Ingredients
Brownie Layer
● ½ cup unsalted butter, melted
● 1 cup granulated sugar
● 2 large eggs
● 1 teaspoon vanilla extract
● ⅓ cup unsweetened cocoa powder
● ½ cup all-purpose flour
● ¼ teaspoon salt
Pink Cookie Dough Layer (Egg-Free)
● ½ cup unsalted butter, softened
● ½ cup brown sugar
● ¼ cup granulated sugar
● 2 tablespoons milk
● 1 teaspoon vanilla extract
● Pink food coloring (gel preferred)
● 1 cup all-purpose flour, heat-treated
● ½ cup mini chocolate chips
Pink Drizzle
● ¾ cup white chocolate chips
● 1–2 teaspoons coconut oil or cream
● Pink food coloring
Heat-treat flour by microwaving for 1 minute, stirring every 20 seconds, then cool completely.
Instructions
1: Bake the brownie base – Preheat oven to 350°F (175°C), whisk butter and sugar, add eggs and vanilla, mix in cocoa powder, flour, and salt, fill mini muffin pan halfway and bake 14–16 minutes until set but fudgy, cool fully.
2: Make the pink cookie dough – Cream butter and sugars until fluffy, mix in milk, vanilla, and pink coloring, add heat-treated flour, fold in mini chocolate chips.
3: Assemble the layers – Press a thick scoop of cookie dough firmly onto each cooled brownie, smoothing the top flat.
4: Chill – Refrigerate 30–40 minutes so the cookie dough firms up cleanly.
5: Drizzle – Melt white chocolate with oil or cream, tint pink, drizzle thin lines over chilled bites.
6: Set – Chill again for 15 minutes until drizzle is just firm.
Preparation Time: about 75 minutes
Serving Ideas
● Serve chilled for sharp bakery layers
● Let sit 5 minutes for a softer bite
● Perfect for Valentine’s Day or pink-themed parties
Pro Tips
● Don’t overbake the brownies — fudgy is essential
● Gel coloring keeps cookie dough thick
● Press dough flat (not domed) to match the photo
● Use mini chips for clean slicing
