Fudgey Brownie Cookie Bars
It’s October, which basically means we need lots and lots of chocolate in our lives. (Um…If you read this after the blog publish date, well, technically we need chocolate in our lives ALL year long.)
The last few blogs we’ve enjoyed some homemade candy. We had two chocolate candy recipes, and then we got to devour handfuls of homemade gummy bears. (Oh, and those gummies made hubby so happy!)
To round out the sugary fun, we needed to create a brownie recipe that would be simply irresistible. (Warning: they are WAY too good.)
Sarah and Kelsey from Light My Heart had fun creating all the yummy candy together. Kelsey was the perfect taste tester.
For the delicious brownie recipe, Molly, who owns Little Lemon Bakery in the Crystal Shores series, wanted to whip up this fun new idea. She’s had this brownie recipe idea for a while now and finally had time to create it.
Bonus: now there are a few brownie recipes on the menu at the bakery. Crystal Shores is pretty lucky to have Molly in their little town.
Something cool, the recipe could be mixed and matched. Don’t feel locked into to the recipe I share below. The crust could use graham cracker crumbs or chocolate cookie crumbs.
Before I made this recipe, I had to look through my brownie recipes in the Café Terra vault. When I had the blog years ago, I made this decadent brownie with a chocolate cookie layer. That cookie layer really adds a chocolate loving punch to each bite. (I may need to pull that old recipe out and remake it soon…it was damn good.)
I should probably put a disclaimer on this fudgey brownie recipe. My hubby LOVES chocolate and so he wanted to keep eating the brownies (he didn’t of course). So, just be ready for your chocolate lovers to sneak a few extra bites when you’re not looking, LOL!
Okay, it’s finally time; let’s go grab a piece!
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Fudgy Brownie Cookie Bars
Recipe by Terra Kelly
Prep: 15-25 minutes
Cook: 18-25 minutes
Makes: 9 x 13 pan (15-20 bars)
Ingredients
For chocolate chip cookie crust
2 cups almond flour (or graham cracker crumbs)
¼ cup all-purpose flour
½ cup salted butter, melted
½ cup granulated sugar (or favorite sugar)
½ cup milk chocolate chips (or dark chocolate chips)
For fudgy brownie layer
½ cup (8 oz) semi-sweet baker’s chocolate, melted
½ cup salted butter, melted
1 cup granulated sugar (or favorite sugar)
2 large eggs
2 Tbsp canola oil (or your favorite oil)
1 tsp vanilla extract
1 ½ cup all-purpose flour
¼ cup unsweetened cocoa powder, sifted (or cacao powder)
1 tsp baking powder
Pinch of salt
For frosting layer
2 cups confectioners’ sugar
4 Tbsp cocoa powder, sifted (or cacao powder)
7-10 Tbsp half and half (or favorite milk)
Directions
Preheat oven to 350 degrees Fahrenheit. In a 9 x 13 inch pan, spray with cooking spray and place parchment around the sides and bottom. (The parchment paper is optional. It’s a simple way to pull the bars out of the pan and cut them evenly.)
Note: Melt butter in a microwave or in a pan on the stove with medium heat.
For chocolate chip cookie layer: In a medium bowl, add almond flour, all-purpose flour, melted butter, sugar, and chocolate chips. Mix the ingredients together and pour into the bottom of the prepared pan. Press the ingredients evenly around the bottom of the pan and then set aside.
Note: To melt chocolate you can use your microwave or a double-boiler. Here’s how to create a double boiler: cover bottom of a saucepan with a small amount of water and place a metal pan over the top of the pan. Set the burner to medium-low. When using a double-boiler you must stir the chocolate frequently to ensure it does not burn to the bottom of the metal pan. (A little extra note: you could melt the butter for the brownie batter mix with the chocolate to save some time.)
For fudgey brownie layer: In a medium bowl, add sugar, eggs, oil, vanilla extract, melted butter and mix together.
In a small bowl, add flour, cocoa powder, baking powder, salt and mix together.
Add dry ingredients to the wet ingredients, then add the melted chocolate while stirring the ingredients together.
Pour the brownie batter over the chocolate chip cookie layer in the prepared pan. Evenly spread the batter around and bake for 18-25 minutes, depending on your oven. (I have a gas oven and baked my brownies for 20 minutes.) Use a toothpick to check to see if the brownies are cooked through.
Note: Let the brownies cool before adding the frosting.
For frosting layer: In a small bowl, add confectioners’ sugar, cocoa powder, and milk. Mix together until the frosting is smooth and easy to pour over the brownies (Important: you don’t want the frosting to be runny so add the milk slowly).
For fun, I added sprinkles.
Now it’s time to enjoy some chocolatey happiness!
