Snickerdoodle Brookie Bars
Ingredients
Brownie Batter
-
1 ½
cups
semisweet chocolate chips
-
¾
cup
salted butter
-
1 ½
cups
granulated sugar
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
1
cup
all-purpose flour
-
¼
cup
natural, unsweetened cocoa powder
-
¼
teaspoon
salt
Snickerdoodle Batter
-
½
cup
salted butter, softened
-
¾
cup
granulated sugar
-
¼
cup
lightly packed brown sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1 ⅓
cups
all-purpose flour
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
½
teaspoon
baking powder
Cinnamon + Sugar Topping
-
2
tablespoons
granulated sugar
-
¼
teaspoon
ground cinnamon
Instructions
- Preheat the oven to 350°F and line a 9x13-inch pan with foil, greasing it lightly.
- For the brownie batter, melt the chocolate chips and butter in a microwave-safe bowl, stirring until smooth.
- Mix in the sugar, then add the eggs and vanilla, and combine well.
- Stir in the flour, cocoa, and salt until smooth, then set aside.
- For the snickerdoodle batter, cream the softened butter with granulated and brown sugars until smooth.
- Add the eggs and vanilla, mixing until combined.
- Mix in the flour, cinnamon, salt, and baking powder until no dry streaks remain.
- Scoop half of the brownie batter into the prepared pan, leaving space between spoonfuls.
- Scoop the snickerdoodle batter into the spaces between the brownie batter.
- Top with the remaining brownie batter in small spoonfuls.
- Sprinkle the cinnamon and sugar topping evenly over the batter.
- Bake for 30-35 minutes until puffed and a toothpick comes out with moist crumbs.
- Let cool completely, then refrigerate for easier cutting before serving.
Nutrition Facts (estimated)
Servings
24 bars
Calories
296
Total fat
15g
Total carbohydrates
38g
Total protein
3g
Sodium
181mg
Cholesterol
60mg
You might also like