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I brought these to a potluck last month and watched three people go back for seconds before anyone touched the store-bought cookies. That felt pretty good.

These little bites combine two things most people can’t resist: fudgy brownies and edible cookie dough. You get a chewy brownie base topped with a layer of safe-to-eat cookie dough and finished with chocolate chips. They’re rich, they’re portable, and they disappear fast.

The recipe uses heat-treated flour in the cookie dough layer, so there’s no raw flour risk. I learned the hard way that skipping this step matters. A friend got sick from raw cookie dough at a party I hosted years ago. Never again.

What These Are Perfect For

These brownie bites work great for parties, bake sales, and meal prep desserts. Each piece is self-contained, so you don’t need plates or forks. They hold up well at room temperature for several hours, which makes them ideal for office potlucks or school events.

The size is intentional. Regular brownies can feel too rich when you’re eating them alongside other food. These two-bite portions give you the satisfaction without overwhelming sweetness. You can always grab another one.

Storing Your Brownie Bites

Keep them in an airtight container at room temperature for up to 3 days. The cookie dough layer stays soft, and the brownie base stays fudgy.

For longer storage, refrigerate them for up to a week. Let them sit at room temperature for about 15 minutes before serving. Cold brownies are dense and less enjoyable.

You can freeze these for up to 2 months. Layer them between sheets of parchment paper in a freezer-safe container. Thaw in the fridge overnight or at room temperature for an hour.

Ingredients

For the brownie layer:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the cookie dough layer:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup heat-treated all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips, plus extra for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes removing the brownies much easier.
2. Heat-treat the flour for the cookie dough layer first. Spread 1 cup of flour on a baking sheet and bake for 5 minutes at 350°F. Let it cool completely before using. You can do this while the oven preheats.
3. Make the brownie layer. Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the sugar until combined.
4. Add the eggs one at a time, stirring well after each. Add the vanilla and mix.
5. Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined. The batter will be thick and glossy.
6. Pour the batter into your prepared pan and spread it evenly. Bake for 20 to 25 minutes. The brownies should be set but still slightly soft in the center. A toothpick won’t come out clean, and that’s fine. You want fudgy, not cakey.
7. Let the brownies cool completely in the pan. This takes about an hour. The cookie dough won’t stick properly to warm brownies.
8. While the brownies cool, make the cookie dough. Beat the softened butter with both sugars until light and fluffy. This takes about 2 minutes with a hand mixer or stand mixer.
9. Add the milk and vanilla. Mix until combined.
10. Add the heat-treated flour and salt. Mix on low until a dough forms. Fold in the mini chocolate chips by hand.
11. Once the brownies are completely cool, spread the cookie dough evenly over the top. Press gently to make it stick. Sprinkle extra mini chocolate chips on top.
12. Refrigerate for at least 30 minutes to firm up the cookie dough layer. This makes cutting much cleaner.
13. Use the parchment paper overhang to lift the whole thing out of the pan. Cut into 16 or 25 squares depending on how big you want them.

Notes

Using mini chocolate chips in the cookie dough layer matters. Regular-sized chips make the dough hard to spread and create uneven bites.

Room temperature butter is crucial for the cookie dough. If your butter is cold, the texture gets grainy. If it’s too soft or melted, the dough spreads too thin. Leave butter on the counter for about 30 minutes before starting.

The brownie layer needs to cool completely. I know it’s tempting to speed this up, but warm brownies will melt the cookie dough butter and create a greasy mess. If you’re in a hurry, put the pan in the fridge for 20 minutes.

These taste best at room temperature, but they’re also surprisingly good straight from the fridge if you like a firmer texture.

For a deeper chocolate flavor in the brownie layer, use Dutch-process cocoa instead of regular cocoa. The brownie layer will be darker and taste more intense.