Description
Indulge in these decadent Chocolate Chip Cookie Dough Brownie Bites, a perfect blend of fudgy brownies and luscious cookie dough centers, all coated in rich chocolate. Ideal for parties or a delightful treat anytime, these bites combine the best of both worlds with easy-to-follow steps and irresistible flavors.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 Large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- (Optional: 1 box brownie mix for shortcut)
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated)
- 1 cup mini chocolate chips
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Mix in the eggs and vanilla extract. Gently fold in the cocoa powder, flour, baking powder, and salt just until combined. Spread the batter evenly in the pan and bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely before proceeding.
- Make the Cookie Dough Filling: In a mixing bowl, beat the softened butter with the brown sugar and granulated sugar until fluffy and light. Add the milk (or cream) and vanilla extract, mixing well. Fold in the heat-treated flour and mini chocolate chips, ensuring an even distribution. Roll the dough into 1-inch balls and place them in the refrigerator to chill until firm.
- Assemble Brownie Bites: Once the brownies have cooled, cut them into squares slightly larger than the cookie dough balls. Flatten each brownie square slightly with your fingers. Place a chilled cookie dough ball in the center of a brownie square, then carefully wrap the brownie around the dough, sealing the edges completely to encase the cookie dough inside.
- Prepare Chocolate Coating: In a microwave-safe bowl, melt the semi-sweet chocolate chips together with coconut oil in 30-second bursts, stirring between each until the mixture is smooth and glossy.
- Dip and Coat Brownie Bites: Dip each brownie bite into the melted chocolate, allowing excess chocolate to drip off. Place them on a parchment-lined tray. Optionally, drizzle with white chocolate or sprinkle with decorative toppings for an extra touch.
- Set and Serve: Refrigerate the dipped brownie bites for about 15 minutes until the chocolate coating has fully set. Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Heat-treat the flour by baking it in a 350°F (175°C) oven for about 5 minutes to eliminate any harmful bacteria before using it in the no-bake cookie dough.
- Use softened butter for the cookie dough to ensure easier mixing and better texture.
- If you prefer a shortcut, you can use your favorite boxed brownie mix instead of making the brownie base from scratch.
- Store the brownie bites chilled to maintain the integrity of the cookie dough center and chocolate coating.
- Feel free to customize the coating by using white or dark chocolate according to your preference.
