Description
Indulge in these irresistible Chocolate Chip Cookie Dough Brownie Bites, combining rich, fudgy brownies with luscious, no-bake cookie dough centers, all dipped in smooth chocolate for the ultimate treat. Perfect for parties or satisfying your sweet tooth, these bite-sized desserts offer a delightful contrast of textures and 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
- 1¼ 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 Brownie Batter: Preheat your oven to 350°F (175°C) and grease an 8×8-inch pan. In a bowl, whisk together melted butter and granulated sugar until smooth. Mix in the eggs and vanilla extract. Gently fold in cocoa powder, all-purpose flour, baking powder, and salt until just combined. Spread the batter evenly in the prepared pan.
- Bake Brownies: Bake the brownie batter for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from the oven and allow the brownies to cool completely in the pan.
- Make Cookie Dough: In a mixing bowl, beat softened butter with brown sugar and granulated sugar until fluffy. Add milk or cream and vanilla extract, mixing until combined. Fold in the heat-treated flour and mini chocolate chips. Roll the dough into 1-inch balls and chill them in the refrigerator until firm.
- Assemble Brownie Bites: Once brownies are cooled, cut them into pieces slightly larger than the cookie dough balls. Flatten each brownie square, place a chilled cookie dough ball in the center, then carefully wrap the brownie around the dough, sealing the edges to encase the dough completely.
- Melt Chocolate Coating: In a microwave-safe bowl, melt semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring after each until smooth and fully melted.
- Dip Brownie Bites: Dip each assembled brownie bite into the melted chocolate, allowing excess to drip off. Place dipped bites onto a parchment-lined tray. Optionally, drizzle with melted white chocolate or sprinkle decorations on top.
- Set and Store: Refrigerate the dipped brownie bites for 15 minutes, or until the chocolate coating has set. Serve chilled or at room temperature. Store 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 at 350°F for about 5 minutes to ensure safety since this cookie dough is no-bake.
- Using a box brownie mix can simplify the brownie base preparation.
- You can substitute milk with cream for a richer cookie dough texture.
- For easier dipping, ensure the cookie dough balls are well chilled and firm before assembly.
- To make portioning easier, use a small cookie scoop to form the cookie dough balls.
- These bites are best enjoyed within a few days but also freeze well for extended storage.
