Fudgy Chocolate Cookie Bars

Stacked of three chocolate cookie bars topped with powdered sugar.

This is the cookie bar for chocolate lovers. A mashup between chewy chocolate cookies and fudgy brownies, giving you the best of both worlds. The edges bake up crisp, the center is soft and tender, and a hidden fudge layer creates molten chocolate through every bite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 26

Total Time 46

Servings

Calories 307kcal

Author Allison Mattina

Ingredients

½ cup (113g) unsalted butter softened to cool room temp
½ cup (110g) packed light brown sugar
½ cup (100g) granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1½ cups (188g) all purpose flour spooned and leveled or weighed
⅓ cup (26g) unsweetened cocoa powder
2 teaspoons cornstarch
¾ teaspoon baking soda
½ teaspoon salt
½ cup (85g) chocolate chips
⅔ cup (157ml) hot fudge sauce heated until pourable (see note)

Instructions

Preheat oven to 350°F. Fully line an 8x8 pan (preferably metal) with parchment paper and lightly grease it. Set aside.
Using a hand mixer, or stand mixer with the paddle attachment, beat butter, brown sugar, and granulated sugar until creamy and well combined. Add egg, egg yolk, and vanilla, scraping the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Add the dry ingredients to wet ingredients and beat until fully combined, scraping the bowl and beaters as needed.
Scoop out a little more than half of the dough (about 330g) and place it in the prepared pan. Moisten your fingers with a little water and press the dough into an even layer in the bottom of the pan. Bake for 8 minutes. Once you've placed it in the oven, immediately proceed with the recipe.
Stir chocolate chips into the remaining dough in the mixing bowl, then place the bowl of cookie dough in the freezer for about 10 minutes while you proceed. This quick chill time will make the dough easier to work with.
Once the bottom layer has baked (note: it will still be soft and underbaked), remove it from the oven and carefully drizzle the hot fudge sauce over it. Gently spread the fudge into an even layer. Remove the dough from the freezer and press into flat, irregular shaped pieces. Lay those pieces in a single layer over the fudge. You should cover most of the fudge, with just a few spots peaking through.
Return the pan to the oven and bake for 16-20 minutes. The topping will still look soft (but not raw) and some edges might have bubbling fudge. Place on a wire rack and cool completely.
Once cool, dust with powdered sugar and serve.

Notes

Hot fudge sauce

This recipe uses store bought hot fudge sauce. It is thicker than chocolate syrup and should be very firm when it is room temp or refrigerated. I've tested the recipe with higher-end brands and generic store brands of hot fudge. Both worked but I did find the generic brand to be a bit thinner.

To make these bars less sweet you can use dark chocolate fudge sauce and bittersweet chocolate chips.

Serving and storage

When chilled these bars are firm and fudgy. At room temp you can eat them with your hands but the center will be a bit soft. When warm they're extra gooey and should be served with a fork or spoon.

Store in the fridge for up to four days or at room temperature for up to two days. I have not tried freezing them, but I assume they would freeze and thaw just fine.

Nutrition