Hello mini-batch version of my all time fav easy Cookie Dough Brownies inspired by my other easy Skillet Brownie!
No shortage of brownies around here.
I wanted to make my cookie dough brownies ASAP and did not want to end up with a whole freaking batch that I will certainly bore with before they’re all eaten (small fam and all) and let’s be honest, I just wanna bake…
and I HATE LEFTOVERS.
Well the moment I had the idea I ran to the kitchen to make this, they were ready in minutes and the three of us shared it for desserts that evening. No leftovers, no fuss!
Actually I believe it was lunch, lunch desserts are where it’s at!
Breakfast is just dessert in disguise anyhow. Speaking of which, you could totally eat these for breakfast. Just pair them up with some protein and BOOM. Cookie dough AND brownies for breakfast.
Hit my word limit again. Let me know if you give these a try! And don’t forget the ice cream!
Mini-batch Cookie Dough Brownies
Equipment
- Ramekin, small baking dish or muffin pan
Ingredients
Brownie batter
- 1 tbsp (vegan) butter melted (15 g) sub coconut oil
- 1 tbsp (nut) milk or water (15 g) I use unsweetened almond milk
- 2 tbsp maple syrup (42 g)
- 3 tbsp flour (21 g) gf all purpose if desired
- 2 tbsp cocoa powder (12 g)
- 1/8 tsp baking powder
- drop of vanilla extract
- pinch of salt
Cookie dough
- 1/2 tbsp nut/seed butter (8 g) I used almond butter
- 1/2 tbsp maple syrup (10 g)
- 2 tbsp oat flour (15 g)
- 1/2 tbsp chocolate chips (7 g)
Instructions
- Start by making the no-bake cookie dough: In a small bowl stir together nut butter and maple syrup. Add enough oat flour to make a non sticky dough. If it gets too dry add a drop of water at a time. (Optional) add a pinch of salt and a drop of vanilla extract.
- Fold in chocolate chips, press into a disc between pieces of parchment and freeze to set about 1 hour.
- Preheat oven to 350F and grease a small ramekin or baking dish.
- Make the brownie batter: In a small bowl melt butter/oil, milk, syrup, vanilla (I used microwave 30 sec at a time) and stir to combine. Add cocoa, flour, baking powder, salt and whisk until smooth.
- Pour into sprayed skillet/ramekin and top with pieces of frozen cookie dough (I chopped mine with a knife but you can also break apart by hand). Bake for about 15 minutes (if making in a muffin tin, cut down 1-2 minutes). It's ok if they're still a bit fudgy in the center, as over-baking will make them dry.
- Either enjoy warm with a spoon (I confirm it’s amazing topped with ice cream) or let it cool completely ideally overnight in the fridge, slice and eat like regular brownies.
Notes
- Brownies are sturdier with butter or melted coconut oil, but other oils should work especially if you’re spooning them.
- Here’s a link to the ramekin I used.