Instructions
**Heat-Treating the Flour (for edible cookie dough):**
1. **Microwave Method:** Place the flour in a microwave-safe bowl. Microwave on high for 30-60 seconds, stirring every 15-20 seconds, until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer. This kills any potential bacteria. Let cool completely before using.
2. **Oven Method:** Spread the flour on a baking sheet. Bake at 300°F (150°C) for 5-7 minutes, stirring halfway through, until the internal temperature reaches 160°F (71°C). Let cool completely before using.
**Making the Brownie Layer:**
1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix.
6. Pour the brownie batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
8. Remove from the oven and let the brownies cool completely in the pan on a wire rack.
**Making the Edible Cookie Dough Layer:**
1. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Beat in the vanilla extract and milk until combined.
3. Gradually add the heat-treated flour and salt to the wet ingredients, mixing on low speed until just combined.
4. Fold in the mini chocolate chips until evenly distributed.
**Assembling the Bites:**
1. Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang.
2. Evenly spread the edible cookie dough mixture over the cooled brownies. You may want to gently press it down with the back of a spoon or your hands.
3. Cover the pan with plastic wrap and refrigerate for at least 1 hour (or until firm enough to cut).
4. Once chilled, remove from the pan and cut into desired bite-sized squares or rectangles.
5. Serve immediately or store in an airtight container in the refrigerator.
Short Tips
* **Don’t skip the chilling step!** It’s essential for clean cuts and firm bites.
* **For extra flair,** drizzle melted chocolate or caramel sauce over the top before serving.
* **Storage:** These brownie bites can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage (up to 2-3 months).
* **Customize!** Feel free to add chopped nuts to the brownie layer, or switch up the chocolate chips in the cookie dough for white chocolate or butterscotch chips.
