Description
Sinful Chocolate Chip Cookie Dough Brownie Bites merge indulgent layers of fudgy brownies and creamy cookie dough for an irresistible dessert. Rich chocolate and buttery dough create a perfect balance that melts in your mouth, leaving you craving more with each delectable bite.
Ingredients
Scale
Main Ingredients (Brownie Base):
- ½ cup (1 stick / 113 grams) unsalted butter (melted)
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- 2 large eggs
- ½ cup (60 grams) all-purpose flour
- ⅓ cup (30 grams) unsweetened cocoa powder
- ½ cup (85 grams) chocolate chips (semi-sweet or milk chocolate)
Cookie Dough Ingredients:
- ¼ cup (57 grams) unsalted butter (softened)
- ¼ cup (55 grams) brown sugar
- ½ cup (60 grams) all-purpose flour (heat-treated)
- ¼ cup (45 grams) mini chocolate chips
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Additional Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon coconut oil or butter (for smooth melting)
Instructions
- Craft the Brownie Foundation by preheating the oven to 350F (175C) and preparing a mini muffin tin with a light grease coating.
- Whisk melted butter with granulated and brown sugars, incorporating eggs and vanilla until the mixture becomes smooth and well-integrated.
- Gradually fold in flour, cocoa powder, salt, and baking powder, stirring until a uniform batter emerges without overmixing.
- Carefully distribute the batter into mini muffin cavities, filling each approximately three-quarters full to ensure even baking.
- Transfer the tin to the preheated oven and bake for 10-12 minutes, monitoring until a toothpick reveals slightly moist crumbs when inserted.
- Remove from oven and allow brownies to cool completely at room temperature, creating a stable base for the cookie dough layer.
- Sanitize the flour by spreading it on a baking sheet and heating in the oven at 350F for 5 minutes, then let it cool to room temperature.
- In a separate mixing bowl, cream butter and brown sugar until light and fluffy, then introduce milk and vanilla extract.
- Gently incorporate the cooled, heat-treated flour into the butter mixture, creating a safe-to-eat cookie dough.
- Fold in mini chocolate chips, distributing them evenly throughout the dough.
- Roll small portions of cookie dough and delicately press them onto the cooled brownie bases, creating a smooth, even layer.
- Refrigerate the assembled bites for 10-15 minutes to help the layers set and firm up.
- Melt chocolate chips with coconut oil in short microwave intervals, stirring between each to achieve a silky, smooth consistency.
- Elegantly drizzle or completely coat the cookie dough tops with the melted chocolate mixture for added decadence.
- Return the brownie bites to the refrigerator for a final 15-minute chill to allow the chocolate to set completely before serving.
Notes
- Master heat-treating flour to eliminate harmful bacteria, ensuring safe consumption of raw cookie dough by microwaving or baking at 350F for 5 minutes.
- Achieve perfect texture by not overmixing brownie batter, which prevents tough and dense bites that could compromise the delicate dessert’s lightness.
- Customize for dietary needs by substituting gluten-free flour, using plant-based butter alternatives, or replacing eggs with flax eggs for vegan-friendly options.
- Control portion sizes and prevent sticking by using mini muffin liners or ensuring thorough greasing of the tin, making removal and serving effortless.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg