AuthorNina AroraMake the Cookie Dough:
Beat the butter and sugar with a wooden spoon, then mix in the egg and vanilla extract.
Sift the flour, baking powder, and baking soda, then add the salt. Mix until smooth.
Fold in the milk chocolate chips.
Prepare the Base:
Scrape the cookie dough into a 20cm (8in) lined brownie tin, pressing it in evenly.
Place the tin in the fridge while preparing the brownie batter.
Make the Brownie Batter:
Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth.
Remove from heat and let it cool for 5 minutes.
In a separate bowl, whisk the sugar and egg together, then add the warm chocolate-butter mixture and whisk until fully combined.
Add the salt and flour, and fold in the white chocolate chips.
Preheat the Air Fryer:
Preheat the air fryer to 180°C (350°F) for 3 minutes. Remove the tin from the fridge.
Bake the Cookie Base and Brownie Layers:
Bake the cookie dough in the air fryer for 10 minutes at 180°C (350°F).
After baking, tap the surface to deflate the dough.
Pour the brownie batter over the cookie layer and smooth it with a spatula.
Bake at 180°C (350°F) for an additional 14 minutes, or until the top has a crisp crust and a slight wobble.
Allow it to cool in the tin on a wire rack.
Chill and Serve:
After cooling, place the tin in the fridge for 2–3 hours to chill and set.
Once chilled and firm, remove from the tin and cut into squares.
Ingredients
Directions
Make the Cookie Dough:
Beat the butter and sugar with a wooden spoon, then mix in the egg and vanilla extract.
Sift the flour, baking powder, and baking soda, then add the salt. Mix until smooth.
Fold in the milk chocolate chips.
Prepare the Base:
Scrape the cookie dough into a 20cm (8in) lined brownie tin, pressing it in evenly.
Place the tin in the fridge while preparing the brownie batter.
Make the Brownie Batter:
Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth.
Remove from heat and let it cool for 5 minutes.
In a separate bowl, whisk the sugar and egg together, then add the warm chocolate-butter mixture and whisk until fully combined.
Add the salt and flour, and fold in the white chocolate chips.
Preheat the Air Fryer:
Preheat the air fryer to 180°C (350°F) for 3 minutes. Remove the tin from the fridge.
Bake the Cookie Base and Brownie Layers:
Bake the cookie dough in the air fryer for 10 minutes at 180°C (350°F).
After baking, tap the surface to deflate the dough.
Pour the brownie batter over the cookie layer and smooth it with a spatula.
Bake at 180°C (350°F) for an additional 14 minutes, or until the top has a crisp crust and a slight wobble.
Allow it to cool in the tin on a wire rack.
Chill and Serve:
After cooling, place the tin in the fridge for 2–3 hours to chill and set.
Once chilled and firm, remove from the tin and cut into squares.
Notes
These layered squares feature a chewy, chocolate chip cookie base topped with a fudgy, gooey brownie layer. The combination of milk and white chocolate chips, along with the perfect balance of textures, makes this dessert a crowd-pleaser. Whether you’re celebrating or just need a sweet indulgence, these bars are the ultimate treat for any occasion.
Conclusion:
With their irresistible layers and indulgent flavors, Double-Decker Brownie Cookie Squares are a must-try for anyone who loves a sweet, rich dessert. Easy to make with an air fryer and perfect for sharing, these squares are sure to become a favorite in your recipe collection. Enjoy them fresh from the fridge, or serve them at your next celebration!
