Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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.
Notes
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.
