Cookie Dough Brownie Bites (No Bake!)
Get ready for the best no bake cookie dough brownie bars ever. They're easy to make, are layered on top of edible brownie dough, and freezer friendly!
Servings 24 slices
Calories 230kcal
Equipment
- Handheld or Standing Mixer
Ingredients
Brownie Batter Dough
- ½ cup butter, melted (regular or vegan)*
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup + 2 tbsp all-purpose flour
Cookie Dough
- 1 cup butter, softened (regular or vegan)
- ⅓ cup +2 tbsp granulated sugar
- ¾ cup light brown sugar
- 3 tablespoon milk (regular or non-dairy)
- ¾ tablespoon vanilla extract
- 3 cups all-purpose flour
- ¾ teaspoon salt
- ½ cup semisweet chocolate chips (regular or vegan), or mini chocolate chips*
Instructions
- Heat treat your flour by microwaving it in a bowl for around 1 minute and 30 seconds or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes*
- Prepare an 8x8 square pan by lining it with parchment paper, leaving some hanging over the sides.
Brownie Layer
- Melt the butter in the microwave or over the stove. Whisk in the sugars until the mixture is combined and looks like a paste. Add in the vanilla extract.
- Mix in the flour and cocoa powder, then pour the batter into your prepared pan. Spread it around to cover the bottom of the pan. Use the bottom of a cup (or measuring cup) to press down the batter into an even layer. Place the pan in the fridge while you make the cookie dough.
Cookie Dough Layer
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugars together until combined. Mix in the milk and vanilla extract.
- Add in the flour and salt, then stir in the chocolate chips. If the dough is too crumbly, add ½ tablespoon more milk to soften it.
- Scoop the cookie dough into the baking pan, layering it over top of the brownie layer. Once again, use the bottom of a cup to press the dough into the pan in an even layer.
- Cover the pan with plastic wrap or tinfoil and refrigerate for at least 90 minutes, ideally 2-3 hours or overnight.
- Slice into bite sized pieces ore regular brownie sized pieces and enjoy!
Video
Notes
PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
HEAT TREATING FLOUR: Flour is technically not completely safe to eat until it has been heat treated. This step is optional but recommended.
MIX INS: You can use milk chocolate chips, dark chocolate chips, mini chocolate chips, or other mix-ins like sprinkles, peanut butter cups, or your favorite chocolate candies!
DOUBLING: To make in a 9x13 pan, double all ingredients.
Storage and Freezing Instructions: The bars get really soft at room temperature, so store them covered in the fridge until ready to eat. Let them soften for 10-15 minutes after taking them out of the fridge for a perfect soft texture. You can also freeze them for up to 2-3 months in a ziploc bag, then let them thaw in the fridge when you're ready to eat them.
Storage and Freezing Instructions: The bars get really soft at room temperature, so store them covered in the fridge until ready to eat. Let them soften for 10-15 minutes after taking them out of the fridge for a perfect soft texture. You can also freeze them for up to 2-3 months in a ziploc bag, then let them thaw in the fridge when you're ready to eat them.
Nutrition
Calories: 230kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 138mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 236IU | Calcium: 18mg | Iron: 1mg