What’s better: Cookie dough or a made-from-scratch brownie? With this recipe, you don’t have to choose! This outrageously rich dessert joins your favorite sweet treats in heavenly layers of brownie and chocolate chip cookie dough, all lavishly covered with chocolate ganache.
These sweet, impressive nibbles can take center stage of your dessert table, be presented as edible gifts, or be offered to lucky visitors any time of year.
Though they require a little work and planning, you can make them days in advance so you aren’t stuck in the kitchen waiting for the brownies to cool and for the no-bake cookie dough to chill. (Bonus: You don’t need to worry about eating uncooked eggs in this dough!) Finally, the ganache conveniently whips up in just minutes.
In the unlikely event that you have leftovers, store them in the fridge.
Make-ahead tips
Brownies: You can make the brownie portion of this recipe up to three days in advance. Once they’re completely cooled, wrap them tightly in plastic and store at room temperature until you’re ready to make your bars.
Cookie dough: You can make the no-bake chocolate chip cookie dough up to three days in advance, too. Cover the bowl with plastic wrap and refrigerate until you’re ready to assemble the bars. Because the butter in the dough hardens when cold, you’ll need to take the dough out of the refrigerator until it softens enough to spread.
1/2 cup vegetable oil1 cup sugar1 teaspoon vanilla2 large eggs1/4 teaspoon baking powder1/3 cup cocoa powder1/4 teaspoon salt1/2 cup flour1 tablespoon butter (to grease pan)
Cookie dough batter:
2-1/4 cups flour1 teaspoon salt2 sticks butter, softened3/4 cup sugar3/4 cup brown sugar1 teaspoons vanilla extract3 tablespoons milk2 cups chocolate morsels
Chocolate ganache:
2 cups dark chocolate, finely chopped1 cup heavy creamChocolate shavings (for garnish)
Cookie dough: Ganache: To Assemble:
