Description
Indulge in these decadent Chocolate Chip Cookie Dough Brownie Bites, which pair fudgy brownie rounds with luscious, edible cookie dough balls topped with a smooth chocolate coating. Perfect for parties or special treats, this no-bake delight combines two classic desserts into one bite-sized treat that’s as fun to make as it is to eat.
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 Topping
- 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. Gradually stir in the cocoa powder, flour, salt, and baking powder until just combined. Pour the batter into a parchment-lined 9×9-inch baking pan. Bake for 20 to 25 minutes, then remove from the oven and allow the brownies to cool completely before proceeding.
- Prepare the Cookie Dough: In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the milk and vanilla extract. Slowly add the heat-treated flour, mixing until fully incorporated. Finally, fold in the mini chocolate chips to create your cookie dough topping.
- Assemble the Bites: Once the brownies are cooled, use a cookie cutter to cut them into round shapes. Shape the prepared cookie dough into small balls and gently press each onto a brownie round. Place the assembled bites on a tray and chill in the refrigerator for 30 minutes to firm up.
- Coat in Chocolate: Melt the chocolate chips together with the coconut oil or butter in a heatproof bowl over simmering water or in the microwave in short bursts, stirring frequently until smooth. Dip the top of each bite into the melted chocolate, allowing excess to drip off. Set them on a tray and optionally sprinkle additional mini chocolate chips on top. Refrigerate again until the chocolate coating is firm and set, about 15 to 20 minutes.
Notes
- Make sure to use heat-treated flour in the cookie dough to ensure it is safe for consumption raw.
- Store the finished bites in the refrigerator to keep them firm and fresh.
- You can substitute coconut oil with butter for the chocolate coating depending on preference.
- These bites are perfect served chilled or at room temperature.
- Use a round cookie cutter about 2 inches in diameter for uniform bites.
