich brownies - with a cheese cake layer - amazing. Adding Oreos? Makes it even THAT much better. Yes, yes, and yes these will be made again, and again...

Cookies & Cream Brownies
1 box brownie box mix
2 eggs, divided at room temperature
1/3 vegetable oil
¼ cup strongly brewed coffee
1 brick cream cheese
1/3 cup granulated sugar
24 Oreos

Instructions
Preheat the oven to 325 degrees. Spray an 9x13 baking pan and line with parchment paper with an inch overhang on each side. Set aside.
In a medium bowl, mix the brownie box mix, 1 egg, vegetable oil and coffee until combined.
In a standing mixer or bowl with a hand mixer, whisk the cream cheese and granulated sugar until softened, stopping halfway through to scrape down the sides of the bowl. Add the egg and mix just until combined.
Pour half the brownie mixture at the base of the prepared pan. Err on the side of using a little less for the base. Spoon on the cream cheese in small even dollops and spread. Place the Oreos on top in an even layer. Cover the Oreos with the remaining brownie batter in small spoonfuls, spreading until evenly coated.
Bake in the oven for 45-50 minutes.
Let cool at least 4 hours at room temperature before slicing and serving.