Mini Chocolate Chip Brownie Bites

Half Chocolate Chip Cookie, Half Fudgey Brownie, What’s not to love?

First things first preheat your oven to 375 degrees and grease a 24 hole tin (non stick) mini muffin/cupcake pan. One is fine but two is preferable since both these batters will make 3-4 trays depending on how high you fill the tins.

Now it’s time to make both of your batters.

Get out two large mixing bowl’s, one for your chocolate chip cookie dough batter and one for your fudgey brownie batter.

In bowl One combine

• 1 cup flower (preferably unbleached)
• 1 cup coco powder
• 2 cups sugar (white)
• 1/2-3/4 teaspoon salt depending on preference
• 1/4 teaspoon baking powder

Whisk Together Completely, then add

• 3 eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup canola oil or vegetable oil
• 1 stick (8tbsp) butter completely melted

Stir thoroughly with a wooden spoon until completely combined.

This will be your brownie batter. Set Aside.

Next start your chocolate chip cookie batter.

First Combine

• 2 sticks (16tbsp) butter soft or partially melted
• 2 teaspoons pure vanilla extract
• 1/2 cup brown sugar
• 1 cup white sugar
• 1 teaspoons salt
• 1/2 teaspoon baking soda

Stir until thoroughly combined with electric mixer or by hand with a wooden spoon

Then add

• 2 eggs

One at a time until completely combined

Then stir in

• 2 1/2 cups all purpose flour (preferably unbleached)

Make sure it is completely combined and finally stir in

• 2 cups chocolate chips (milk, dark, white, whatever your preference is, it won’t affect the recipe)

Now that both batters are complete you can begin to fill each tin 1/2 to 3/4 of the way full with brownie batter (depending on how big or small you may want them to be)

Once this is complete fill the rest of the tins with your chocolate chip cookie dough batter or a centimeter or two below the top of the tins.

Put in the oven for 10 Minutes. Rotate tray after 5.

After 10 minutes the edges should be ever so lightly golden brown.

Remove from oven and place on non stick silicone heat proof pad to cool.

After 5-10 minutes you can go around your little bites with a knife to loosen the edges and flip upside down onto a counter top.

Then turn right side up and let them finish cooling.

Finally serve fresh or place them in a air tight container so they’ll stay fresh.

Enjoy 😉