Description
These Chocolate Chip Cookie Dough Brownie Bites are an irresistible fusion of fudgy brownies topped with rich, edible chocolate chip cookie dough. Perfect for parties or an indulgent treat, these mini bites combine the best of both classic desserts in one bite-sized delight.
Ingredients
Scale
For the Brownie Base
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- â…“ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Edible Cookie Dough
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup (125g) all-purpose flour (heat-treated*)
- ¼ tsp salt
- ½ cup (90g) mini chocolate chips
Optional Topping
- ½ cup melted chocolate for drizzling
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C). Line a mini muffin pan with liners or grease it well to prevent sticking. In a bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, mixing until the batter is smooth. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined—avoid overmixing. Fill each mini muffin cavity about three-quarters full with the brownie batter. Bake for 12 to 15 minutes, then allow the brownies to cool completely before topping.
- Prepare the Edible Cookie Dough: In a mixing bowl, beat the softened butter along with the brown sugar and granulated sugar until creamy and fluffy. Mix in the vanilla extract and milk to blend evenly. Gradually stir in the heat-treated flour and salt to ensure safety and proper texture. Fold in the mini chocolate chips to distribute them evenly. Chill the dough in the refrigerator for 15 to 20 minutes, which makes it easier to shape into balls later.
- Assemble: Once the brownie bites are cooled, roll the chilled cookie dough into small balls, roughly one tablespoon each in size. Press these gently onto the tops of each brownie bite to form a layered treat. If desired, drizzle with melted chocolate for an extra touch of indulgence. Finally, chill the assembled brownie bites in the refrigerator for 20 to 30 minutes to allow everything to set properly before serving.
- How to Heat-Treat Flour (Important for Safe Raw Dough): Spread the all-purpose flour evenly on a baking sheet. Bake it in an oven preheated to 350°F (175°C) for 5 to 7 minutes, or until the flour reaches an internal temperature of 165°F, to eliminate any harmful bacteria. Let it cool completely before incorporating it into the cookie dough.
- Storage: Store the finished brownie bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months, making sure to thaw before serving.
Notes
- Ensure to heat-treat the flour before using it in the cookie dough to make it safe for raw consumption.
- Use mini muffin liners for easy removal and neat presentation of the brownie bites.
- You can substitute milk with a plant-based alternative to make the cookie dough dairy-free, though the recipe as is is not vegan.
- Melted chocolate drizzle is optional but adds an elegant finish and extra richness.
- For best results, chill the assembled bites well before serving to maintain their shape and texture.
