Choco-Chip Cookie Brownie Bars

A perfect gooey, sticky and chewy Choco-Chip Cookie Brownie Bars. They are soft and chewy as the name promises with goodness of both brownies and cookies in one. Brownie layer is topped with cookie layer to form bars and give the taste of double whammy!

Try other brownie and cookie recipes like whole wheat brownie, spinach brownie, wine roasted strawberry brownies or oats cookies, basil chocolate cookies.

Eggless Choco-Chip Cookie Brownie Bars
Eggless Choco-Chip Cookie Brownie Bars

The love of brownie is the best love of all. It is a rare occasion that I crave a cake but it is a frequent occurrence for me to crave a brownie and that at odd hours of night and day. There is something too divine in a brownie.

Eggless Choco-Chip Cookie Brownie Bars
Eggless Choco-Chip Cookie Brownie Bars

I have been meaning to create a cookie brownie for many months now and when I got the brief for this month’s assignment from The Royale, I happily jumped on the prospect of finally making these.

Eggless Choco-Chip Cookie Brownie Bars
Eggless Choco-Chip Cookie Brownie Bars

These are every bit as soft and chewy as the name promises with goodness of both brownies and cookies in one.

Eggless Choco-Chip Cookie Brownie Bars
Eggless Choco-Chip Cookie Brownie Bars
9-12 brownie bars Conversion Chart Print

Choco-Chip Cookie Brownie Bars

Ingredients

for the cookie dough
1 cup of all purpose flour
¼ cup of amaranth flour
cup or 80 grams of butter, unsalted and softened
2 tablespoons of granulated sugar
3 tablespoons of brown sugar
1 tablespoon of powdered flax seed
3 tablespoons of warm water
teaspoon of baking powder
¼ cup of boiling water
¼ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of vanilla extract
¾ cup of chocolate chips or chopped dark chocolate
for the brownie
cup of all-purpose flour
¼ cup or 60 grams of butter, unsalted and softened
85 grams of dark chocolate, chopped
½ cup of granulated sugar
1 tablespoon of powdered flax seed
3 tablespoons of warm water
½ teaspoon of vanilla extract
½ teaspoon of salt
2 tablespoons of unsweetened cocoa powder

Preparation

1.Start by bringing all the ingredients to room temperature if they were refrigerated. It's best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
2.Preheat the oven to 350°F (180°C). Grease an 8 inch square pan with butter and line it with parchment paper with at least 1 inch over-hang on 2 sides to make it easy to pull-out the brownies. Or you can use cooking spray as well.
3.for the flax seed egg
4.Soak flax seed powder in warm water from cookie dough in a small bowl for 10-15 minutes. Set aside.
5.for the cookie dough
6.In a large mixing bowl, cream both the sugars and butter together using a wooden spoon.
7.Add one bowl of flaxseed mixture and vanilla extract to butter mixture. Mix gently.
8.Add baking soda, baking powder, salt and both all purpose and amaranth flours. Mix well using a wooden spoon but lightly.
9.Add in chocolate chips. Mix enough to ensure it is uniformly distributed.
10.for the brownie
11.Soak flax seed powder in warm water from cookie dough in a small bowl for 10-15 minutes. Set aside.
12.In a double boiler or a smaller pan settled on a water bath, melt butter and chocolate together.
13.The water in the bath should be simmering.
14.Continue stirring until both chocolate and butter are fully melted.
15.Remove it from flame.
16.Alternatively you can melt butter and chocolate together in a microwave in 30 secs spurts till they are melted together.
17.Add sugar, followed by the remaining bowl of flax seed mixture and vanilla extract to the chocolate mixture.
18.Add cocoa powder and salt and mix well using a whisk.
19.Using gentle folding, add the flour to the batter until combined.
20.Now pour the brownie batter in the prepared pan. If required, spread out evenly using a spatula.
21.Using a tablespoon, dump the cookie dough on top of the brownie layer.
22.The dumping can be uneven allowing little brownie batter o show in places.
23.Press down gently.
24.Bake for 25-30 minutes or till done.
25.Let it cool completely in the pan over a wire rack.
26.Using the overhang of butter paper, pull out the cookie brownie bars.
27.Preferably let the brownies cool overnight and then slice them with a plastic knife instead of a steel one, it is easier to slice the brownies. Serve warm with ice-cream and sauce on the side.
28.Slice them and enjoy with a cup of tea or coffee.
29.You can store them in refrigerator in an air-tight container.

Notes

The trick of perfect brownies lie in 2 things. One is not over-bake them, otherwise they become cake like and not chewy.

Second is too allow them to cool completely (no matter how tempted you are) before slicing. Also use a plastic knife and not a serrated knife. I use the cheap plastic knives which are given with store-bought cakes.

You can substitute cookie or brownie layer with the recipe of your choice. However, the baking time may vary. So adjust accordingly.

You may need to cover the pan after 10 minutes of baking as cookies tend to get over done fast.

Measure the ingredients correctly. Use standard cups and spoon measures to measure them.

All the ingredients must be at room temperature.

Use best quality ingredients to make this cake.

After adding the flour, do not overmix the batter.

This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.