Fudge-Stuffed Chocolate Cookie Brownie Bars

This recipe isn’t for the faint of heart.

But you didn’t come to this site without a serious sugar and chocolate addiction, though, did you? Welcome, my friend.

So picture this: a bottom layer of The World’s Greatest Fudge Brownie, followed by a layer of the Ultimate Chocolate Chocolate Chip Cookie with chunks of Bittersweet Chocolate Pecan Fudge folded in, just for fun and extra calories. Finish it off with a simple chocolate glaze, and you have yourself a serious chocolate situation.

How are you supposed to resist this recipe?

The answer is that you’re not supposed to. The answer is that you’re supposed to make this special bar when you know you need to treat yourself. I believe that’s an everyday sort of thing. Don’t you?

BROWNIE LAYER:

World’s Greatest Fudge Brownie

COOKIE LAYER (the Ultimate Chocolate Chocolate Chip Cookie recipe):

2 cups (one 11.5 or 12 oz. bag) Ghiradelli bittersweet chocolate chips

6 tablespoons (3/4 stick) unsalted butter

3 eggs

1 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 11.5 or 12 oz. bag) semi-sweet chocolate chips

1 cup Bittersweet Chocolate Pecan Fudge, cold & chopped into chunks (optional)

CHOCOLATE DRIZZLE:

1/2 cup bittersweet chocolate chips

1/2 teaspoon shortening
1. BROWNIE LAYER: Make according to directions in this post, and spread in a 9 x 13″ grease-sprayed pan. Bake for 20 minutes and then spread cookie layer over top.
2. COOKIE LAYER: In a medium bowl, microwave bittersweet chips with butter for 1:30, stir, then continue to microwave in 20-second increments until melted and smooth (stirring in between).
3. In a large bowl, beat eggs and sugar for 2 – 3 minutes, then stir in chocolate mixture.
4. In a small bowl, stir flour, baking powder and salt together. Stir into chocolate mixture. Gently stir in chunks of fudge. Spread gently over partially-cooked brownie base, and bake for 15 – 20 minutes (until cookie looks mostly set but not firm). Remove from oven and allow to cool on a rack.
5. CHOCOLATE DRIZZLE: In a small bowl, melt chocolate chips and shortening in microwave for 30 seconds. Stir until smooth (microwaving in additional 10 second increments). Pour into a piping bag or a small ziploc bag with the corner cut off, and drizzle over surface of cooled bars. Chill before cutting into bars or squares and indulge.
Tips:
- Fudge. Really? I admit: I added it to these bars because I had some left in the freezer from when I made the Bittersweet Chocolate Pecan Fudge recently, and I knew it would make a kick-ass combo. In reality, you’re not going to make it just for this recipe (although if you do, I need to know who you are and then pay my serious respect to you, Bakeasaurus)… so go ahead and throw in toasted nuts and chocolate chips instead- upwards of 3 cups in total. What the hell- throw in some chopped up chocolate bars into the cookie batter. Customize!
- What about using muffin cups? Oh dear, I wish now that I had. Grease muffin liners, and do a brownie base with the cookie top- like a heaping tablespoon of each. Bake for 10 + 10 minutes… I am so going to do that next time.
- Too lazy to make the chocolate drizzle over the top? Skip the heck out of it. Really. No one will miss it. (Also, if you don’t have shortening, you can technically just use the chocolate on its own. The shortening helps it to cut and behave better, that’s all.)
- These bars freeze well, so wrap in foil (or in an airtight container) and thaw in the microwave for 16 seconds or so when you know you need a jolt.
- Enjoy!
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March 9th, 2013 | More Sweets Please | 2 Comments | Tags: Brownies & Bars, Chocolate, Cookies, Fudgy, World's Best