Brownie Bottom Cookie Dough Cheesecake Bars
User Reviews
4.7
Brownie Bottom Cookie Dough Cheesecake Bars
Description
Brownie Bottom Cookie Dough Cheesecake Bars feature three distinct layers starting with a thick, fudgy brownie base made from melted butter, cocoa powder, sugar, and eggs, resulting in a rich chocolate foundation. On top of the brownie, a creamy cheesecake layer provides tang and smoothness, made with cream cheese, sugar, eggs, and a touch of flour to hold it together. The final layer consists of a soft cookie dough mixed with chocolate chips, offering a sweet contrast in texture and flavor. The assembly involves partially baking the brownie, chilling it, layering on the cheesecake, baking again, cooling, then topping with unbaked cookie dough, and finally baking until set.
The bars combine a dense, slightly crumbly base with a tender cheesecake middle and a chewy, chocolate-studded cookie dough top, offering a balanced mouthfeel. These bars can be cut into squares for serving and work well as a dessert for gatherings or as a treat to share.
Ingredients
For the brownies:
- 1 unsalted butter melted, stick, 113 grams
- 1 cup granulated sugar 200 grams
- 1 cup cocoa powder unsweetened, natural, 85 grams
- 1/4 teaspoon salt fine
- 1/2 teaspoon vanilla extract
- 2 egg at room temperature, large
- 1/2 cup all-purpose flour 62 grams
For the cookie dough:
- 4 tablespoons unsalted butter at cool room temperature, 57 grams
- 1/3 cup light brown sugar packed, 67 grams
- 1/4 cup granulated sugar 50 grams
- 1/4 teaspoon salt fine
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup miniature semisweet chocolate chips 80 grams
For the cheesecake filling:
- 2 cream cheese at room temperature, 8 ounce (227 gram) package
- 1/2 cup granulated sugar 100 grams
- 2 egg at room temperature, large
- 1 tablespoons all-purpose flour
- 1/4 teaspoon salt fine
Instructions
For the brownies:
- Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang.
- In a large bowl, combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Mixture will be thick. Allow to cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir to combine. Spread into prepared pan.
- Bake for 15 minutes, or until just starting to set but not fully cooked. Allow to cool to room temperature, then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking next layers immediately.
For the cookie dough:
- In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes. On low speed, gradually add the flour and beat until combined. Stir in the chocolate chips. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.
For the cheesecake:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake batter over the cooled brownie layer. Place the cookie dough sheet over the cheesecake batter.
- Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden brown but dry. Cool to room temperature, then refrigerate for at least 2 hours. Cut into 12 bars before serving.
- For clean cuts, use a big sharp knife and run it under hot water and carefully wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.
Notes
User Reviews
Overall Rating
4.7
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