Description
These Fudgy Chocolate Cookie Brownie Bars give you a soft chocolate chip cookie layer topped with a rich, fudgy brownie layer. They’re the kind of bake where you get the best of both worlds in every square, and honestly, that’s hard to resist.
Ingredients
Units
Scale
Cookie Layer
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semisweet chocolate chips
Brownie Layer
- 1 cup white sugar
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 350⁰F (175⁰C). Lightly grease a 9 x 13 inch baking dish, making sure the corners and sides are covered. For easier removal later, you can also line the dish with parchment paper, leaving a little overhang on the sides.
- For the cookie layer, beat 1/2 cup softened butter, 1/2 cup light brown sugar, 1/4 cup white sugar and 1/2 tsp vanilla extract in a large bowl until creamy. Add 1 large egg and beat for about 2 minutes, until the mixture looks lighter and creamy.
- In a separate bowl, whisk together 1 1/4 cups all purpose flour, 1/2 tsp salt and 1/2 tsp baking soda. Gradually stir the flour mixture into the butter mixture until you have a soft cookie dough. Don’t overmix once the flour is incorporated.
- Stir 1 cup semisweet chocolate chips into the cookie dough. Press the cookie dough evenly into the bottom of the prepared 9 x 13 inch baking dish. It can be a little sticky, so lightly dampening your fingertips can make spreading it much easier.
- For the brownie layer, stir 1 cup white sugar, 1/2 cup melted butter and 1 tsp vanilla extract together in a clean bowl. Add 2 large eggs and beat well until combined.
- Stir 1/3 cup cocoa powder into the butter mixture until smooth and well combined. Add 1/2 cup all-purpose flour, 1/4 tsp baking powder and 1/8 tsp salt, then stir just until the brownie batter comes together. Don’t keep mixing once you no longer see streaks of flour.
- Pour the brownie batter evenly over the cookie dough and gently spread it all the way to the edges. Try not to drag the brownie batter through the cookie layer as you spread it.
- Bake at 350⁰F (175⁰C) for 20 to 25 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs but no wet batter. The top should look set, while the centre can still have a little softness.
- Let the bars cool completely in the baking dish before cutting. If you cut them while they’re still warm, the brownie layer can be quite soft and the two layers may not give you those neat squares. Once cooled, lift them out using the parchment overhang, if using, and cut into 24 bars.
Notes
Prepared, tried, and tested by Nikita
