Brownie Cookie Bars (Print)
Get two desserts in one! Soft chocolate chip cookies stacked on top of gooey, fudgy brownies. Baked together for a rich, crowd-pleasing sweet treat.
# Ingredients:
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2/3 cup plain flour (for brownies).
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1/4 cup cocoa powder, unsweetened.
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6 ounces bittersweet chocolate, chopped finely.
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1 stick unsalted butter, cubed (for brownies).
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1/2 teaspoon salt (for brownies).
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1 teaspoon vanilla (for cookies).
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1 1/2 cups white sugar (for brownies).
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2 sticks butter, unsalted and softened (1 for cookies and 1 cubed for brownies).
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1 cup chocolate chips in any style.
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1 egg for cookies.
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1 3/4 cups regular flour (for cookies).
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1/2 teaspoon soda for baking.
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Three large eggs for brownies.
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1/2 teaspoon powder for baking.
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1/2 cup packed light brown sugar.
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1/2 cup fine white sugar (for cookies).
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1/2 teaspoon salt (for cookies).
# Steps:
01 -
Preheat your oven to 350°F. Line your 9x13 pan with parchment paper, giving it a quick spray before and after lining it.
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Combine baking powder, flour, salt, and baking soda for the cookie mix in a bowl. Give it a good whisk.
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Blend butter with sugars until it’s fluffy. Mix in the egg and vanilla. Stir in the dry mix and work in the chocolate chips.
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Melt the cubed butter and chocolate together over a pot of simmering water. Once smooth, stir in sugar, eggs, vanilla, cocoa powder, and a bit of salt. Fold in the flour at the end.
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Put down the brownie batter in the pan first. Sprinkle chunks of cookie dough on top. Cover it up with foil and bake for 20 minutes. Then remove foil and bake another 28-30 minutes.
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Let everything cool completely on a wire rack. Pull it out using the parchment paper and slice into neat little squares.
# Notes:
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Start testing if it’s done at around 48 minutes.
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Store in a sealed container to keep fresh for 3-4 days.
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Feel free to switch up the type of chocolate chips in the cookie portion.