Ingredients
Makes 24 bites (mini muffin tin)
For the Fudgy Brownie Base
½ cup (115g) unsalted butter, melted & slightly cooled
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
⅓ cup (35g) unsweetened cocoa powder (Dutch-process for extra richness!)
½ cup (65g) all-purpose flour, spooned & leveled
¼ tsp fine sea salt
For the Safe-to-Eat Cookie Dough Topping
½ cup (115g) unsalted butter, softened (not melted!)
½ cup (100g) granulated sugar
½ cup (110g) packed brown sugar (dark for molasses depth)
2 tbsp milk (whole or 2%)
1 tsp pure vanilla extract
1 cup (130g) all-purpose flour, heat-treated (see tip below!)
¼ tsp fine sea salt
½ cup mini chocolate chips (regular chips work—minis distribute better!)
✅ Joye’s Optional Upgrades
¼ tsp espresso powder in brownie base (deepens chocolate flavor)
Pinch of cinnamon in cookie dough (warmth boost!)
Flaky sea salt sprinkled on top before chilling (your love of bold balance—yes!)
⚠️ Heat-Treating Flour (For Safe Cookie Dough):
→ Spread flour on a baking sheet.
→ Bake at 350°F for 5 minutes.
→ Cool completely before using.
(This kills potential bacteria—essential for raw-eat dough!)
Step-by-Step Instructions
1. Preheat & Prep
→ Preheat oven to 350°F (175°C).
→ Line a 24-cup mini muffin tin with paper liners (or grease well—brownies stick!).
2. Make the Brownie Batter
→ In a medium bowl, whisk melted butter, sugar, eggs, and vanilla until smooth and glossy (~1 min).
→ Sift in cocoa powder, flour, and salt; whisk just until combined (don’t overmix!).
✅ Tip: A few streaks are okay—overmixing = cakey brownies.
3. Bake the Brownie Bites
→ Spoon batter into liners, filling ⅔ full (about 1¼ tbsp each).
→ Bake 10–12 minutes, until edges are set and centers spring back lightly when touched.
→ Toothpick test: A few moist crumbs—not wet batter.
→ Let cool completely in pan (20–30 mins)—warm brownies = melted dough!
4. Make the Cookie Dough
→ In a large bowl, beat softened butter, granulated sugar, and brown sugar 2–3 minutes until light and fluffy.
→ Beat in milk and vanilla.
→ Gradually add heat-treated flour and salt; mix until smooth dough forms.
→ Fold in mini chocolate chips.
✅ Dough should be thick, pliable—not sticky.
5. Assemble with Love
→ Scoop ~1 tbsp cookie dough per bite (a #60 cookie scoop works perfectly!).
→ Gently press onto cooled brownie bites—don’t spread; let it mound slightly.
→ Optional: Sprinkle with flaky salt or extra chips.
6. Chill & Serve
→ Refrigerate at least 30 minutes (1 hour ideal) to firm dough.
→ Serve chilled (holds shape best) or at room temp (softer, gooier).
Tips for Perfect Bites (Joye-Approved!)
🔸 Cool brownies fully. Warm base = sliding dough. Patience pays.
🔸 Use room-temp butter for dough. Cold = crumbly; melted = greasy.
🔸 Don’t overbake brownies. Fudgy = dreamy; dry = sad. 11 mins is sweet spot.
🔸 Chill before gifting. Firm bites = neat packaging.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make sweets sweeter.
Delicious Variations to Try
Salted Caramel Swirl
Swirl 1 tbsp thick caramel into brownie batter before baking
Your love of sweet-salty depth—
so
Kentucky
Peanut Butter Cookie Dough
Replace 2 tbsp butter with peanut butter in dough
Nostalgic, rich,
so
satisfying
Mint Chocolate
Add ¼ tsp peppermint extract to dough + dark chocolate chips
Cool, festive, refreshing
Gluten-Free Joy
Use GF flour (heat-treated) + GF brownie mix
Safe, chewy, still deeply delicious
Gifting & Serving Ideas (Joye’s Favorites!)
🎁 Party favors: Stack 2 in cellophane bags, tie with ribbon + tag: “Brownie Hugs—From Joye’s Kitchen”
🍫 Holiday tins: Layer in mini cupcake liners, tuck into vintage tins
🥛 Classic pairing: Serve with cold milk or vanilla ice cream
✨ Elegant dessert: Arrange on a gold tray with espresso shots
Storage & Make-Ahead Tips
Fridge (covered): Up to 5 days—layer with parchment.
Freezer: Up to 2 months! Freeze in single layer, then bag. Thaw in fridge 1 hour.
Make dough ahead: Store covered in fridge 3 days; soften 10 mins at room temp before using.
Frequently Asked Questions
Q: Can I use boxed brownie mix?
A: Yes! Prepare as directed (for 8x8 pan), bake in mini muffin tin 10–12 mins.
Q: Why heat-treat flour?
A: Raw flour can carry bacteria. Baking at 350°F for 5 mins makes it safe for no-bake dough.
Q: Can I make these dairy-free?
A: Yes! Use plant-based butter, dairy-free chocolate, and almond milk.
Q: Can I use regular chocolate chips?
A: Yes—but minis distribute more evenly and prevent dough from tearing.
Q: Are they nut-free?
A: Yes (naturally)—just verify chocolate chip labels.
Allergy Information
Contains: Dairy (butter, milk), eggs, wheat, soy (in chocolate)
Gluten-free option: Yes—with GF flour & verified GF chocolate
Nut-free option: Yes—with nut-free chocolate
⚠️ Always verify labels.
Nutrition Facts (Per Bite — 24 servings)
| Calories | 140 |
| Fat | 7g |
| Saturated Fat | 4.5g |
| Carbs | 19g |
| Fiber | <1g |
| Sugar | 12g |
| Protein | 2g |
| Sodium | 70mg |
Values are estimates. Varies by brands and add-ins.
Final Thought
These bites don’t arrive with fanfare.
They sit quietly in their paper liners—glossy brownie base, cloud-like cookie dough, chocolate chips glistening like tiny stars—until the first bite.
Then comes the fudgy sigh. The chewy joy. The “Oh my goodness, how is this so good?!”
They taste like Friday nights. Like birthday wishes. Like love, pressed into something you can hold.
That’s the magic of food made with care:
It doesn’t just feed the body.
It feeds the moment. The memory. The joy.
