Description
These Chocolate Chip Cookie Dough Brownie Bites are a delicious two-in-one dessert combining rich, fudgy brownies with edible cookie dough, coated in smooth melted chocolate. Perfectly portioned into bite-sized rounds, they’re ideal for parties, treats, or anytime you crave a decadent, no-bake cookie dough and baked brownie combo.
Ingredients
Scale
Brownie Base
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Cookie Dough
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated to kill bacteria)
- 1 cup mini chocolate chips
Chocolate Coating
- 1 1/2 cups chocolate chips (semi-sweet or milk)
- 1 tbsp coconut oil or butter
Instructions
- Make the brownies: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the melted butter, sugar, and eggs until smooth. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until fully incorporated. Pour the batter into a parchment-lined 9×9 inch baking pan and bake for 20 to 25 minutes. Once done, allow the brownies to cool completely before proceeding.
- Prepare the cookie dough: In a separate bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy. Mix in the milk and vanilla extract thoroughly. Gradually add the heat-treated flour, mixing just until combined, then fold in the mini chocolate chips.
- Assemble the bites: Using a cookie cutter, cut the cooled brownies into rounds. Shape the cookie dough into small balls and gently press each ball onto a brownie round to form a layered bite. Place assembled bites in the refrigerator and chill for 30 minutes to firm up.
- Coat in chocolate: Melt the chocolate chips together with the coconut oil or butter over a double boiler or in short bursts in the microwave until smooth. Dip the top of each chilled brownie and cookie dough bite into the melted chocolate to coat. Place the coated bites on a tray lined with parchment paper and optionally sprinkle with extra miniature chocolate chips. Refrigerate until the chocolate coating is set and firm before serving.
Notes
- Ensure the flour used in the cookie dough is heat-treated to make it safe for raw consumption.
- Use a sturdy cookie cutter to easily shape the brownie rounds without cracking.
- Refrigerate bites well before and after chocolate coating to maintain structure and facilitate dipping.
- You can substitute coconut oil with butter for the chocolate coating depending on preference.
- Store leftover bites in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
