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3 layers of pure decadence, these Triple Decker Brownies: Cookie Dough Cheesecake Brownies are no laughing matter. This recipe came from a silly recommendation in my Instagram stories that I just couldn’t resist trying. I am so glad I tried. These are KILLER.

The combination of flavours amounts to a fabulous traybake. This recipe is fairly simple, there are just a few sets of instructions as we make each component separately before layering. As always, the ingredients are super easy to source too. That said, you will need to let the bake “set” for an hour or so after baking. Otherwise, the cheesecake part might still be runny.

For the brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

For these Triple Decker Brownies: Cookie Dough Cheesecake Brownies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Lemon Cheesecake Blondies or this Rocky Road For videos and baking inspiration, head on over to my Instagram.

Triple Decker Brownies: Cookie Dough Cheesecake Brownies
Triple Decker Brownies: Cookie Dough Cheesecake Brownies

Triple Decker Brownies: Cookie Dough Cheesecake Brownies

This recipe came from a silly recommendation in my Instagram stories that I just couldn't resist trying. I am so glad I tried. These are KILLER. 3 fairly simple mixtures get layered for this bake. Only warning: there will be more washing up than most of my other bakes, but it is so worth it.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9
Author: Florence Jackson

Ingredients

For the Brownie Layer

  • 50 g Dark Chocolate Melted
  • 85 g Butter Melted
  • 50 g Granulated Sugar
  • 50 g Light Brown Sugar
  • 1 Medium Egg
  • 45 g Plain Flour
  • 15 g Cocoa Powder

For the Cheesecake Layer

  • 200 g Full Fat Cream Cheese
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 50 g Granulated Sugar

For the Cookie Dough

  • 70 g Butter Softened
  • 60 g Light Brown Sugar
  • 20 g Granulated Sugar
  • 1 Medium Egg
  • 1 tsp Vanilla Extract
  • 150 g Plain Flour
  • 100 g Milk Chocolate Chips

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.

For the Brownie

  • Make the brownie layer first: melt the dark chocolate in the microwave in 20 second intervals. Set aside.
  • In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the egg and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
  • Fold in the flour and cocoa powder. Pour this into the lined tin.

For the Cheesecake

  • Make the cheesecake layer by combining the cream cheese, sugar, egg and vanilla in a small bowl. Pour this over the brownie layer.

For the Cookie Dough

  • Make the cookie layer: cream the butter and both sugars on high speed for 3-5 minutes, until light and fluffy.
  • Add the egg and vanilla and beat again. Fold in the flour and chocolate chips. Use a spoon to 'dollop' the cookie dough on top of the cheesecake layer.
  • Bake for 35-40 minutes, until the edges of the cheesecake are just turning golden and it is only a little wobbly in the middle. Let set for at least an hour before slicing.

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