Ingredients:

  • 16 oz chocolate chip cookie dough
  • 18 oz box fudgy brownie mix
  • 0.5 cup vegetable oil
  • 0.25 cup water
  • 2 large eggs (for brownie layer)
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs (for cheesecake layer)
  • 1 tsp pure vanilla extract
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup extra chocolate chip cookie dough, crumbled

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Press 16 oz of chocolate chip cookie dough into the bottom of the pan in an even layer. Par-bake for 10 minutes until edges are set but the center remains pale.
  3. In a medium bowl, whisk together the brownie mix, vegetable oil, water, and 2 eggs until just combined. Pour the batter over the warm par-baked cookie base.
  4. In a separate bowl using an electric mixer on low speed, beat the softened cream cheese and sugar until smooth. Add the remaining 2 eggs and vanilla extract, mixing just until incorporated to avoid aeration.
  5. Carefully spread the cheesecake mixture over the brownie layer using an offset spatula. Sprinkle the top with semi-sweet chocolate chips and the 1/4 cup of crumbled extra cookie dough.
  6. Bake for an additional 40 minutes. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours to set before slicing into 16 bars.