Brownie and Blondie Layer Bars
Brownie and Blondie Layer Bars
Author: The Blue Jean Chef, Meredith Laurence
Serves: 15 to 20 bars
Whether you’re a brownie lover or a cookie monster, you’re going to have a hard time resisting this decadent bar. Made with half cookie dough and half brownie, there’s something for everyone.
Ingredients
- 16 ounces of your favorite chocolate chip cookie dough (store-bought or homemade)
- 1 egg
- ¼ cup vegetable oil
- ½ cup sugar
- ¼ cup cocoa powder
- ¼ cup flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Pre-heat the air fryer to 350ºF.
- Line a 7-inch baking pan with a circle of parchment paper or aluminum foil. Spray the inside of the pan (and the parchment or foil) with oil or butter.
- Press the cookie dough into the bottom of the cake pan in an even layer. Transfer the cake pan to the air fryer basket. You can use an aluminum foil sling to help with the transfer by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is roughly 26-inches by 3-inches. Place this under the cake pan and hold the ends of the foil to move the cake pan in and out of the air fryer basket. Tuck the ends of the foil beside the cake pan while it cooks in the air fryer.
- Air-fry the cookie dough, uncovered, at 350ºF for 8 minutes.
- While the bottom layer is air-frying, prepare the brownie batter. Combine the eggs, oil and sugar in a bowl. In a second bowl, combine the cocoa powder, flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined – do not over mix.
- Pour the brownie batter over the cookie layer in the cake pan. Air-fry the bars, uncovered, at 350ºF for 15 minutes. Transfer the pan to a cooling rack and allow it to cool in pan for 10 minutes.
- Cut into 20 small squares or 15 larger rectangle bars. (You will have some rounded edges on some of the squares or bars, but trust me, once people taste the bars, they won’t complain!)
