Description
Indulge in these decadent Brown Butter Chocolate Chip Cookie Cheesecake Bars, combining rich, nutty brown butter cookie dough with a smooth, tangy cheesecake layer. Perfectly balanced and irresistibly gooey, these dessert bars are a delightful treat for any occasion.
Ingredients
Scale
Brown Butter Cookie Dough
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars later.
- Bake Brown Butter: In a saucepan over medium heat, melt the unsalted butter, stirring frequently. Continue cooking until it turns a golden brown color and emits a nutty aroma. Remove the pan from heat and let the brown butter cool slightly.
- Make Cookie Dough Base: In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Stir until well blended. Add the egg and vanilla extract, mixing until smooth and consistent.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Fold in the semi-sweet chocolate chips. Chill the cookie dough while preparing the cheesecake layer.
- Prepare Cheesecake Layer: In another clean bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated and silky.
- Assemble the Bars: Press half of the cookie dough evenly into the bottom of the prepared 8×8-inch pan. Pour the cheesecake mixture over the cookie dough layer and spread it evenly. Crumble the remaining cookie dough over the top in small clusters for a rustic finish.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and the center of the cheesecake layer is set but still slightly jiggly.
- Cool and Chill: Remove the pan from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to set firmly.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 equal bars and serve chilled or at room temperature for a moist and flavorful dessert.
Notes
- These bars are rich and gooey with a perfect balance of buttery cookie and tangy cheesecake flavor.
- Store in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the bars in an airtight container for longer storage—thaw in the refrigerator before serving.
- For an extra touch, sprinkle flaky sea salt on top before baking for a delightful sweet-salty contrast.
