One of the most popular desserts that most people tend to love is brownies. There is just something about the fudgy, chocolate taste and the soft centers that just makes thing right in the world. Another dessert that people tend to love is cheesecake. In fact, it seems that it is one dessert that tends to be ordered off of the menu.
If you have ever struggled to decide which is the better choice, it is no longer necessary to choose. All you have to do is use this cookie and milk cheesecake brownie bar recipe and you will be well on your way. Not only does it make the perfect sweet treat after a meal, it is great for those late night raids on the fridge.
For the brownie base:
1 box brownie mix
½ cup vegetable oil
3 tablespoons water
For the cheesecake layer:
16 ounces cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
For the chocolate chip cookie topping:
1 pouch (1 pound 1.5 ounces) chocolate chip cookie mix
1 tablespoon all-purpose flour
½ cup butter, softened
Heat oven to 350 degrees. Grease bottom only of 9×13 pan with nonstick spray.
In a large mixing bowl, mix brownie batter ingredients until well blended. Pour evenly into pan, then bake 20 minutes.
Meanwhile, in another large mixing bowl, beat cream cheese with hand mixer on medium speed until smooth. Add sugar, then beat until blended. Add 2 eggs and vanilla, then beat just until blended. In a medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg, stirring until soft dough forms.
Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into bars, and store any leftovers covered in refrigerator.