Brownie Cheesecake Cookie Bars Recipe – Easy Chocolate Chip Delight

Last Updated on 4 months by Neha Deshmukh

Brownie Cheesecake Cookie Bars Recipe – Easy Chocolate Chip Delight

Hey everyone! If you’re anything like me, you love a good dessert bar. Something that combines all the best flavors and textures into one unbelievably delicious bite? Yes, please! I stumbled upon this recipe a while back, and it’s become a total crowd-pleaser. Seriously, prepare to be asked for this one… a lot! These Brownie Cheesecake Cookie Bars are exactly what they sound like – a fudgy brownie base, a creamy cheesecake layer, and a sprinkle of soft, chewy chocolate chip cookie dough on top. It’s a little bit of heaven in every slice.

Why You’ll Love This Recipe

Let’s be real, who can resist a triple-layered treat? These bars are the ultimate indulgence. They’re surprisingly easy to make, even though they look super impressive. Plus, they’re perfect for potlucks, parties, or just a cozy night in. Honestly, I made these for a friend’s birthday last month, and they were gone within hours!

Ingredients

Here’s what you’ll need to whip up these amazing bars:

• 50 gm butter
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup cocoa powder
• A pinch of salt
• 1/2 tsp vanilla extract
• 8 oz cream cheese
• 1 egg
• 1 tsp corn flour
• 1/3 cup sugar
• 1/2 tsp vanilla extract
• 50 gm butter
• 1/4 cup white sugar
• 1 egg
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1/2 cup chocolate chips

Ingredient Notes

Okay, let’s talk ingredients for a sec. A few little things can make a big difference!

• Cocoa Powder: Use a good quality cocoa powder here. I prefer Dutch-processed cocoa for a richer, smoother chocolate flavor. It really elevates the brownie layer.
• Chocolate Chips: Semi-sweet chocolate chips are my go-to, but feel free to use milk chocolate, dark chocolate, or even a mix! I’ve also used chocolate chunks before, and they’re amazing.
• Cream Cheese: This is not the time to use low-fat cream cheese. Full-fat cream cheese is essential for that creamy, decadent cheesecake texture. Trust me on this one! Let it come to room temperature for a super smooth cheesecake layer.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a 4-inch pan with parchment paper, leaving some overhang on the sides. This will make it so much easier to lift the bars out later.
2. For the brownie layer, melt the 50 gm butter with the 1/4 cup brown sugar. Let it cool slightly, then whisk in the 1/4 cup flour, 1/2 cup cocoa powder, a pinch of salt, and 1/2 tsp vanilla. Pour this into your prepared pan and bake for 10 minutes.
3. While the brownie is baking, let’s make the cheesecake layer! Beat the 8 oz cream cheese, 1 egg, 1 tsp corn flour, 1/3 cup sugar, and 1/2 tsp vanilla extract until everything is smooth and creamy.
4. Now for the cookie dough! Cream together the 50 gm butter, 1/4 cup white sugar, and 1 egg until it’s nice and fluffy. Then, gently fold in the 3/4 cup flour, 1/4 tsp baking powder, 1/8 tsp salt, and 1/2 cup chocolate chips. Roll this into 9 equal-sized balls.
5. Reduce the oven temperature to 160°C (325°F). Spread the cheesecake batter evenly over the partially baked brownie. Then, arrange the cookie dough balls evenly on top of the cheesecake.
6. Bake for 50 minutes, or until the cheesecake is set and the cookie dough is golden brown. Let the bars cool completely before refrigerating for at least 2 hours to set. This is the hardest part, I know!
7. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice and serve chilled.

Expert Tips

• Don’t overbake the brownie layer! You want it to be slightly fudgy.
• Make sure your cream cheese is at room temperature for a smooth cheesecake layer.
• Chilling the bars completely is crucial for clean slices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan cream cheese.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: Reduce the sugar in the cheesecake layer if you prefer a less sweet treat.
• Nut-Free Option: Omit the chocolate chips and use a nut-free alternative like dried cranberries.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of cardamom to the cookie dough. For Christmas, a dash of peppermint extract is lovely! My aunt always adds chopped pistachios for a festive touch.

Serving Suggestions

These bars are delicious on their own, but you can also serve them with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of powdered sugar. A glass of cold milk is also a perfect pairing!

Storage Instructions

Store leftover bars in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day!

FAQs

1. Can I use a different size pan for these bars?

You can, but the baking time will need to be adjusted. A smaller pan will result in thicker bars and a longer baking time, while a larger pan will result in thinner bars and a shorter baking time.

2. How can I prevent the cookie dough from sinking into the cheesecake layer?

Make sure the cheesecake layer is firm before adding the cookie dough balls. Chilling the cheesecake for a few minutes before adding the dough can help.

3. Can these bars be made ahead of time?

Yes! You can make the bars a day or two in advance and store them in the refrigerator.

4. What’s the best way to get clean slices of these bars?

Use a warm, sharp knife. Run it under hot water and wipe it clean between each slice.

5. Can I substitute the chocolate chips with other mix-ins like nuts or dried fruit?

Absolutely! Feel free to get creative with your mix-ins. Chopped nuts, dried cranberries, or even sprinkles would be delicious.