Don't rush the process.

Each of these layers is delicious, and each one requires a bit of your attention. First, bake the shortbread layer. The brownie layer can be added right away, but let the cooked brownies cool before adding the cookie dough. You don't want melted cookie dough. You can speed up the process by using the refrigerator (or the freezer for those of us who are really lacking patience), and the chocolate can go on immediately following. Ideally, you will allow the chocolate to set before slicing.

Brownies should be baked in a metal baking pan. Glass pans tend to bake unevenly creating baked edges and soupy centers. You can use a glass pan if that is what is available, but preheat your oven fully, lower your oven temperature to 325, and keep a close eye on the brownies as bake times may need to be adjusted.

I like to draw my lines for slicing while the chocolate is still soft. This makes slicing so much easier once the chocolate has set. You can use a skewer or a table knife to mark your lines.

Another note on patience.

I love this cookie dough layer. It is at its very best when you have taken the time to cream the butter and sugars thoroughly. You want that dough to be light and fluffy and aerated. When you take the time to mix the cookie dough it becomes something you want to eat and eat.

Speaking of "eat and eat..."

I could nibble on these bars all day long, and it is hard for me to resist going back for just a little more and a little more. The recipe as written makes a 9 x 13 pan of treats. I cut these into 15 squares for the pictures, and that makes a generous serving. The squares can be easily cut in half for a total of 30 servings, and nobody is going to feel cheated. Having said that, if you think this might be more treat than you can handle, I have had success cutting the recipe in half and baking in an 8" square pan. Just adjust your bake times down accordingly.

A tip for spreading the cookie dough.

The cookie dough, while soft, can be difficult to spread over the brownies without messing up the soft brownies. I find it best to spoon out scoops of dough and place them evenly all around the brownie layer. Then I gently press the dough balls into place and even it all out.

Yikes! What happened to my chocolate?

I like to melt chocolate in the microwave because it is quicker, easier, and uses fewer dishes than some other methods. Chocolate, however, can be fussy, and you might find your chocolate turned crumbly, or has weird spots. Sometimes it's because some moisture got into your chocolate. Other times (and this is my most common fail) it's because you rushed the melting process. There are times I microwave for 30 seconds more and 30 seconds more when the chocolate is not perfectly smooth. In doing so, I sometimes over heat my chocolate and it becomes grainy. It still tastes good and is perfectly edible, but it lacks that nice finish.

Cookie Dough Brownie Bar - Just Desserts Bakehouse

Cookie Dough Brownie Bar

Print Recipe

Layers of shortbread, brownie, chocolate chip cookie dough, and chocolate combine to form a bar cookie of childhood dreams.

Author: Darla McVay

Ingredients

Scale

For the Shortbread:

1 cup butter at room temperature

3/4 cup powdered sugar

2 cups flour

1/2 teaspoon kosher salt

For the Brownie:

2 cups sugar

3/4 cup cocoa powder

1 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 cup melted butter

4 eggs

For the Cookie Dough:

1 cup butter

1 cup brown sugar

1/2 cup sugar

1/4 cup milk

2 teaspoons vanilla

1/2 teaspoon kosher salt

2 cups flour

1 cup chocolate chips

For the Topping:one 12oz bag chocolate chips and 2 teaspoons vegetable oil

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Instructions

Preheat oven to 350 and line a 9 x 13 metal baking pan* with parchment.

For the shortbread: mix softened butter, powdered sugar, flour and salt until incorporated and crumbly. The mixture should resemble wet sand.* Spread the mixture onto the bottom of the pan and press firmly into corners and along the bottom of the pan. Bake for 15 minutes to set.

For the brownie layer: Mix sugar, cocoa powder, flour, baking powder and salt in a bowl. Add melted butter and eggs and mix to combine. When the shortbread layer has baked, spread the brownie batter on top evenly, and return to oven to bake for 20-22 minutes. The brownies should be set, slightly puffed at the edges, but still a bit soft in the middle when done.* Allow brownies to cool completely before adding the cookie dough layer.

For the cookie dough: Mix butter, sugar, and brown sugar until light and fluffy- 3-4 minutes. Pour in the milk and vanilla, and mix to combine. Add the flour and kosher salt, mixing until the dough comes together. Fold in the chocolate chips. Spread the cookie dough over the cooled brownies.

For the topping: In a medium bowl, microwave chocolate chips and oil at 30 second intervals, stirring every 30 seconds, until melted. Pour over the cookie dough layer and allow to set before slicing.

Notes

Brownies should be baked in a metal baking pan.

The shortbread is easiest to spread in the pan if you stop stirring before the mixture comes together in a ball. A crumbly dough will come together when pressed into place and baked.

Check for brownie doneness. The cookie dough layer contributes softness, and the brownies need to be done enough to support that. Having said that, brownies will continue to cook once removed from the oven. You are aiming for soft, but not wet brownies when removed from the oven.

Find it online: https://justdessertsbakehouse.com/cookie-dough-brownie-bar/