Brownie Bottom-Cheesecake-Cookie Dough Bars


Image result for droolThe end.



Okay not really, but oh my gawd! These turned out so good, my mouth is watering just thinking about them and I’m mentally going through the ingredients to see if I have what I need to make these again.

At first I wasn’t sure about them, the brownie part turns out very rich but the smooth cheesecake layer paired with the cookie dough and tiny crunch that chocolate chips have, deliver the perfect bite and is good enough to get your taste buds dancing.

These delicious bars are what my dreams are made of and were easy to make, although there was a lot of dishes to wash and I never feel like I have enough mixing bowls! That being said they’re totally worth it so, if you’re looking for another thing to satisfy that sweet tooth give these a shot.


Here is what you need:


  • 1 stick of unsalted butter- melted
  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder (I didn’t listen to the unsweetened part and just bought the first canister of cocoa powder I saw at the store… I’d probably stick to the unsweetened if you can find it, but delicious either way)4
  • 1/4 tsp fine salt
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all purpose flour

Cookie dough:

  • 4 tbsp unsalted butter- room temp
  • 1/3  cup, packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 3/4 all purpose flour
  • 1/2 cup semi sweet chocolate chips (the recipe calls for mini chocolate chips, but in regular “Ferah” style I didn’t read the mini part. So I can say that regular size work too but mini would have been better, although I would have probably done more than the 1/2 cup… you can never have too many chocolate chips in your cookie dough… right?)


  • 2 (8 ounce) bars of cream cheese- room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tbsp all purpose flour
  • 1/4 tsp fine salt

If you follow the directions everything works out timing wise. I do advise reading through the directions in full before you start (of course I didn’t) to get a handle on the flow of things. They take a while to prep and cook, all together you’re cooking for 1 hour and 35 minutes so make sure you’re not making these last minute. If you’re making them for an occasion you can make them ahead of time, they’re stored in the fridge in an air tight container and will last about a week in there… not that they lasted that long in my house.

Here is what you need to do:


  1. Preheat oven to 325° and line a 8×8 baking dish with tin foil, leave some overhang to help with removing the bars at the end.
  2. In a large bowl, mix the butter, sugar, salt and cocoa powder until well combined, the mixture will be thick
  3. Stir in the vanilla and eggs, one at a time making sure the mixture is well combined before adding the next one
  4. Once the batter is fully blended, add in your flour and blend that until everything is fully combined
  5. Spread batter evenly into your prepared pan
  6. Bake for 15 minutes and then let cool at room temp before placing in the fridge to cool while making everything else

At this point you can leave your oven on if you’re going to be making your cookie dough and cheesecake layer right away, to save you from having to preheat your oven more than once. But if you don’t have time to finish the recipe you can turn it off and come back later.

Cookie dough:

  1. In a large bowl, beat the butter, both sugars, salt, milk and vanilla until smooth
  2. Now slowly add in your flour, beat until combined
  3. With a wooden spoon mix in your chocolate chips
  4. Place dough between two sheets of parchment paper and roll into an 8 inch square (if you don’t have a rolling pin a wine bottle will do the trick )
  5. Place batter in the fridge to cool while you’re making the cheesecake


  1. In yet another large bowl, beat the cream cheese and sugar until smooth
  2. Next beat in the eggs, flour and salt until combined
  3. Pour cheesecake over brownie and then place your cookie dough sheet on top

Place in oven at 325° for 50- 60 minutes. Cheesecake should be set and your cookie dough slightly golden. Cool at room temp and place in the fridge to chill for at least 2 hours.

Remove your finished dish from the pan, peel away tin foil and cut out your bars.

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Let us know if you give these a try and how they turned out for you!

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One Comment Add yours

  1. looks tempting !!


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