Chocolate Chip Cookie Dough Brownie Bites (Print version)
Fudgy brownie squares topped with safe egg-free chocolate chip cookie dough and a thin chocolate drizzle.
# Ingredients:
For the brownie base
01 -
1/2 cup (113 g) unsalted butter
02 -
4 oz (115 g) semisweet chocolate, chopped
03 -
3/4 cup (150 g) granulated sugar
04 -
1/4 cup (50 g) packed light brown sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/2 cup (63 g) all-purpose flour
08 -
1/4 cup (25 g) unsweetened cocoa powder
09 -
1/2 teaspoon fine salt
10 -
1/2 cup (85 g) mini chocolate chips
For the cookie dough layer
11 -
3/4 cup (95 g) all-purpose flour, heat-treated and cooled
12 -
1/2 cup (113 g) unsalted butter, softened
13 -
1/3 cup (67 g) packed light brown sugar
14 -
1/4 cup (50 g) granulated sugar
15 -
2 tablespoons milk or heavy cream
16 -
1 teaspoon vanilla extract
17 -
1/4 teaspoon fine salt
18 -
3/4 cup (128 g) mini chocolate chips
For the topping
19 -
4 oz (115 g) semisweet chocolate, melted
20 -
1 teaspoon coconut oil or neutral oil, optional
21 -
Flaky salt, optional
# Instructions:
01 -
Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang on two sides, and lightly grease it.
02 -
Melt the butter and chopped chocolate together until smooth. Whisk in both sugars, then whisk in the eggs and vanilla. Fold in the flour, cocoa, salt, and mini chocolate chips.
03 -
Spread the batter in the pan and bake for 22-26 minutes, until the center is set and a toothpick comes out with moist crumbs. Cool completely in the pan.
04 -
Spread the cookie dough flour on a parchment-lined baking sheet. Bake at 350°F for about 5 minutes, until it reaches 165°F. Cool fully before using.
05 -
Beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the milk, vanilla, and salt, then stir in the cooled flour and mini chocolate chips.
06 -
Spread the cookie dough evenly over the cooled brownie. Press gently with an offset spatula so the layer is smooth and attached.
07 -
Melt the topping chocolate with the oil if using, then drizzle it over the cookie dough. Sprinkle with flaky salt if desired and chill for at least 1 hour.
08 -
Lift the slab from the pan using the parchment. Cut into 36 small bites, wiping the knife between cuts for clean edges.
# Good to know:
01 -
Use heat-treated flour in the no-bake cookie dough layer.
02 -
Chill before slicing for the cleanest layers.
03 -
Store covered in the refrigerator for up to 5 days.