Description
These Chocolate Chip Cookie Dough Brownies combine the rich, fudgy texture of classic brownies with the irresistible taste of raw cookie dough and a glossy chocolate coating. Perfect as bite-sized treats, these indulgent desserts are chilled rather than baked in their cookie dough form, then dipped in melted chocolate for an extra layer of decadence.
Ingredients
Scale
Brownies
- 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 unsweetened cocoa powder, flour, salt, and baking powder until fully incorporated. Pour the mixture into a parchment-lined 9×9 inch baking pan. Bake for 20 to 25 minutes or until set. Once baked, allow the brownies to cool completely before proceeding.
- Prepare the cookie dough: In a separate bowl, cream together the softened butter, brown sugar, and regular sugar until fluffy. Mix in the milk and vanilla extract until smooth. Gradually add the heat-treated flour and mix well to form a safe-to-eat cookie dough. Finally, fold in the mini chocolate chips evenly.
- Assemble the bites: Use a cookie cutter to cut the cooled brownies into rounds. Shape the cookie dough into balls and press each ball onto the top of a brownie round, creating cookie dough brownie bites. Place them on a tray and chill in the refrigerator for 30 minutes to set.
- Coat in chocolate: Melt the chocolate chips with coconut oil or butter in a microwave-safe bowl in short bursts or over a double boiler until smooth. Dip the top of each cookie dough brownie bite into the melted chocolate to coat. Set them back onto a tray and optionally sprinkle with extra mini chocolate chips for garnish. Refrigerate until the chocolate coating is firm, about 15 to 20 minutes.
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for about 5 minutes to kill bacteria, making it safe to eat raw.
- Use parchment paper when baking the brownies for easy removal.
- Keep the cookie dough chilled to maintain its shape when assembling.
- You can substitute coconut oil with butter for the chocolate coating based on your preference.
- Store the finished brownie bites in the refrigerator and consume within 3-4 days for optimal freshness.
