You’re standing at a bustling street market, the air thick with spices, the aromas of fresh confections swirling like an intoxicating dance. Suddenly, like a beacon of deliciousness, you spot it: a heavenly cookie dough brownie bar that merges the best of both worlds into one tantalizing bite. Welcome to the realm of sweet indulgence, where adventure knows no bounds — the Amazing 24 Cookie Dough Brownie Bars!
Why make this recipe?
Let’s be honest, who doesn’t need a sweet escape? The duality of rich brownie and cheeky cookie dough is like a passport to deliciousness. These bars are not just a treat; they’re a passport stamp on your culinary journey! They make the perfect companion for a movie night or a backyard gathering, where flavors collide, and taste buds explode. With each layer singing its own song, this recipe is the ultimate ode to sweet adventure.
How to make Amazing 24 Cookie Dough Brownie 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
Directions:
- Preheat that oven to a sizzling 350°F, like igniting the energy of your taste buds! Grease a 9 x 13 inch baking pan and line it with parchment paper, letting it hang over two sides like a playful flag.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until they’re thick and glossy like a tropical lagoon.
- Add the eggs and vanilla to that shimmering mixture, whisking until smooth and lighter, embodying a sun-kissed morning in paradise.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gently fold those dry ingredients into the wet ones, bringing life to this delectable creation.
- Spread that heavenly batter evenly into your prepared pan, like painting a masterpiece on a canvas.
- Bake for 22 to 28 minutes, until the top is set and shiny, the edges start to pull away, and a toothpick reveals moist crumbs—a little secret waiting to be uncovered.
- Let those brownies cool completely on a wire rack and be patient; good things come to those who wait!
- While cooling, heat-treat your cookie dough flour by baking it at 300°F for 5 to 7 minutes, stirring occasionally. Let it cool like a vintage street performer taking a break.
- Beat the softened butter, brown sugar, and granulated sugar until fabulously light and creamy. Add your milk and vanilla, mixing until smooth, while envisioning the adventure ahead.
- Gradually fold in your cooled, heat-treated flour and salt until a thick dough forms. Don’t panic if it looks a little stiff; it just means it’s packed with flavor!
- Delightfully fold in those mini chocolate chips like confetti at a festival.
- Once your brownies have cooled, dollop and spread that cookie dough over the surface from edge to edge, like a sweet blanket in dessert land.
- To make the chocolate drizzle, melt the chocolate chips with oil in short bursts in the microwave, stirring until smooth like velvet.
- Generously drizzle that molten chocolate all over, letting it cascade down like falling rain in a tropical forest.
- Chill the pan in the fridge for at least 2 hours, until the cookie dough is firm and the drizzle is set — it’s a marathon, not a sprint!
- Grab those overhanging parchment edges and lift the slab from the pan. Cut it into tall bars or decadent squares; perfection awaits with every slice.
How to serve Amazing 24 Cookie Dough Brownie Bars
Serve these beauties on a vibrant platter, maybe with a sprig of mint for a touch of flair. Let the bars be the center of attention at your next gathering, ready to steal the show while your guests swoon at each mouthful!
How to store Amazing 24 Cookie Dough Brownie Bars
Store any leftovers (if they last that long!) in an airtight container at room temperature for up to 5 days or keep them in the fridge for a little extra chill. Just remember to warm the brownie portion to a delicious 165°F (74°C) for safe serving, as we want our adventures to stay sweet and safe!
Tips to make Amazing 24 Cookie Dough Brownie Bars
- Experiment with different types of chocolate chips — white, dark, or even peanut butter chips can elevate this to a whole new level!
- Be sure to measure your flour correctly. Too much flour can lead to dense brownies, and nobody wants that!
- Feel free to swirl in a layer of caramel or peanut butter before baking the brownie base for a twist of flavor.
Variations
Want to spice it up? Add chopped nuts or your favorite candies to the brownie base for an extra crunch! Or go international with a sprinkle of sea salt or toasted coconut over the fresh-out-of-the-fridge bars for that touch of flair worthy of a street food cart in Bali or Mexico City!
FAQs
Can I use a different size pan?
Absolutely! Just be aware that baking times will vary. Keep an eye on that timer, and check for doneness with that trusty toothpick!
Is there a way to make these gluten-free?
You can substitute the all-purpose flour with a gluten-free blend; just ensure it includes xanthan gum for that perfect texture.
Can I freeze these bars?
You bet! Wrap them tightly and pop them in the freezer for up to 3 months. They’ll be like a delicious time capsule waiting to transport you back to tasty moments!
So gear up, grab your apron, and let these Amazing 24 Cookie Dough Brownie Bars whisk you away on a flavor adventure you won’t forget! Happy baking!
Cookie Dough Brownie Bars
Ingredients
Method
- Preheat oven to 350°F and grease a 9 x 13 inch baking pan, lining it with parchment paper.
- In a bowl, whisk together melted butter, granulated sugar, and brown sugar until thick and glossy.
- Add eggs and vanilla, whisking until smooth.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Fold into the wet mixture.
- Spread batter evenly in prepared pan.
- Bake for 22 to 28 minutes, until the top is set and shiny, and a toothpick reveals moist crumbs.
- Let brownies cool completely on a wire rack.
- Heat-treat cookie dough flour by baking it at 300°F for 5 to 7 minutes. Let it cool.
- Beat softened butter, brown sugar, and granulated sugar until light and creamy. Add milk and vanilla, mixing until smooth.
- Gradually fold in cooled heat-treated flour and salt until dough forms. Fold in mini chocolate chips.
- Spread cookie dough over cooled brownies.
- Melt chocolate chips with oil in the microwave, stirring until smooth.
- Drizzle chocolate over the bars.
- Chill the pan in the fridge for at least 2 hours until set.
- Lift the slab from the pan, slice into bars or squares.