Ingredients:
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Dough Topping
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heat-treated all-purpose flour
- 2 tablespoons milk
- ½ cup mini chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
- In a medium bowl, whisk together melted butter and granulated sugar until smooth.
- Add eggs and vanilla extract, mixing until fully combined.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Spoon brownie batter into the mini muffin pan, filling each cavity about ⅔ full.
- Bake for 12–14 minutes, or until set. Cool completely.
- For the cookie dough, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in vanilla extract, heat-treated flour, and milk until smooth. Fold in mini chocolate chips.
- Scoop or spoon cookie dough onto cooled brownie bites.
- Chill for 20–30 minutes before serving for best texture.
Tips & Variations
- Use store-bought edible cookie dough to save time.
- Drizzle with melted chocolate for a bakery-style finish.
- Store in an airtight container in the refrigerator for up to 4 days.