Ingredients
For the Brownie Base:
1 batch (8×8-inch pan) fudgy homemade or boxed brownies
¼ cup all-purpose flour (heat-treated for safe cookie dough)
For the Edible Cookie Dough:
½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
2 tbsp milk or heavy cream
1 tsp vanilla extract
1¼ cups all-purpose flour (heat-treated)
1 cup mini chocolate chips
For the Chocolate Coating:
2 cups semi-sweet or dark chocolate chips
1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)
Optional Garnishes:
Sprinkles
Crushed nuts
Sea salt flakes
White chocolate drizzle
Instructions
Prepare the Brownies:
Bake your favorite brownie mix or homemade fudgy brownies in an 8×8-inch pan. Let them cool completely before cutting into 1–1.5 inch squares.
Make the Cookie Dough:
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy. Add milk and vanilla extract, then mix until smooth. Gradually stir in heat-treated flour until fully incorporated. Fold in chocolate chips.
Chill the Dough:
Roll the cookie dough into small balls (about 1 tablespoon each). Place on a tray and refrigerate for 15–20 minutes to firm up.
Assemble the Bombs:
Take one brownie square and gently flatten it in your palm. Place a chilled cookie dough ball in the center and wrap the brownie around it, sealing the edges to form a ball. Repeat with remaining pieces.
Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Add a bit of coconut oil if needed to thin the coating.
Coat the Bombs:
Using a fork or dipping tool, submerge each bomb into the melted chocolate, turning to coat evenly. Lift out and let excess chocolate drip off.
Garnish & Set:
Place coated bombs on parchment-lined baking sheets. While still wet, add sprinkles, sea salt, crushed nuts, or white chocolate drizzle if desired. Refrigerate for 15–20 minutes to set the coating.
Store & Serve:
Once set, store in an airtight container in the fridge for up to 5 days or freeze for longer storage. Serve chilled or at room temperature.
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