Ingredients
Method
- Prepare a mini muffin pan by lightly greasing it and preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated. Stir in the cocoa powder, flour, and salt until just combined.
- Divide the brownie batter evenly among the muffin cups, filling each about halfway. Bake for 12–15 minutes, or until the tops are set but the centers remain slightly fudgy. Allow the brownie bites to cool completely.
- Heat-treat the flour for the cookie dough by microwaving it for about one minute, stirring halfway through. Let it cool before using.
- Beat the softened butter with the brown sugar and granulated sugar until light and creamy. Mix in the milk and vanilla extract, then gradually add the cooled flour. Fold in the mini chocolate chips until evenly distributed.
- Place a small scoop of cookie dough onto each cooled brownie bite and gently press it into an even layer.
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until the mixture is smooth and glossy.
- Spoon or drizzle the melted chocolate over each cookie dough layer. Garnish with additional mini chocolate chips, sprinkles, or flaky sea salt if desired.
- Refrigerate the brownie bites for about 20 minutes, or until the chocolate is fully set. Serve chilled or allow them to sit at room temperature for a few minutes before serving.
Notes
- Always heat-treat the flour before making edible cookie dough.
- Do not overbake the brownies to keep them soft and fudgy.
- Refrigerating the bites helps the layers firm up for cleaner serving.
- Use mini chocolate chips for the best texture and even distribution.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.