A delightful combination of fudgy brownies topped with a creamy cookie dough layer and a rich chocolate glaze.
Preheat your oven to 350°F (175°C) and grease the bottom of a 9x13-inch baking pan.
Greasing the pan ensures the brownies release easily after baking.
In a mixing bowl, combine the melted shortening and sugar until smooth.
Mixing thoroughly at this stage ensures a consistent texture.
Add the eggs and vanilla extract to the mixture, blending well.
Ensure the eggs are at room temperature for better incorporation.
Stir in the flour, salt, and baking powder until just combined.
Avoid overmixing to keep the brownies tender.
Pour the batter into the prepared pan and bake for 30 minutes. Let cool completely.
Cooling completely prevents the cookie dough layer from melting.
For the cookie dough layer, cream the softened butter, brown sugar, and sugar until fluffy.
Creaming creates a light and airy texture for the cookie dough.
Mix in the milk and vanilla extract, then gradually add the flour until smooth.
Adding the flour gradually prevents lumps.
Spread the cookie dough evenly over the cooled brownie base.
Use a spatula to achieve an even layer.
For the glaze, melt the chocolate chips and canola oil in a microwave-safe bowl for about 1 minute. Stir until smooth.
Microwave in short intervals to avoid burning the chocolate.
Spread the glaze over the cookie dough layer evenly.
Work quickly as the glaze sets as it cools.
Refrigerate the bars for at least 1 hour before slicing and serving.
Chilling helps the layers set for clean slicing.
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