Ingredients
For the Brownie Layer
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the Edible Cookie Dough Layer
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated*)
1/2 tsp salt
3/4 cup mini chocolate chips
—
Instructions
✅ Step 1: Prepare the Brownie Bites
1. Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
2. In a medium saucepan, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla.
3. Beat in cocoa powder, flour, salt, and baking powder until smooth.
4. Spoon batter into the mini muffin cups — about 2/3 full.
5. Bake for 12–15 minutes, or until a toothpick comes out clean.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.
✅ Step 2: Make the Edible Cookie Dough
1. Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely.
2. In a bowl, cream the butter and sugars until light and fluffy.
3. Add milk and vanilla; mix well.
4. Add cooled flour and salt, and mix until smooth.
5. Stir in mini chocolate chips.
✅ Step 3: Assemble
Once brownies are cool, scoop or pipe a ball of cookie dough on top of each brownie bite.
Optional: drizzle with melted chocolate or sprinkle with sea salt for flair.
—
Storage
Store in the fridge for up to 5 days.
Can be frozen for up to 2 months.
Leave a Comment