Chocolate Chip Cookie Dough Brownie Bites

Why You’ll Love These Bites

• They give you the best of both worlds — rich, fudgy brownie + sweet, chocolate‑chip cookie dough — layered together in each bite. Flour Arrangements+2Lights, Camera, BAKE!+2

• They’re perfect for parties, potlucks, or dessert tables — rich, indulgent and easier to serve than layered cakes.

• You can make them ahead, refrigerate (or even freeze) them, then slice or serve chilled (or warmed). Lights, Camera, BAKE!+1

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Ingredients (makes ~20–24 small bites, or 16 large bites)

For the Brownie Layer

• ½ cup (≈ 115 g) unsalted butter, melted Flour Arrangements+1

• ½ cup granulated sugar Flour Arrangements+1

• ½ cup unsweetened cocoa powder Flour Arrangements+1

• 1 large egg Lights, Camera, BAKE!+1

• 1 teaspoon vanilla extract Lights, Camera, BAKE!+1

• ¼ cup (≈ 30–35 g) all‑purpose flour Flour Arrangements+1

• A pinch of salt (optional — enhances chocolate flavour) Flour Arrangements+1

For the Cookie Dough Layer (egg‑free / no‑bake dough)

• ¾ cup (≈ 170 g) unsalted butter, softened but cool Flour Arrangements+1

• ¾ cup packed brown sugar Flour Arrangements+1

• ⅓–½ cup granulated sugar (adjust sweetness to your taste) Flour Arrangements+1

• 1–2 teaspoons vanilla extract Lights, Camera, BAKE!+1

• 2 cups all‑purpose flour (you may choose to heat‑treat flour if you’re concerned about eating raw flour) Lights, Camera, BAKE!+1

• A pinch of salt Flour Arrangements+1

• ½ cup mini chocolate chips (or regular chips) Lights, Camera, BAKE!+1

Optional Chocolate Coating (for “bombs” / truffle‑style bites)

• ~8–12 oz semi‑sweet or dark chocolate chips (or melting chocolate)

• 1–2 Tbsp coconut oil (optional — helps chocolate set firmer)

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‍ Instructions

1. Prepare the Brownie Base

1. Preheat oven to 350 °F (≈ 175 °C). Line a 8×8″ (or similar) baking pan with parchment paper. Lights, Camera, BAKE!+2picky-palate.com+2

2. In a medium bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Flour Arrangements+2Lights, Camera, BAKE!+2

3. Add the egg and vanilla extract; stir until combined. Lights, Camera, BAKE!+1

4. Stir in flour (and salt, if using) just until the batter comes together. Avoid over‑mixing. Lights, Camera, BAKE!+1

5. Press the brownie batter evenly into the prepared pan. Flour Arrangements+1

2. Make the Safe Cookie Dough Layer

1. In a bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy — about 2–3 minutes. Flour Arrangements+1

2. Mix in vanilla extract and a pinch of salt. Lights, Camera, BAKE!+1

3. Add the flour gradually, mixing until it’s incorporated and you have a thick dough. If needed, add a splash of milk (or more butter) to get a pliable dough. Lights, Camera, BAKE!+1

4. Fold in the chocolate chips. Flour Arrangements+1

5. Press the cookie‑dough evenly over the brownie base. Use the back of a measuring cup or glass to pack it flat and smooth. Lights, Camera, BAKE!+1

3. Chill & Slice

1. Cover the pan and refrigerate at least 90 minutes (or until the cookie dough layer firms up). Lights, Camera, BAKE!+1

2. Once set, lift from the pan using the parchment overhang. Cut into small squares or bite‑sized pieces.

4. (Optional) Chocolate‑Coated “Bites / Bombs”

If you want to turn them into truffle‑style bites:

• Melt the chocolate (with coconut oil if using) in a heatproof bowl over simmering water or in 15‑s microwave bursts, stirring until smooth.

• Dip each brownie‑cookie dough square into melted chocolate, allow excess to drip, then place on parchment to set. Chill until chocolate is firm. Lights, Camera, BAKE!+1

5. Serve & Store

• Enjoy chilled or at room temperature.

• Store in an airtight container in the fridge — especially if you used the chocolate coating. They also freeze well: wrap individually or in layers for up to 2–3 months. Lights, Camera, BAKE!+1

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Tips & Variations

• Safety first: Because the cookie‑dough layer uses raw flour, it’s best to use heat‑treated flour (spread thin on a baking sheet + bake 5 min at 175 °C, or microwave until warm) to reduce any risk of bacteria. Lights, Camera, BAKE!+1

• Smaller bites: If you want small “pop‑in‑your‑mouth” treats, cut into 1–inch squares, or even roll them into balls and dip in chocolate for a bonbon effect.

• Flavor twist: Add a pinch of sea salt on top of each piece (or after chocolate coating) for a salted-chocolate cookie dough brownie bite.

• Add‑ins: You can mix nuts, swirl caramel, or even add a sprinkle of sea salt to the cookie‑dough layer for more complexity.

• No‑chocolate coating option: If you skip the chocolate dip, they’ll be like brownie‑cookie dough hybrid bars — still decadent and delicious, but simpler to make.

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️ Why This Dessert Works

• The fudgy brownie base provides stability and deep chocolate flavor — it’s dense enough to support the cookie‑dough layer. Lights, Camera, BAKE!+2Flour Arrangements+2

• The egg‑free cookie dough gives that nostalgic “raw cookie dough” taste and texture safely, without risk. Lights, Camera, BAKE!+1

• Layering and chilling (instead of mixing everything into one) creates a beautiful contrast — chewy brownie meets sweet, soft cookie dough. Flour Arrangements+1

• The optional chocolate coating turns them into indulgent, truffle‑like bites — perfect for gifting, parties, or as a show‑stopper dessert.