Description
Decadent Brownie Bottom Cookie Dough Cheesecake Bars feature a rich, fudgy brownie base topped with a creamy cheesecake layer and finished with a buttery cookie dough topping studded with chocolate chips. These bars offer a perfect blend of textures and flavors, making them an indulgent treat for dessert lovers.
Ingredients
Scale
Brownie Layer
- 1 stick (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 1 cup (85 grams) unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (62 grams) all-purpose flour
Cookie Dough Layer
- 4 tablespoons (57 grams) unsalted butter, at cool room temperature
- 1/3 cup (67 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (80 grams) miniature semisweet chocolate chips
Cheesecake Layer
- 2 (8 ounce, 227 gram) packages cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the Brownie Layer: Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal. In a large bowl, combine melted butter, granulated sugar, cocoa powder, and sea salt and stir until well mixed. Let cool if butter is hot. Add vanilla extract and eggs one at a time, stirring well after each. Stir in flour until combined. Spread batter evenly into the prepared pan.
- Bake and Chill the Brownie Layer: Bake the brownie layer for 15 minutes, or until it just starts to set but is not fully cooked. Remove from oven and allow to cool to room temperature. Then refrigerate until ready to assemble the bars. Keep the oven temperature at 325°F if preparing the next layers immediately.
- Make the Cookie Dough Layer: In a large bowl, beat softened butter, brown sugar, granulated sugar, sea salt, vanilla extract, and milk using an electric mixer for about 2 minutes until smooth. On low speed, gradually add flour and mix until combined. Stir in miniature chocolate chips. Place dough between two sheets of parchment paper and roll into an 8-inch square. Refrigerate while preparing the cheesecake batter.
- Prepare the Cheesecake Layer: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs, flour, and sea salt and beat just until combined. Pour the cheesecake batter evenly over the chilled brownie layer in the pan.
- Assemble and Bake: Carefully place the chilled cookie dough sheet over the cheesecake batter, spreading gently if needed. Bake at 325°F for about 50 minutes or until the cheesecake is set and the cookie dough layer is barely golden but dry to the touch.
- Cool and Chill: Allow the bars to cool to room temperature. Then refrigerate for at least 2 hours to set completely before cutting.
- Serve and Store: For clean slices, use a large sharp knife warmed under hot water and wipe clean between cuts. Cut into 12 bars. Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure eggs are at room temperature for better incorporation into batter and cheesecake.
- Use foil with an overhang for easy removal of the bars from the pan.
- Chill brownie and cookie dough layers thoroughly to maintain structure during baking.
- Warming and wiping the knife between cuts prevents sticking and ensures clean bar edges.
- Bars can be stored refrigerated up to 3 days; they can also be frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brownie bars, cheesecake bars, cookie dough bars, layered dessert, chocolate dessert
