Chocolate Chip Cookie Dough Brownies
Indulge in these rich and fudgy brownies layered with sweet cookie dough and mini chocolate chips—perfect for parties and gatherings.
Ingredients
Brownie Ingredients
- 115 g unsalted butter, melted Melted for the brownie base.
- 200 g granulated sugar For sweetness in the brownie base.
- 2 large eggs Binding the ingredients together.
- 5 ml vanilla extract Adds flavor to the brownie.
- 35 g unsweetened cocoa powder Gives the brownies a rich chocolate flavor.
- 65 g all-purpose flour For the brownie base.
- 1.25 ml salt Enhances the flavor.
Cookie Dough Ingredients
- 115 g unsalted butter, softened Creamy base for the cookie dough.
- 110 g packed brown sugar For a richer flavor in the cookie dough.
- 50 g granulated sugar Sweetness in the cookie dough.
- 30 ml milk Adds moisture to the cookie dough.
- 5 ml vanilla extract Flavoring for the cookie dough.
- 130 g all-purpose flour, heat-treated Ensure safety for eating raw.
- 85 g mini chocolate chips For the cookie dough layer.
Instructions
Preparation of Brownie Base
- Preheat your oven to 175°C. Grease a mini muffin tin thoroughly or line it with paper cups.
- In a mixing bowl, combine melted butter and granulated sugar. Whisk in the eggs and vanilla extract until the mixture is smooth.
- Add in the unsweetened cocoa powder, all-purpose flour, and salt. Stir until just combined, ensuring there are no dry spots.
- Divide the batter evenly into the prepared mini muffin cavities.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the tin before you remove them.
Preparation of Cookie Dough Layer
- In a clean bowl, beat softened butter with brown sugar and granulated sugar until creamy.
- Mix in the milk and vanilla extract.
- Blend in the heat-treated flour until a dough forms.
- Gently fold in the mini chocolate chips.
- Scoop or pipe a generous amount of cookie dough onto each cooled brownie bite.
- Optionally, drizzle with additional melted chocolate and serve.
Notes
These brownies are best served fresh, optionally drizzled with melted chocolate and a sprinkle of sea salt. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. For longer storage, freeze without the cookie dough topping.