RECIPE: Cookie dough brownie bites

YIELD 28 pieces

PREP 20 minutes

BAKE 12 minutes


Mini muffin pan; small scoop

Signature Brownie recipe for

8 x 8-inch pan (page 19)


12 tablespoons (11/2 sticks) salted

butter, at room temperature

3/4 cup light brown sugar, packed

1⁄3 cup granulated sugar

11/2 teaspoons pure vanilla extract

11/2 cups all-purpose flour

2 tablespoons milk


1 cup semisweet chocolate chips

1/4 teaspoon vegetable shortening or coconut oil


Here’s a riddle: What do you call a dollop of cookie dough hugged by fudgy

brownie batter? Answer: Every mother’s dream dessert. That’s because this

single-serving treat fits nicely in a lunchbox and features two kid favorites—chocolate

and buttery, brown sugary cookie dough. Since this recipe makes 28 brownie bites, there

are plenty to spare. Why not pack two so your child can share?


  1. Preheat the oven to 350°F. Grease a mini muffin pan with nonstick cooking

spray and set aside.

  1. Prepare the signature brownie recipe according to directions. Fill each

muffin cup two-thirds full with the batter. Bake for 12 minutes, until muffins

rise in the center, then fall, and edges begin to crisp. Remove the pan from

the oven and indent the center of each brownie bite with a small round

object, such as a soda bottle top. When the pan is warm to the touch, turn

the mini bites gently to make sure they are not sticking to the sides. When

cool, remove the mini bites by hand, or turn the pan over to release them.

  1. PREPARE THE RAW COOKIE DOUGH FILLING: Mix the butter, brown sugar,

white sugar, vanilla, flour, and milk until smooth and creamy. Use a small

scoop to measure portions of the cookie dough and place them on the

indentation in the center of each cooled brownie bite.


chips and shortening in a microwave-safe bowl on high for 30 seconds;

remove and stir. Return to the microwave if not thoroughly melted, and

microwave in 15-second intervals until smooth and creamy. (Do not

overheat or the chocolate will scorch.)

  1. Drizzle the chocolate topping over the top of each brownie bite.


Recipe from Sheila G’s Butter and Chocolate by Sheila G. Mains. Published by Kyle Books.