Description
Indulge in these decadent Brownie Bottom Cookie Dough Cheesecake Bars featuring a rich, fudgy brownie base, topped with a creamy cheesecake layer, and finished with dollops of edible cookie dough loaded with mini chocolate chips. These triple-layered bars combine the best of brownies, cheesecake, and cookie dough into one irresistible dessert perfect for any occasion.
Ingredients
Scale
For the brownie layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the cheesecake layer:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the cookie dough layer:
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Prepare the brownie layer: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until combined. Sift in the cocoa powder, all-purpose flour, and salt, then stir until the batter is smooth. Pour the brownie batter into the prepared pan and spread it evenly.
- Make the cheesecake layer: In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Gently spread this cheesecake mixture evenly over the brownie batter in the pan.
- Prepare the cookie dough layer: In another bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Mix in the milk and vanilla extract. Stir in the flour and salt until a soft dough forms. Fold in the mini chocolate chips. Drop small spoonfuls of the cookie dough mixture over the cheesecake layer, gently flattening them slightly; the dough won’t cover the entire surface.
- Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake center is set and the edges are lightly golden. Once baked, allow the bars to cool completely on a wire rack.
- Chill and serve: After cooling, refrigerate the bars for at least 2 hours to set properly before slicing into 12 bars. For best slicing results, chill overnight and use a warm knife to cut through the layers cleanly.
Notes
- For easier slicing, chill the bars overnight and use a hot knife to cut through smoothly.
- To make the cookie dough safer to eat raw, toast the flour in the oven at 350°F for 5 minutes before mixing.
- Store the bars in the refrigerator for up to 5 days or freeze them for up to 1 month for longer storage.
