Description
A two-layer dessert combining rich, fudgy brownies with a safe-to-eat sweet cookie dough layer studded with chocolate chips. Perfect for game day, these bars are sturdy, make-ahead friendly, and incredibly indulgent.
Ingredients
Scale
- For the Brownie Base:
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (60g) all-purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- ¼ teaspoon salt
- For the Cookie Dough Layer:
- 1 cup (120g) all-purpose flour (heat-treated)
- ½ cup (113g) butter, softened
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (170g) mini chocolate chips
Instructions
- Heat-treat the flour: Place 1 cup of flour for the cookie dough in a small skillet over medium-low heat. Stir constantly for 2-3 minutes until it reaches 160°F or smells slightly toasted. Let cool completely.
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the brownie base: In a microwave-safe bowl, melt the ½ cup butter. Stir in 1 cup granulated sugar. Whisk in 2 eggs and 1 teaspoon vanilla. Whisk in ½ cup flour, ⅓ cup cocoa powder, and ¼ teaspoon salt until just combined. Pour into the prepared pan and spread evenly.
- Make the cookie dough: In a medium bowl, beat ½ cup softened butter until creamy. Add 1 cup brown sugar and ½ cup granulated sugar; mix until smooth. Add 1 egg and 1 teaspoon vanilla; beat until combined. Fold in the cooled heat-treated flour and ¼ teaspoon salt. Finally, fold in 1 cup mini chocolate chips.
- Spread the cookie dough evenly over the brownie batter in the pan, pressing down firmly.
- Bake for 25-30 minutes. The edges should be set, but the center should still look slightly soft. A toothpick inserted should come out with moist crumbs.
- Cool completely in the pan on a wire rack for at least 1 hour. For best results, chill in the fridge for 2 hours to set the layers.
- Lift bars out using parchment overhang. Cut into 16 squares and serve.
Notes
Ensure flour is heat-treated to at least 160°F for safety. Do not overmix the brownie batter to maintain a fudgy texture. Chill bars before cutting to ensure clean slices. Can be stored in the fridge for up to 1 week or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: brownie bars, cookie dough brownies, game day dessert, football snacks, chocolate chip cookie dough, make-ahead dessert, fudgy brownies