Chocolate Chip Cookie Brownie Bars

One day I had a craving for brownies but then I had a thought that chocolate chips cookies sounded good too.  Then I wondered if I could combine them both in one recipe.  I took my great grandma's Congo Squares recipe and my Coffee Cream Brownie recipe and got to stirring.  The end result was better than I imagined it would be so I had to take my few pieces out of the pan and send the rest with my husband to work. He said they didn't last long before they were all gone and the plate was empty. 

Soft and chewy with a little bit of crunch from the nuts and the cookie bar dough on top makes this a taste for the senses! 

Chocolate Chip Cookie Brownie Bars                                                    Printable Recipe

Cookie Layer:

2-3/4 cups flour

2-1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup shortening

2-1/2 cups light brown sugar

3 eggs

1 cup nuts, coconut and/or chocolate chips

Brownie Layer:

1/2 cup butter, cut up

3 ounces unsweetened chocolate broken into pieces.

3 eggs

1-1/4 cup sugar

1 teaspoon vanilla extract

3/4 cup flour 

3 Tablespoons finely chopped nuts

Preheat oven to 350 degrees. 

In small bowl mix together dry ingredients.  Melt shortening (do not get too hot!) Add to mixing bowl with sugar and eggs and beat until mixed.  Add dry ingredients.  Mix until there isn't any flour.  It will be thick like cookie dough. Add in your extras.   I used a combo of milk chocolate chips and diced pecans in mine.*

Dump 3/4 of the base onto greased 10x15" jelly roll pan.  Use a roller or your fingers to spread. 

In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool. Whisk together eggs, sugar, and vanilla extract. Add melted chocolate mixture to eggs and mix. Dump in flour and whisk until flour is completely incorporated. Spread onto cookie base, covering to the edges. *

Sprinkle the rest of the base on top of the brownie batter.  Try to keep it as even as you can, breaking it up with your fingers and thumb.

 Sprinkle on the chopped nuts. Press all gently into the brownie batter.

Cook for 22 to 25 minutes or until toothpick inserted in the middle section of brownie/cookie comes out clean.  Start checking at the 22 minute mark.

Allow to cool for a little bit before you cut into them.  These would be great for a potluck or cut and frozen for a treat another day.

*I didn't put all of my step by step photos here for the two layers so be sure to check out the links to the recipes for more in depth photos!