So I realize I haven’t been posting as much as usual lately. I started a new job last week and although, in the long run, it looks like it will be a much needed improvement in my work-life balance, it’s taking me a little bit to get into a routine.
So for being so absent, I’m apologizing with this recipe for Cookie Dough Brownie Bites. It really is one of my new favorite discoveries – I just wish I still had some of these to eat right now. It was my sister’s birthday a few weeks ago and I made these for her. I think they were hit and I’m sure I’ll be making them again soon!
- Box mix of brownies, prepared as directed or your favorite homemade recipe, prepared
- 1/2 cup unsalted butter, softened to room temp
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp salt
- 4 Tbsp milk
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Generously spray brownie bite pan or mini muffin pan with baking spray.
- Fill pan 2/3 with brownie batter. Cooke for 15-20 minutes or until toothpick comes out clean. Allow brownies to cool before removing from pan. You may need to wedge out gently using a knife.
- Using an electric or stand mixer, cream together the butter and sugar at medium speed. Next, add vanilla and beat until combined. Using a wooden spoon (or your fingers!), stir in the flour and salt until becomes dough-like. Add the milk and beat until light and fluffy. Gently stir in the chocolate chips. Frost cooled cupcakes.
I doubled this recipe and found I had plenty of cookie dough, but you can never have too much leftover cookie dough, right? :)
I found it was easiest to just frost using my fingers. I found it gave me more control than a spatula, knife or piping bag.
I recommend storing these in an airtight container in the fridge.
Adapted from Sally's Baking Addiction