Here is a detailed, step-by-step recipe for Chocolate Chip Cookie Dough Brownie Bites — a perfect no-egg cookie dough layered over rich brownies, all in bite-sized form.

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🍫 Chocolate Chip Cookie Dough Brownie Bites

⭐ What You’ll Make

Soft, fudgy brownie squares topped with safe-to-eat chocolate chip cookie dough, cut into bite-sized pieces. No baking of the cookie dough layer required.

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📌 Ingredients

Brownie Layer

• 1/2 cup (115 g) unsalted butter

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup (40 g) unsweetened cocoa powder

• 1/2 cup (65 g) all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

Edible Cookie Dough Layer

• 1/2 cup (115 g) unsalted butter, softened

• 1/2 cup (100 g) light brown sugar, packed

• 1/4 cup (50 g) granulated sugar

• 2 tbsp milk (more if needed)

• 1 tsp vanilla extract

• 1 1/4 cup (155 g) heat-treated all-purpose flour*

• 1/4 tsp salt

• 1 cup (170 g) mini chocolate chips

*To heat-treat flour: Spread on baking sheet and bake 5 minutes at 350°F (177°C) to make it safe to eat raw.

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🔪 Instructions

Step 1: Make the Brownies

1. Preheat oven to 350°F (177°C).

2. Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.

3. In a microwave-safe bowl, melt the butter.

4. Whisk in sugar, eggs, and vanilla until smooth.

5. Add cocoa powder, flour, salt, and baking powder. Mix until just combined.

6. Pour batter into the pan and spread evenly.

7. Bake for 18–22 minutes, until the center is set but still fudgy.

8. Cool completely — this is important so the cookie dough layer won’t melt.

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Step 2: Prepare the Edible Cookie Dough

1. In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until creamy.

2. Add milk and vanilla, mix well.

3. Add heat-treated flour and salt, mix just until combined.

4. Fold in mini chocolate chips.

5. If the dough feels too stiff, add 1–2 teaspoons of milk.

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Step 3: Assemble

1. Spread the cookie dough evenly over the cooled brownie layer.

2. Press gently with an offset spatula to smooth the top.

3. Refrigerate for 30–60 minutes to firm up.

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Step 4: Cut into Bites

1. Lift the entire slab out using the parchment paper.

2. Cut into 1-inch bite-size squares.

3. Serve chilled or at room temperature.

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🍽 Storage

• Refrigerate in an airtight container for up to 5 days.

• Freeze for up to 2 months; thaw in fridge before serving.

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💡 Tips & Variations

• Add crushed Oreos, sprinkles, or peanut butter chips to the cookie dough.

• For extra fudgy brownies, reduce flour by 1 tbsp.

• To make gluten-free: use a 1:1 gluten-free flour blend (and heat-treat it too).