Chocolate Chip Cookie Dough Brownie Bites
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Dough Layer (Eggless)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
Topping (Optional)
- Melted chocolate for drizzling
- Extra mini chocolate chips
Instructions
- Preheat oven to 175°C (350°F). Line a mini muffin tin with liners or grease well.
- Make the brownie batter
- In a bowl, mix melted butter and sugar.
- Add eggs and vanilla; whisk until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until combined.
- Bake the brownie base
- Spoon batter into mini muffin cups (about ¾ full).
- Bake 10–12 minutes.
- Let cool completely in the pan.
- Prepare the cookie dough
- Beat softened butter, brown sugar, and granulated sugar.
- Add milk and vanilla.
- Mix in heat-treated flour, then fold in chocolate chips.
- Assemble
- Scoop small balls of cookie dough and place on top of each cooled brownie bite.
- Gently press down.
- Decorate (optional)
- Drizzle melted chocolate and sprinkle extra chips.
- Chill
- Refrigerate 20–30 minutes to set before serving.
Tips
- Heat-treat flour by baking it at 160°C (320°F) for 5 minutes to make it safe.
- Store in the fridge up to 5 days.