Oh yes, you heard me… Rich, chocolate brownie topped with creamy baked cheesecake all finished off with crunchy and delicious choc chip cookie. I know, it’s a discovery of epic proportions. One that I will probably tell my future grandchildren about. It’s almost like a beautiful story with a love triangle that just somehow, works. There’s no arguments, just beautiful, perfect harmony. Ok ok, I know, I’ll shut up now haha! Anywho, here is what you will need to make 12 Brownie Cheesecake Cookie Bars!
For The Brownie Layer
For The Cheesecake Layer
For The Cookie Layer
Grease and line the base & sides of an 8″ square tin with baking/parchment paper and preheat your oven to 160°C/Fan 150°C.
(A loose bottomed tin would be best, but I didn’t have one and it still worked fine.)
To make the brownie layer, combine the melted butter, caster sugar, cocoa powder & salt together in a large bowl. Mix until combined well then, if the butter is still hot, allow to cool for a minute or two. (Or you will cook the eggs in the next stage, not what you want!)
Beat the eggs then add them into the bowl along with the vanilla extract. Mix well until smooth, shiny & lump free.
Add the flour into the mix then stir until it’s all blended together well and no more flour is visible. Spread the mixture evenly into the prepared tin.
Bake in the centre of the preheated oven for 15 minutes until it just starts to set but hasn’t cooked through.
Whilst the brownie is cooking, lets make the cookie dough.
Either in a stand mixer or a large bowl with an electric hand whisk, add the butter, brown sugar, golden caster, salt, vanilla extract & milk. Mix until smooth.
Add in the flour and mix again until combined. Then throw in the chocolate chips, mix it all up again and pop into the fridge until needed.
Now the brownie is ready, place the tin on a wire rack to cool slightly whilst we get on with the cheesecake layer.
Right, either in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese & caster sugar until smooth. (about 1-2 minutes.)
Now beat the eggs and vanilla extract together and stir this into the mixture along with the flour & salt. It should be nice and smooth with a lovely shine.
Spread this evenly over the brownie layer.
Now take the cookie dough out the fridge, scoop out chunks and flatten them between the palms of your hands. Layer it evenly over the cheesecake until there is no more dough left and no cheesecake is visible.
Bake in the oven (same temperature as before) for approx 50 minutes until the cookie is lightly golden and crispy.
Now for the hard part, you need to let this baby cool completely before attempting to remove it from the tin. Otherwise you will land yourself in a right sticky mess and make it very difficult when it comes to cutting into individual bars.
So leave to cool at room temperature before placing in the fridge to chill for a minimum of 2 hours. (Better if left overnight.) Then slice into 12 portions.
The more Brownie Cheesecake Cookie Bars you eat, the more we really like them! I honestly think they taste even better after a day or two, once the flavours have really developed. First you get a hit of that gorgeously rich, chocolate brownie base, followed by a mellow sweetness from the vanilla cheesecake. And all that is topped off with chocolate chip cookie? Oh yeah, it’s pretty damn good.
Anyways, I hope you all enjoyed this week’s post my lovelies!
Until next time.
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