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)
RAW COOKIE DOUGH FILLING
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
SEMISWEET CHOCOLATE DRIZZLE
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?
- Preheat the oven to 350°F. Grease a mini muffin pan with nonstick cooking
spray and set aside.
- 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.
- 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.
- PREPARE THE SEMISWEET CHOCOLATE DRIZZLE: Microwave the chocolate
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.)
- 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.