Cookie Dough Brownie Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Layers of fudgy brownie, eggless chocolate chip cookie dough, and topped off with a decadent dark chocolate glaze.
Ingredients
  • BROWNIE LAYER:
  • ½ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • 1 Tablespoon Dark Cocoa Powder
  • ½ teaspoon Salt
  • 3 and ½ ounces Dark Chocolate Bar, chopped*
  • ⅓ cup Butter, cut into 4-6 pieces
  • ⅔ cup Light Brown Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • COOKIE DOUGH LAYER:
  • ½ cup (1 stick) Butter, softened to room temperature
  • ¼ cup Granulated Sugar
  • ½ cup Light Brown Sugar
  • 2 Tablespoons milk (any variety will work: cow’s, almond, coconut, etc.)
  • ½ teaspoon Vanilla Extract
  • ¾ cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • ¼ teaspoon Salt
  • ½ cup Mini Chocolate Chips or Chunks
  • CHOCOLATE GLAZE LAYER:
  • 3 and ½ ounces Dark Chocolate Bar, chopped
  • 2 Tablespoons Butter, cut into 4 pieces
Instructions
  1. Line a square (8x8-inch OR 9x9-inch) baking pan with foil, leaving overhang on each side. Spray with nonstick cooking spray; set aside.
  2. Preheat oven to 350 degrees F.
  3. BROWNIE LAYER:
  4. In a medium bowl, whisk together Flour, Dark Cocoa Powder, and salt. Set aside.
  5. In a double boiler** over a couple inches of lightly boiling water, melt together butter and chopped Dark Chocolate, stirring constantly until smooth and fully melted together. (You may alternatively melt butter and chocolate in the microwave: In a microwave-safe bowl, microwave butter and dark chocolate for 20 seconds; stir well. Repeat the 20 second/stir steps until butter and chocolate are fully melted together and smooth. DO NOT overcook.)
  6. Remove melted chocolate from heat and whisk in brown sugar until fully mixed and slightly gritty in texture. Whisk in eggs, one at a time, mixing well after each addition. Whisk in vanilla. With a large spoon or rubber spatula, slowly stir dry ingredients into chocolate mixture until JUST combined. Do not overmix.
  7. Pour batter into prepared baking pan and bake for 18-22 minutes, until toothpick comes out clean or with a few moist crumbs attached.
  8. Allow brownies to cool fully on a wire rack, about 1 hour.
  9. COOKIE DOUGH LAYER:
  10. Using a hand-held electric mixer on medium speed, cream together room-temperature Butter, Granulated Sugar, and Light Brown Sugar until light and fluffy. Add in Milk and Vanilla, and continue to mix until fully incorporated, scraping down the sides of the bowl as needed with a rubber scraper. Using a large spoon or rubber spatula, stir in Flour and Salt until JUST combined. Do not overmix. Fold in chocolate chips/chunks.
  11. With a knife, carefully spread the cookie dough evenly over the fully cooled brownies (Be sure to do this very gently, so that you don’t pick up any part of the brownies with the dough or the knife while spreading.)
  12. Refrigerate brownies until you are ready to add the glaze.
  13. CHOCOLATE GLAZE LAYER:
  14. In a double boiler** over a couple inches of lightly boiling water, melt chopped Dark Chocolate and Butter, stirring constantly until fully melted and smooth. (You may alternatively melt butter and chocolate in the microwave: In a microwave-safe bowl, microwave butter and dark chocolate for 20 seconds; stir well. Repeat the 20 second/stir steps until butter and chocolate are fully melted together and smooth. DO NOT overcook.)
  15. Remove brownies from refrigerator. Pour melted chocolate over cookie dough layer. Using a knife, gently spread glaze evenly over cookie dough.
  16. Refrigerate brownies until set, about 45 minutes-1 hour.
  17. When ready to serve, using both hands to grasp the overhanging foil, pull brownies straight up out of pan and transfer to a cutting board. Using a sharp knife, cut brownies into squares. Brownies should easily peel off foil. Store brownies in a tightly sealed container, in the refrigerator, for up to 1 week.
  18. Makes 16 brownies.
Notes
*I used part of a Trader Joes Pound Plus Dark Chocolate Bar in this recipe, but any brand of a solid dark chocolate bar will work great.

**You can improvise a double boiler if you do not have one. Simply set a heat-safe glass bowl on top of a saucepan of lightly boiling water. Boiling water should not touch the bottom of the bowl; only 2-3 inches of water is needed. The heat and steam from the boiling water will slowly melt the ingredients inside the heat-safe bowl. Be sure to stir continuously so that the ingredients will melt evenly.

Adapted from Lindsay Landis' The Cookie Dough Lover's Cookbook
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/cookie-dough-brownie-bars/