Salted Cookie Crinkle Top Brownies.
The very BEST Salted Cookie Crinkle Top Brownies. Homemade chocolate chip cookie dough, layered with homemade fudgy brownie batter for the truly ultimate cookie bar. Sweet chocolate chunks are swirled throughout the brownie batter before baking to perfection. Finish with a sprinkle of flaky sea salt. There’s nothing not to love about these chocolate layered brownie cookie bars. Each bite is filled with doughy chocolate chip cookies and fudgy molten brownies…with an extra crinkly top. The best of both worlds.
These brownie cookie bars may not be my most creative recipe yet, but they’re truly one of my most delicious. I’m not sure I’ve met a cookie bar that’s better. A soft delicious cookie layer on the bottom and extra fudgy, molten brownies on top. Two most loved desserts combined into one.
So. Very. Good.
And perfect for these last days of February. Yes, the month flew by, but I’m excited to welcome in March on Sunday. February wasn’t the easiest month, but that’s life. The bad months help you appreciate the good ones! You just keep pushing forward. And I have a really exciting week ahead of travel…plus an insanely delicious dessert to talk about today…all very good things!
Now, these bars? They took me almost no time at all to get just right. They were oddly one of those recipes that worked pretty well the very first time I made them. I knew instantly that I would be sharing the recipe as soon as possible. Of course, while the recipe is delicious, the photos gave me some trouble. In an effort to get the photos just right, I’ve now made these brownies more than a handful of times over the last couple of weeks. Thankfully these brownies are delicious and I’ve been sharing them with everyone who turns up. It’s probably safe to say that I have this recipe pretty much perfected.
Which is great, because you absolutely need to make these, preferably tonight as an end of the workweek celebration treat. We all deserve a little indulgence every once in a while throughout the week.
The details…start with the cookie dough.
These bars start with the cookie layer. This is my go-to cookie base. Made with the classic list of ingredients…butter, sugar, an egg, lots of vanilla, flour, and plenty of chocolate chips. Very much the classic recipe, and so delicious!
Once mixed, press the cookie dough into a square brownie pan.
Let’s talk about the brownie batter.
Now, move onto the brownie batter, which I find to be extra special.
This is the brownie recipe I shared in the HBH Super Simple cookbook, it has only five very simple ingredients.
The secret lies in a generous amount of chocolate hazelnut spread, better known as Nutella. The Nutella is mixed with a couple of eggs and a touch of melted butter, then whisked until smooth. Then just add the flour and chocolate chunks. The Nutella keeps the brownies sweet and chocolatey without having to add any additional sweeteners or cocoa powder. SIMPLE, but SO GOOD.
If you don’t enjoy Nutella I’m still going to urge you to give this a try because the hazelnut flavor doesn’t really come through. On the other hand, if you simply can’t eat Nutella due to an allergy, I provided an additional brownie recipe in the notes sections of the recipe.
Once the batter is made, spread it directly over the cookie dough….
Now bake the bars.
There are a couple of things I want to note while baking. First, these brownies take longer than your average brownie to bake up since they’re thicker than your average brownie. They’ll need to bake for about thirty minutes. I then tent them with foil and continue to bake for another ten to fifteen minutes, until the brownies are just barely set in the center.
Using foil prevents the tops of the brownies from becoming too brown and preserves their beautiful crinkled top. And yes, I do think that crinkle top is beautiful, it’s what I strive for in a brownie. I love a crinkle top…with sea salt on top…of course.
Let the bars cool off a bit, then lift them out of the pan. At this point, you should really let the bars cool completely before cutting. Trust me I do understand if you need to steal a corner or two while the bars are still warm. They’re warm, gooey, and very messy, but SO very GOOD.
My only suggestion? Bake these salted cookie crinkle top brownies as soon as you get home from work today. Enjoy them just a smidge warm, maybe while snuggled up on the couch, and in full on weekend mode.
Hey, I’m convinced. Happiest (sweetest) Friday to you all – ENJOY!
A few of my favorite bar recipes.
Lastly, if you make these Salted Cookie Crinkle Top Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Salted Crinkle Top Brownie Cookie Bars
Homemade chocolate chip cookie dough layered with fudgy brownie batter...two most loved desserts...combined into one!
Crinkle Top Brownies
1. Preheat the oven to 350 degrees F. Grease an 8x8 inch square baking dish and line it with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the egg, beating until combined and creamy. Beat in the vanilla. Add the flour, baking soda, and saltbeat until combined. Stir in the chocolate chips. Press the dough into the prepared baking dish in an even layer.
3. To make the brownies. In a medium bowl, whisk together the Nutella, eggs, butter, and vanilla until smooth, about 1 minute. Add the flour and mix until just combined, 1 to 2 minutes more. Fold in the chocolate chunks (if using). Evenly spread the batter over the cooker layer. Transfer to the oven and bake for 30 minutes. Then cover the pan with foil and continue baking another 10-15 minutes, until the brownies are just set. Sprinkle with flaky sea salt and let cool.
4. Eat warm (a little messy, but delicious) or let cool and store in an airtight container for up to 5 days. ENJOY!
Alternative Brownie Recipe: https://dev.halfbakedharvest.com/crinkle-top-brownies/
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