How does a fudge brownie bottom, creamy cheesecake filling topped with cookie dough sound?
I was thinking the exact same thing.
The best three things in the entire world combined into one ultimate recipe!
An unexpected twist from the usual layered bars or slutty brownies or cheesecakes, I present to you...COOKIE DOUGH TOPPED BROWNIE CHEESECAKE BARS!
I truly hope you enjoy baking and devouring them as much as I did!
Keep reading for the recipe! ^_^
Yields: 12 Bars
Ingredients
Brownie layer:
1 stick unsalted butter, melted
1 cup granulated sugar
1 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
1 stick unsalted butter, melted
1 cup granulated sugar
1 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
Cookie dough layer:
4 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
3/4 cup all purpose flour
1/2 cup miniature semisweet chocolate chips
4 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
3/4 cup all purpose flour
1/2 cup miniature semisweet chocolate chips
Cheesecake filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
1 tablespoons all-purpose flour
1/4 teaspoon salt
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
1 tablespoons all-purpose flour
1/4 teaspoon salt
Directions
Brownie layer:
Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang.
Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang.
1. Combine the butter, sugar, cocoa powder, and salt. Stir until well combined & cool, mixture will be thick.
2. 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.
3. Add the flour and stir again until very well blended.
4. Spread into prepared pan.
5. Bake for 15 minutes, or until just starting to set but not fully cooked.
6. Take out of oven while preparing cheesecake filling & cookie dough.
Cookie dough layer:
1. Beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes.
1. Beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes.
2. On low speed gradually add the flour and beat until combined.
3. Mix in the chocolate chips.
Cheesecake filling:
1. Beat the cream cheese and sugar until well combined and smooth.
1. Beat the cream cheese and sugar until well combined and smooth.
2. Beat in the eggs, flour, and salt just until incorporated.
3. Pour the cheesecake batter over the brownie.
Assembly:
1. Scoop out balls of cookie dough and flatten with your hands before placing over the cheesecake batter. Cover all the batter.
2. Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden but dry.
3. Cool to room temperature before refrigerating for at least 2 hours to chill.
4. Cut into 12 bars before serving.
Bars can be stored in an airtight container in the fridge for up to 3 days.
http://www.handletheheat.com/2013/11/brownie-bottom-cookie-dough-cheesecake-bars.html
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