Skip to content

Chocolate Chip Cookie Brownies Bites

November 15, 2009




Nov 058

I needed a way to use up the leftover chocolate peanut butter ganache from the Peanut butter Surprise cupcakes (Aside from eating it straight from the bowl with a spoon!)  So I altered a recipe by Chef Michael Smith for some Chocolate chip cookie brownie squares and they turned out pretty good.  The cookie brownie bites are baked in a mini muffin tin, lined with paper liners that I removed once the brownies had cooled.  To finish them off, they’re dipped into the leftover ganache and sprinkled with a tiny bit of fleur de sel. 

Chocolate Chip Cookie Brownie Bites 

For the Cookie

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 cup butter
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

For the Brownie

  • 1 cup flour
  • 1 cup sugar
  • 1 tbsp cocoa
  • 1/2 tsp salt
  • 1/2 cup butter
  • 8 oz dark chocolate, chopped
  • 2 eggs
  • 1 tbsp strong coffee
  • 1 tsp vanilla extract

Preheat the oven to 350 degrees

For the cookie base, combine flour, sugar, salt and butter into a bowl and mix it together until it’s crumbly (no need to even use a mixer!)  Whisk the egg and vanilla together and then add it to the flour mixture.  Stir in chocolate chips.

Press into mini muffin tins about half way full and bake for 5 minutes.  To make a cookie bar, press into a parchment lined 8X8 baking pan and bake for 15 minutes.

For the Brownie layer, whisk the flour, cocoa and salt together.  Melt the butter over low heat, remove from heat and add chocolate. Stir until chocolate is melted.  Whisk eggs and vanilla together and then add them to the chocolate mixture, whisking until combined.  Grab a spatula and mix in the dry ingredients scraping down the sides of the bowl as necessary. 

Pour the batter over the baked cookie layer.  I used a small dough scoop for the mini muffin tins.  Bake about 15 minutes or until a pick inserted comes out clean.  If baking bars, bake for 45 minutes.  Let cool completely.

Dip tops in chocolate gananche and sprinkle with fleur de sel.

Nov 055




6 Comments leave one →
  1. November 15, 2009 2:54 pm

    Oh wow! These look so yummy! Are they more like a cupcake or more like a brownie? I love the creativity!

    • betchacanteatjustone permalink*
      November 15, 2009 2:57 pm

      They’re more like a brownie, the texture of the cookie and the brownie were very similiar. They’d be a super lunch box treat baked in a pan and just cut into squares!

  2. November 16, 2009 1:34 am

    That first picture is beautiful! I am just starting to try to figure out food photography, and I found your blog through the brown eyed baker’s food photography tip post. 🙂 Looks wonderful!

  3. November 16, 2009 1:52 am

    Bookmarking this it looks fantastic!!!

    • betchacanteatjustone permalink*
      November 16, 2009 3:21 am

      Thanks so much for the super compliment! I was quite happy with the way the picture turned out (in my husband’s workshop under florescent lighting holding up a piece of scrapbook paper in the backgound trying to keep it free of ganache!)

  4. November 17, 2009 8:36 pm

    Yum-diddlie-umpcious lookin!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: