Pink Chocolate-Chip Cookie Dough Brownie Bites

Ingredients

For the Fudgy Brownie Base:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 tsp salt

For the Pink Cookie Dough Layer:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 tbsp heavy cream

1 tsp vanilla extract

1 1/4 cups all-purpose flour (heat-treated for safety)

1/2 cup mini semi-sweet chocolate chips

1-2 drops pink gel food coloring

For the Chocolate Ganache Topping:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

Pink and white sprinkles for garnish

Directions

Bake Brownies: Preheat oven to 350°F. Grease an 8x8

inch square pan and line with parchment paper. Whisk

melted butter and sugar. Add eggs and vanilla, then stir

in cocoa, flour, and salt. Pour into pan and bake for

20-22 minutes. Let cool completely in the pan.

Heat-Treat Flour: To make the dough safe to eat raw,

microwave the flour in 30-second intervals until it

reaches 160°F, then whisk to remove lumps.

Make Pink Dough: Cream together softened butter,

granulated sugar, and brown sugar until fluffy. Add

heavy cream, vanilla, and pink food coloring. Mix until

the desired pink shade is reached.

Fold & Spread: Gently stir in the heat-treated flour until a

dough forms, then fold in mini chocolate chips. Press the

pink dough in an even layer over the cooled brownie

base.

Prepare Ganache: Heat 1/4 cup heavy cream until

simmering, pour over chocolate chips, and let sit for 2

minutes. Stir until glossy and smooth.

Top: Pour the ganache over the cookie dough layer,

spreading to the edges. Add sprinkles immediately.

Chill & Cut: Refrigerate for at least 2 hours to allow the

layers to set. Lift out of the pan using the parchment

paper and slice into small, bite-sized squares.