Instructions
1. Make the Brownies
Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
In a bowl, whisk melted butter and sugar. Add eggs and vanilla.
Stir in cocoa powder, flour, and salt until smooth.
Fill each muffin cavity about ⅔ full.
Bake for 15–18 minutes, until set but slightly soft in the center.
Cool completely.
2. Prepare Cookie Dough
Cream butter and sugars until fluffy. Add milk and vanilla.
Mix in heat-treated flour, then fold in mini chocolate chips.
3. Assemble
Press a small scoop of cookie dough onto each cooled brownie bite.
4. Chocolate Drizzle
Melt chocolate chips (with butter or cream if using). Drizzle over the tops.
Chill for 20 minutes to set.
Serving Ideas
Serve chilled for firm layers
Serve at room temp for extra gooey brownies
Add sprinkles for parties
Dust lightly with powdered sugar
Pro Tips
Don’t overbake brownies — fudgy is key
Mini chocolate chips work best in cookie dough
Use a cookie scoop for even sizes
Line the pan for easy removal
Variations
Peanut Butter Cookie Dough: Swap half the butter for peanut butter
Triple Chocolate: Add white chocolate chips
Mint Chocolate: Add mint extract to drizzle
Salted Caramel: Drizzle caramel + flaky salt
Storage
Refrigerate up to 5 days
Freeze up to 2 months
Thaw at room temp before serving
Estimated Calories
About 180–210 calories per bite, depending on size.
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