Description
Indulgent chocolate chip cookie dough brownie bombs blend rich chocolate and creamy dough into irresistible bite-sized treats. Dessert enthusiasts will discover a perfect balance of fudgy brownies and sweet cookie dough that promises pure deliciousness in every single bite.
Ingredients
Scale
Chocolate Ingredients:
- 1 box (18 ounces / 510 grams) brownie mix
- 12 ounces (340 grams) semisweet chocolate chips or chocolate melting wafers
Cookie Dough Ingredients:
- ½ cup (113 grams / 4 ounces) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed light brown sugar
- 1 cup (175 grams) mini chocolate chips
- 1 ¼ cups (160 grams) all-purpose flour
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Additional Ingredients:
- 1 tablespoon vegetable oil (optional, for smoother coating)
- Eggs (as specified on brownie mix package)
- Oil (as specified on brownie mix package)
- Water (as specified on brownie mix package)
Instructions
- Meticulously craft rich, fudgy brownies by mixing batter according to package guidelines, ensuring even distribution in a parchment-lined pan. Bake until perfectly set, then allow complete cooling at room temperature.
- Create luxurious cookie dough by whipping butter and sugars until supremely airy and pale. Gently incorporate milk and vanilla, blending until smooth. Gradually fold in flour and salt, forming a tender, cohesive mixture. Delicately fold mini chocolate chips throughout the dough.
- Carefully portion cookie dough into petite spheres, chilling on a parchment-lined tray to maintain structural integrity. Once firm, slice brownies into precise squares marginally larger than dough balls.
- Tenderly encase each chilled cookie dough sphere within a brownie square, meticulously sealing edges to prevent leakage. Roll gently to create uniform, seamless orbs.
- Freeze assembled bombs briefly to stabilize their structure and enhance coating potential.
- Melt chocolate using precise microwave intervals, stirring consistently to achieve silky smoothness. Delicately submerge each bomb, allowing excess chocolate to cascade gracefully.
- Transfer chocolate-enrobed bombs onto parchment, optionally adorning with additional chocolate chips or whimsical sprinkles before chocolate solidifies completely.
- Permit chocolate coating to set naturally at ambient temperature or expedite process through refrigeration.
Notes
- Chill the cookie dough before wrapping it in brownie to prevent messy handling and ensure clean, neat bombs.
- Use room temperature ingredients for smoother cookie dough and easier mixing, creating a more uniform texture.
- Freeze assembled bombs briefly before chocolate coating to help maintain shape and prevent cracking during dipping process.
- For gluten-free version, substitute regular flour with almond or coconut flour and use gluten-free brownie mix to accommodate dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg