Name: Homemade Cookie Dough Brownie Bombs Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 stick (4 ounces) unsalted butter, at room temperature; 1/2 cup lightly packed light brown sugar; 2 tablespoons granulated sugar; 1 tablespoon milk (any kind); 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/8 teaspoon fine sea salt; 3/4 cup miniature chocolate chips; 1 stick unsalted butter, melted; 1 cup granulated sugar; 1 cup unsweetened natural cocoa powder; 1/4 teaspoon fine sea salt; 1/2 teaspoon vanilla extract; 2 large eggs; 1/2 cup all-purpose flour; 16 ounces semisweet chocolate, chopped; 4 teaspoons coconut oil

Ingredients

1 stick (4 ounces) unsalted butter, at room temperature

1/2 cup lightly packed light brown sugar

2 tablespoons granulated sugar

1 tablespoon milk (any kind)

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/8 teaspoon fine sea salt

3/4 cup miniature chocolate chips

1 stick unsalted butter, melted

1 cup granulated sugar

1 cup unsweetened natural cocoa powder

1/4 teaspoon fine sea salt

1/2 teaspoon vanilla

2 large eggs

1/2 cup all-purpose flour

16 ounces semisweet chocolate, chopped

4 teaspoons coconut oil

Instructions

Step 1: For the cookie dough, in the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add the milk and vanilla extract. On low speed, gradually add the flour and salt. Stir in the miniature chocolate chips.

Step 2: Scoop the dough into 2 teaspoon-sized balls and place them on a parchment-lined baking sheet. Freeze for an hour, or until firm.

Step 3: Meanwhile, preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang for easy removal.

Step 4: In a large bowl, combine the melted butter, sugar, cocoa powder, and salt. Stir until well combined; the mixture will be thick. Let it cool if the butter is still hot, then stir in the vanilla extract.

Step 5: Add the eggs one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until fully incorporated.

Step 6: Spread the brownie batter evenly into the prepared pan. Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool completely.

Step 7: Cut the cooled brownies into 1-inch squares. Flatten each square with the palm of your hand. Place a frozen cookie dough ball in the center of the flattened brownie and wrap the brownie around it, forming a ball. Roll gently between your palms to shape. Repeat with remaining pieces. Freeze the balls for 30 minutes.

Step 8: For the chocolate coating, combine the chopped semisweet chocolate and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue heating in 30-second bursts, stirring between bursts, until the chocolate is completely melted and smooth.

Step 9: Dip each brownie ball into the melted chocolate, coating completely. Allow excess chocolate to drip off, then return the balls to the baking sheet. Refrigerate for at least 10 minutes, or until the coating is set.

Step 10: Store the brownie bombs in an airtight container in the refrigerator until ready to serve.

Tips & Variations

If you prefer a nutty flavor, add a handful of chopped walnuts or pecans to the brownie batter before baking.

Use dairy-free butter and milk to make this recipe vegan-friendly.

For extra crunch, sprinkle a pinch of sea salt on top of the chocolate coating before it sets.

Freeze the brownie bombs longer for a firmer texture, perfect for hot days.

FAQs

Can I use regular chocolate chips instead of semisweet chocolate for the coating?

Yes, you can use regular chocolate chips, but melting quality chocolate bars usually results in a smoother and shinier coating. If using chips, add a little coconut oil to help with melting and smoothness.

Is it necessary to freeze the cookie dough balls before assembling?

Freezing the cookie dough balls is important as it helps them maintain their shape when wrapped in brownie and during the baking and coating process. It also helps prevent the cookie dough from melting inside the brownie.