Crazy Good Cookie-Brownie Bars are the ultimate dessert mashup, offering a perfect marriage of chewy cookie and fudgy brownie in every bite. This easy-to-make recipe is incredibly useful for satisfying any sweet tooth craving, delivering a guaranteed crowd-pleaser with minimal fuss.
Key Ingredients for Crazy Good Cookie-Brownie Bars
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (85g) milk chocolate chips
- ½ cup (120ml) vegetable oil
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- Pinch of salt
- 1/4 cup (60ml) water
- 1 cup (170g) semi-sweet chocolate chips (for brownie layer)
- ½ cup (85g) milk chocolate chips (for brownie layer)
How to Make Crazy Good Cookie-Brownie Bars
These Crazy Good Cookie-Brownie Bars are a dream come true for anyone who struggles to choose between the perfect cookie and the decadent brownie. The recipe is delightfully simple, promising a rich, fudgy texture blended with a chewy cookie base. With hints of chocolate blooming in every bite, these bars are incredibly satisfying. Preparation time for these delightful treats is approximately 25 minutes, with an additional 25-30 minutes for baking.
Step-by-Step Instructions
For the Cookie Layer:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
- Beat in the 2 large eggs, one at a time, followed by the 2 teaspoons of vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the 1 cup of semi-sweet chocolate chips and ½ cup of milk chocolate chips.
- Press about two-thirds of this cookie dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the cookie dough.
For the Brownie Layer:
- In a medium saucepan, melt the ½ cup of butter over low heat.
- Once melted, remove from heat and stir in the vegetable oil, ¼ cup granulated sugar, and 1 teaspoon vanilla extract.
- Whisk in the unsweetened cocoa powder and pinch of salt until smooth.
- Gradually whisk in the water until the mixture is well combined and forms a glossy sauce.
- Stir in the remaining 1 cup of semi-sweet chocolate chips and ½ cup of milk chocolate chips, allowing them to melt into the sauce for a rich, fudgy texture.
Assembling and Baking:
- Pour the brownie mixture evenly over the cookie dough layer in the baking pan.
- Crumble the reserved one-third of the cookie dough over the brownie layer, creating a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the Crazy Good Cookie-Brownie Bars cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and a perfect texture.
Why You’ll Love This Crazy Good Cookie-Brownie Bars
These Crazy Good Cookie-Brownie Bars are an absolute showstopper, boasting that irresistible combination of chewy cookie and decadent, fudgy brownie that no one can resist. The magic lies in the distinct layers, offering a delightful textural contrast and intensified chocolatey goodness in every single bite. Making these at home is surprisingly economical, saving you money compared to purchasing pre-made treats, and the quality is undeniably superior.
The sprinkle of extra chocolate chips throughout both layers, along with the rich cocoa in the brownie, creates a flavor explosion that’s even more thrilling than a simple brownie or a classic chocolate chip cookie on its own. You’ll find yourself reaching for these bars again and again. Don’t just dream about this dessert mashup; bring the ultimate chocolate experience into your own kitchen and enjoy every spectacular, crave-worthy square!
Storing and Reheating Tips
To keep your Crazy Good Cookie-Brownie Bars tasting their best, store them at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate them for up to a week; they’ll just be a little firmer. If you crave that fresh-baked warmth, simply reheat individual bars in a microwave for 10-15 seconds or in a low oven (around 300°F/150°C) for a few minutes until they are soft and gooey again. Did you make too many? You can absolutely freeze these bars! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Thaw them at room temperature before enjoying.
Final Thoughts
The Crazy Good Cookie-Brownie Bars truly live up to their name, offering a delightful fusion of two beloved desserts. Encourage yourself to whip up this simple yet spectacular treat; your taste buds will thank you for it!
Crazy Good Cookie-Brownie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together the softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the 2 large eggs, one at a time, followed by the 2 teaspoons of vanilla extract.2 large eggs, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and ½ teaspoon salt.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the 1 cup of semi-sweet chocolate chips and ½ cup of milk chocolate chips.1 cup semi-sweet chocolate chips, ½ cup milk chocolate chips
- Press about two-thirds of this cookie dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the cookie dough.
- In a medium saucepan, melt the ½ cup of butter over low heat.½ cup butter
- Once melted, remove from heat and stir in the vegetable oil, ¼ cup granulated sugar, and 1 teaspoon vanilla extract.½ cup butter, ½ cup vegetable oil, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Whisk in the unsweetened cocoa powder and pinch of salt until smooth.1/3 cup unsweetened cocoa powder, Pinch of salt
- Gradually whisk in the water until the mixture is well combined and forms a glossy sauce.1/4 cup water
- Stir in the remaining 1 cup of semi-sweet chocolate chips and ½ cup of milk chocolate chips, allowing them to melt into the sauce for a rich, fudgy texture.1 cup semi-sweet chocolate chips (for brownie layer), ½ cup milk chocolate chips (for brownie layer)
- Pour the brownie mixture evenly over the cookie dough layer in the baking pan.
- Crumble the reserved one-third of the cookie dough over the brownie layer, creating a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the Crazy Good Cookie-Brownie Bars cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and a perfect texture.