Print

Pink Chocolate Chip Cookie Dough Brownie Bites Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

Pink Chocolate Chip Cookie Dough Brownie Bites are a playful and rich layered dessert featuring a fudgy chocolate brownie base topped with a creamy, sweet, pink cookie dough layer studded with mini chocolate chips. Perfectly sized for parties and celebrations, these bite-sized treats offer delightful textures and vibrant color, making them a crowd-pleasing dessert that’s easy to prepare ahead and customize.

Ingredients

Scale

For the Brownie Base

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

For the Pink Cookie Dough Layer

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups heat-treated all-purpose flour
  • 1/4 teaspoon salt
  • 2 to 4 drops pink food coloring (adjust to desired shade)
  • 1/2 cup mini chocolate chips

Optional Topping

  • 2 tablespoons mini chocolate chips
  • 1 tablespoon pink sprinkles

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment if desired.
  2. Make the Brownie Batter: In a medium bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, whisking until smooth. Sift in the cocoa powder, flour, salt, and baking powder, then stir gently until just combined without overmixing.
  3. Bake the Brownie Layer: Spread the brownie batter evenly in the prepared pan. Bake for 18 to 22 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. Remove from oven and let cool completely in the pan.
  4. Prepare the Pink Cookie Dough: In a large bowl, beat softened butter and light brown sugar until light and creamy. Mix in milk and vanilla extract. Add heat-treated flour and salt, mixing until a soft dough forms. Gradually add pink food coloring to reach your preferred shade. Fold in mini chocolate chips.
  5. Layer the Cookie Dough Over Brownies: Once the brownie layer is fully cooled, spread the pink cookie dough evenly on top using an offset spatula or the back of a spoon. Sprinkle with mini chocolate chips and pink sprinkles if using.
  6. Chill and Cut: Refrigerate the layered dessert for 1 to 2 hours until firm. Use the parchment overhang to lift from the pan and cut into 16 to 25 small squares depending on size preference.

Notes

  • Ensure the brownie base is completely cooled before adding the cookie dough to prevent melting and mixing of layers.
  • Heat-treat the flour for the cookie dough by microwaving to 165°F to make it safe to eat raw.
  • Use mini chocolate chips for better distribution and neater slices.
  • Start with 2 drops of pink food coloring and increase as desired for softer or more vibrant hues.
  • Chill the dessert before cutting for cleaner, sharper pieces.
  • Use a sharp knife and wipe between cuts to maintain neat layers.
  • These bites keep well refrigerated for up to 5 days and freeze for up to 2 months.
  • For a richer brownie, add 1/2 cup semi-sweet chocolate chips to the brownie batter before baking.

Keywords: pink cookie dough brownies, layered brownie bites, chocolate chip cookie dough dessert, bite-sized brownies, party desserts, no-egg cookie dough, edible cookie dough brownies

Find it online: https://foodbylina.com/pink-chocolate-chip-cookie-dough-brownie-bites-recipe/