𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
● Brownie Base
● ½ cup unsalted butter, melted
● 1 cup granulated sugar
● 2 large eggs
● 1 tsp vanilla extract
● ⅓ cup unsweetened cocoa powder
● ½ cup all-purpose flour
● ¼ tsp salt
● Cookie Dough Topping
● ½ cup unsalted butter, softened
● ½ cup granulated sugar
● ½ cup packed brown sugar
● 2 tbsp milk
● 1 tsp vanilla extract
● 1 cup all-purpose flour
● ¼ tsp salt
● ½ cup mini chocolate chips
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
1: Prepare the oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
2: Make the brownie batter: In a bowl whisk melted butter, sugar, eggs, and vanilla until smooth, then mix in cocoa powder, flour, and salt until just combined.
3: Bake the brownie bites: Spoon batter into the muffin cups filling them about two-thirds full and bake for 10–12 minutes until a toothpick shows a few moist crumbs, then let them cool completely.
4: Prepare the cookie dough: Beat softened butter, granulated sugar, and brown sugar until fluffy, then mix in milk and vanilla. Gradually add flour and salt until smooth, then fold in mini chocolate chips.
5: Assemble the bites: Scoop small portions of cookie dough and gently press them onto the cooled brownie bites.
6: Chill and set: Refrigerate for at least 30 minutes so the cookie dough firms up before serving.
Preparation Time: About 1 hour
Tips● The cookie dough is egg-free, making it safe to eat.
● Store in an airtight container in the fridge for up to 5 days.
● Freeze for up to 2 months and thaw before serving.
