Description
Delectable chocolate chip cookie dough brownie bites merge two classic desserts into irresistible mini treats. Rich chocolate and sweet dough create a perfect balance that chocolate fans will adore.
Ingredients
Scale
- 2 eggs (large)
- ½ cup (113 g / 4 oz) unsalted butter (melted)
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ½ cup (85 g) chocolate chips (semi-sweet or milk chocolate)
- ¼ cup (57 g / 2 oz) unsalted butter (softened)
- ¼ cup (55 g) brown sugar
- ¼ cup (60 g) all-purpose flour (heat-treated)
- ¼ cup (45 g) mini chocolate chips
- ⅓ cup (30 g) unsweetened cocoa powder
- 1 tbsp milk
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- ¼ tsp salt
- ¼ tsp baking powder
- 1 tsp coconut oil or butter (for smooth melting)
Instructions
- Prepare Oven and Tin: Preheat oven to 350F (175C) and lightly grease a mini muffin tin.
- Create Brownie Base: Whisk melted butter with sugars, eggs, and vanilla until smooth, then gently fold in flour, cocoa powder, salt, and baking powder to form a uniform batter.
- Bake Brownie Foundation: Distribute batter into muffin cavities, filling three-quarters full, and bake for 10-12 minutes until a toothpick shows slightly moist crumbs.
- Sanitize Flour: Spread flour on a baking sheet and heat in the oven at 350F for 5 minutes, then cool to room temperature.
- Craft Cookie Dough: Cream butter and brown sugar, then mix in milk and vanilla; incorporate cooled, heat-treated flour and fold in mini chocolate chips.
- Assemble Layers: Cool brownies completely, then press cookie dough portions onto brownie bases and refrigerate for 10-15 minutes to set.
- Chocolate Finale: Melt chocolate chips with coconut oil in short microwave intervals, drizzle or coat cookie dough tops, and chill for a final 15 minutes before serving.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a tender, delicate brownie texture without developing tough gluten strands.
- Flour Safety Technique: Always heat-treat raw flour in the oven at 350F for 5 minutes to eliminate potential harmful bacteria, ensuring a safe no-bake cookie dough layer.
- Chocolate Drizzling Pro: Melt chocolate in short microwave bursts, stirring between intervals to prevent burning and achieve a smooth, glossy coating that sets perfectly.
- Portion Control Trick: Use a small cookie scoop or melon baller to create uniform cookie dough balls, ensuring consistent size and professional-looking brownie bites.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 175
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg