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Ingredients:
For the Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cookie Dough Layer (egg-free):
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated for safety)
1/2 teaspoon salt
1 cup mini chocolate chips
Optional Topping:
Melted chocolate drizzle or mini chocolate chips for garnish
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Directions:
Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease.
In a bowl, whisk melted butter and sugar. Add eggs and vanilla, mixing until smooth. Stir in cocoa powder, flour, salt, and baking powder until just combined.
Spoon batter into prepared tin, filling each cavity halfway. Bake for 12–15 minutes, until set. Cool completely.
For cookie dough: beat butter and sugars until fluffy. Mix in milk and vanilla. Add heat-treated flour and salt. Fold in chocolate chips.
Once brownies are cooled, scoop or pipe cookie dough on top of each brownie bite.
Garnish with extra chocolate chips or a drizzle of melted chocolate. Chill for 20 minutes to set before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 210 kcal | Servings: 24 bites
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