Description
Cookie Dough Brownie Bars feature a fudgy brownie base topped with safe-to-eat chocolate chip cookie dough and a chocolate drizzle, resulting in tall, stacked dessert bars.
Ingredients
- Brownie Base:
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- Edible Cookie Dough Topping:
- 2 1/4 cups all-purpose flour, heat-treated and cooled
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons milk or heavy cream, plus more as needed
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/2 cups mini semisweet chocolate chips
- Chocolate Drizzle:
- 1 cup semisweet chocolate chips
- 2 teaspoons neutral oil or melted butter
- For Pan:
- Neutral oil or softened butter for greasing
- Parchment paper for lining a 9 x 13 inch pan
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan. Line it with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until thick and glossy.
- Add the eggs and vanilla to the sugar mixture and whisk until smooth and slightly lighter in color.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture.
- Gently fold the batter with a spatula until no flour streaks remain. Spread the batter evenly into the prepared pan.
- Bake for 22 to 28 minutes until the top is set and shiny, the edges pull away, and a toothpick shows moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely.
- While the brownies cool, heat-treat the cookie dough flour by baking it at 300°F for 5 to 7 minutes, stirring, then cool it completely.
- For the cookie dough, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the milk and vanilla until smooth. Add the cooled heat-treated flour and salt, beating on low speed until a thick dough forms. Add more milk if needed for spreadability.
- Fold in the mini chocolate chips evenly with a spatula.
- Once the brownie is cool, dollop the cookie dough over the surface. Press and spread it into an even layer edge to edge.
- Melt the drizzle chocolate chips with the oil in the microwave in short bursts, stirring until smooth.
- Drizzle the melted chocolate generously over the cookie dough layer.
- Chill the pan in the refrigerator for at least 2 hours until the cookie dough is firm and the drizzle is set.
- Use the parchment overhang to lift the slab from the pan. Cut into tall bars or squares with a long, sharp knife, wiping the blade between cuts.
- When reheating leftovers, warm the brownie portion so the base reaches 165°F or 74°C for safe serving.
Notes
- Make sure the brownie base is completely cool before adding the cookie dough to prevent melting.
- Do not skip heating the flour for the cookie dough to keep the no-bake layer safe to eat.
- Chill the assembled bars thoroughly before slicing for clean, tall layers.
- Use a hot, dry knife, wiping it between cuts, to prevent smearing the dough and drizzle.
- Store bars tightly covered in the refrigerator for up to 5 days.
- For longer storage, freeze individual bars for up to 2 months. Thaw frozen bars overnight in the refrigerator.
- Prep Time: 35 minutes plus cooling time for brownie base
- Cook Time: 25 to 30 minutes
- Category: Dessert Bars
- Method: Baking and No-Bake Assembly
- Cuisine: American