Description
Indulging in Double-Chocolate Holiday Cookie Dough Brownie Gems will undoubtedly be a highlight of your holiday season.
Ingredients
Scale
- For the Brownie Base:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- For the Edible Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup heat-treated all-purpose flour
- ½ cup mini chocolate chips
- For the Chocolate Coating:
- 1½ cups dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Brownie Base: Start by preheating your oven to 350°F (175°C) and preparing an 8×8-inch baking pan with parchment paper. This will ensure your brownies come out easily without sticking. In a mixing bowl, whisk together the melted butter and granulated sugar until smooth and well-combined. Follow this by adding the eggs and vanilla extract, mixing until everything is fully incorporated. Sift in the cocoa powder, all-purpose flour, salt, and baking powder while whisking gently until the batter is just combined.
- Bake the Brownies: Once mixed, pour the brownie batter into the lined baking pan. Spread it evenly through the pan, ensuring there are no air bubbles trapped underneath. Bake in the preheated oven for approximately 18–22 minutes, or until the edges set and a toothpick inserted into the center comes out mostly clean. After baking, allow the brownies to cool completely before adding the cookie dough layer – this is a crucial step for achieving a perfect texture!
- Prepare the Edible Cookie Dough: Now, while the brownies are cooling, let’s whip up the scrumptious edible cookie dough. In a mixing bowl, beat the softened unsalted butter with brown sugar until the mixture is light and fluffy. Don’t rush this step; mixing it thoroughly will give your cookie dough a heavenly texture. Next, add the milk and vanilla extract to the bowl and blend them well. Gradually mix in the heat-treated flour until smooth, and gently fold in the mini chocolate chips. This rich cookie dough will be delightfully soft yet firm enough to sit on top of the brownie base.
- Layer the Cookie Dough: Once your brownies have completely cooled, spread the cookie dough evenly over the top using a spatula. Ensure the cookie dough layer is distributed uniformly to achieve that perfect combo in every bite. After spreading, place the whole pan into the refrigerator for at least 30 minutes to allow the cookie dough to firm up. This chilling process makes the cutting and handling of the brownie gems much easier.
- Coat with Chocolate: While the cookie dough is chilling, take your time to prepare the chocolate coating. In a microwave-safe bowl, melt the dark chocolate chips along with the coconut oil for that glossy finish. Heat in 30-second intervals, stirring in between until everything is melted and smooth. Once the chocolate is ready, remove the pan from the fridge and cut the layered dessert into bite-sized squares. Dip each square into the chocolate coating, allowing any excess to drip off before placing them back onto a parchment-lined tray. Finally, chill them once more until the coating is set!
Notes
Store any leftovers in an airtight container; these brownie gems can last up to a week in the refrigerator!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per gem
- Sodium: 50 mg
- Protein: 2 g