Description
Fudgy brownie base topped with chocolate chip cookie dough, and optional rich chocolate ganache.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- 4 ounces semi-sweet chocolate, chopped
- ? cup heavy cream
Instructions
- In a medium saucepan, melt the ½ cup of butter over low heat. Be careful not to burn it! You just want it completely melted.
- Remove the saucepan from the heat and stir in the 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, and ¼ teaspoon of salt. Mix until well combined and the mixture looks a bit like wet sand.
- Stir in the 1 teaspoon of vanilla extract. Then, add the 2 large eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps create that fudgy brownie texture.
- Gradually add the ½ cup of all-purpose flour to the mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are okay at this point.
- In a large bowl (or the bowl of a stand mixer), cream together the 1 cup (2 sticks) of softened butter, ¾ cup of granulated sugar, and ¾ cup of packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly mixed.
- Beat in the 2 large eggs one at a time, mixing well after each addition. Then, stir in the 1 tablespoon of vanilla extract.
- In a separate medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisking helps to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookie dough.
- Stir in the 1 ½ cups of semi-sweet chocolate chips. I like to use a spatula for this step to avoid overmixing.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the bars after baking.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Drop spoonfuls of the cookie dough over the brownie layer. Then, gently press the cookie dough into an even layer over the brownie batter. It doesn’t have to be perfectly smooth; a slightly uneven surface is fine.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cookie dough should be golden brown, and the brownie layer should be set.
- Let the bars cool completely in the pan before cutting. This is important because the bars will continue to set as they cool. If you try to cut them while they’re still warm, they’ll be messy.
- Place the ? cup of heavy cream in a microwave-safe bowl and heat it in the microwave for about 30-45 seconds, or until it’s hot but not boiling.
- Pour the hot cream over the 4 ounces of chopped semi-sweet chocolate in a separate bowl.
- Let the mixture sit for about 1 minute to allow the heat from the cream to melt the chocolate.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Once the cookie dough bars have cooled completely, spread the chocolate ganache evenly over the top.
- For a firmer ganache, chill the bars in the refrigerator for about 30 minutes before cutting.
- Once the bars have cooled completely (and the ganache has set, if you used it), cut them into squares or rectangles. A sharp knife is essential for clean cuts.
- Serve the cookie dough bars and enjoy! These bars are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
- Use softened butter for both the brownie and cookie dough layers.
- Don’t overmix the brownie and cookie dough batters.
- Adjust baking time as needed based on your oven.
- Customize with toppings like sprinkles, nuts, or white chocolate.
- Use high-quality chocolate for the best flavor.
- Let the bars cool completely before cutting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes