Pink Cookie Dough Brownie Bites

Ingredients

📋 Ingredients

Brownie Layer

● ½ cup unsalted butter, melted

● 1 cup granulated sugar

● 2 large eggs

● 1 teaspoon vanilla extract

● ⅓ cup unsweetened cocoa powder

● ½ cup all-purpose flour

● ¼ teaspoon salt

Pink Cookie Dough Layer (Egg-Free)

● ½ cup unsalted butter, softened

● ½ cup brown sugar

● ¼ cup granulated sugar

● 2 tablespoons milk

● 1 teaspoon vanilla extract

● Pink food coloring (gel preferred)

● 1 cup all-purpose flour, heat-treated

● ½ cup mini chocolate chips

Pink Drizzle

● ¾ cup white chocolate chips

● 1–2 teaspoons coconut oil or cream

● Pink food coloring

Heat-treat flour by microwaving for 1 minute, stirring every 20 seconds, then cool completely.

Directions

Instructions

1: Bake the brownie base – Preheat oven to 350°F (175°C), whisk butter and sugar, add eggs and vanilla, mix in cocoa powder, flour, and salt, fill mini muffin pan halfway and bake 14–16 minutes until set but fudgy, cool fully.

2: Make the pink cookie dough – Cream butter and sugars until fluffy, mix in milk, vanilla, and pink coloring, add heat-treated flour, fold in mini chocolate chips.

3: Assemble the layers – Press a thick scoop of cookie dough firmly onto each cooled brownie, smoothing the top flat.

4: Chill – Refrigerate 30–40 minutes so the cookie dough firms up cleanly.

5: Drizzle – Melt white chocolate with oil or cream, tint pink, drizzle thin lines over chilled bites.

6: Set – Chill again for 15 minutes until drizzle is just firm.

🕒 Preparation Time: about 75 minutes

🍽️ Serving Ideas

● Serve chilled for sharp bakery layers

● Let sit 5 minutes for a softer bite

● Perfect for Valentine’s Day or pink-themed parties

💡 Pro Tips

● Don’t overbake the brownies — fudgy is essential

● Gel coloring keeps cookie dough thick

● Press dough flat (not domed) to match the photo

● Use mini chips for clean slicing