Chocolate Chip Cookie Dough Brownie Recipe
Indulge in the ultimate dessert with these Chocolate Chip Cookie Dough Brownies—rich, fudgy brownies enveloping soft, edible cookie dough balls, all dipped in a smooth chocolate coating. This recipe combines the best of both worlds for a decadent treat perfect for any chocolate lover.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 24 brownie bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Edible Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated)
- 1 cup mini chocolate chips
Chocolate Coating
- 2 cups semi-sweet chocolate chips OR candy melts
- 1 tbsp coconut oil (optional, for smoother coating)
Instructions
- Prepare the Brownie Layer: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. In a mixing bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, stirring until smooth. Then, gently stir in the cocoa powder, flour, baking powder, and salt until just combined. Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely before proceeding.
- Make the Edible Cookie Dough: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Mix in the milk and vanilla extract thoroughly. Gradually incorporate the heat-treated flour until fully combined, then fold in the mini chocolate chips. Shape the dough into 1-inch balls and refrigerate them until firm to make handling easier.
- Assemble the Brownie Bites: Cut the cooled brownies into squares slightly larger than the cookie dough balls. Flatten each brownie square gently in the palm of your hand and place a chilled cookie dough ball in the center. Carefully wrap the brownie around the cookie dough, sealing the edges well to encase the dough completely.
- Dip in Chocolate Coating: Melt the semi-sweet chocolate chips or candy melts with coconut oil (if using) in 30-second intervals in the microwave, stirring in between each session to ensure a smooth texture. Dip each wrapped brownie bite into the melted chocolate, allowing excess chocolate to drip off before placing them on a parchment-lined tray. For an extra touch, optionally drizzle with white chocolate or sprinkle with sea salt or sprinkles.
- Chill & Serve: Refrigerate the coated brownies for about 15 minutes, or until the chocolate coating is fully set. Serve chilled or at room temperature for a decadent dessert experience.
Notes
- Heat-treat the flour by baking it at 350°F for 5-7 minutes to ensure it’s safe to eat raw in the cookie dough.
- Use softened butter for the cookie dough to achieve a fluffy texture.
- You can substitute milk with cream for a richer cookie dough.
- Adding coconut oil to the chocolate melt helps achieve a smoother, glossy coating.
- Store leftover brownie bites in an airtight container in the refrigerator for up to 5 days.
- Allow brownie bites to come to room temperature briefly before serving for optimal flavor.
Keywords: Chocolate chip cookie dough brownies, edible cookie dough, chocolate dipped brownie bites, easy dessert, no raw egg cookie dough, fudgy brownies
