Ingredients
- Brownie layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Cookie dough layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin pan with liners or lightly grease it.
- For the brownie layer, mix melted butter and granulated sugar together in a bowl.
- Whisk in eggs and vanilla extract.
- Stir in cocoa powder, flour, and salt until smooth.
- Spoon brownie batter into the muffin cups, filling each halfway.
- For the cookie dough, cream softened butter with brown sugar and granulated sugar until smooth.
- Mix in vanilla extract and milk, then stir in flour until combined.
- Fold in mini chocolate chips.
- Gently place small scoops of cookie dough on top of the brownie batter in each cup.
- Bake for 15–18 minutes, until edges are set and centers are slightly soft.
- Let cool completely before removing from the pan.
Notes
- Add chopped nuts to the brownie batter for crunch.
- Swap mini chocolate chips for white chocolate or peanut butter chips.
- Drizzle cooled brownie bites with melted chocolate for extra richness.
- Use a regular muffin pan for larger servings, adjusting bake time as needed.
- Ensure cookie dough tops stay soft by not overbaking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bite
- Calories: 180
- Sugar: 16g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
