Description
Indulge in the best of both worlds with these Chocolate Chip Cookie Dough Brownies, combining rich, fudgy brownies topped with luscious, safe-to-eat cookie dough bites. Finished with a smooth chocolate coating, these treats deliver a decadent, crowd-pleasing dessert perfect for parties or anytime you crave a delightful sweet bite.
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 fully blended. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until the batter is smooth and uniform. Pour the mixture into a parchment-lined 9×9 inch baking pan and bake for 20 to 25 minutes until just set. Remove from oven and allow to cool completely before proceeding.
- Prepare the cookie dough: In another bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy. Mix in the milk and vanilla extract thoroughly. Add the heat-treated flour and stir until combined, ensuring the dough is safe to eat raw. Fold in the mini chocolate chips evenly throughout the dough.
- Assemble the bites: Once the brownies are fully cooled, use a cookie cutter to cut them into rounds. Shape the cookie dough into small balls and gently press each one onto a brownie round, securing them together. Place the assembled brownie and cookie dough bites onto a tray and chill in the refrigerator for 30 minutes to firm up.
- Coat in chocolate: Melt the chocolate chips along with the coconut oil or butter in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth. Dip the top of each chilled brownie-cookie dough bite into the melted chocolate to coat it generously. Place the coated bites on a tray lined with parchment paper and optionally sprinkle extra chocolate chips on top. Refrigerate until the chocolate coating is set and firm, about 15 to 20 minutes.
Notes
- Ensure the flour used for the cookie dough is heat-treated to make it safe for raw consumption.
- Use parchment paper in the baking pan for easy removal and cleanup.
- Adjust baking time slightly depending on your oven for perfect brownie texture.
- For extra crisp coating, chill the bites well before dipping in chocolate.
- Store in an airtight container in the refrigerator to maintain freshness.
