Fudgy brownie bites topped with a creamy, egg-free chocolate chip cookie dough layer — a rich, two-in-one dessert that’s perfect for parties or indulgent snacking.
Author:Sophia
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:24 brownie bites
Category:Dessert
Method:No Bake & Oven
Cuisine:American
Diet:Vegetarian
Ingredients
Brownie Base:
1/2 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
Edible Cookie Dough Layer:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated)
1/2 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
In a bowl, whisk melted butter and sugar. Add eggs and vanilla, mixing until smooth.
Stir in cocoa powder, flour, and salt until just combined.
Fill mini muffin cups 2/3 full and bake for 12–15 minutes. Let cool completely.
Heat-treat flour for cookie dough by baking it on a tray at 300°F (150°C) for 5–7 minutes. Cool completely.
For the cookie dough, beat softened butter with brown and granulated sugars until creamy.
Add milk and vanilla, mixing until smooth. Stir in cooled, heat-treated flour.
Fold in chocolate chips. Chill dough slightly if too soft.
Top each brownie bite with a spoonful of cookie dough and smooth it down.
Refrigerate for 20–30 minutes before serving to help set the layers.
Notes
Ensure flour is fully cooled after heat-treating before adding to cookie dough.
Brownie bites can be made in a pan and cut into bars if no mini muffin tin is available.
Top with extra chocolate chips or a chocolate drizzle for added flair.