Brownie Bombs

Brownie Bombs – Chocolate Chip Cookie Dough Inside! 🍫

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Brownie Bombs – Chocolate Chip Cookie Dough Inside! 🍫💣These indulgent treats combine fudgy brownie outsides with soft, egg-free cookie dough centers—making every bite an explosion of gooey, chocolatey bliss!

📋 Ingredients

For the Edible Cookie Dough Centers:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 2 tbsp granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (heat-treated*)
  • ½ cup mini chocolate chips

For the Brownie Batter:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder

Optional Coating:

  • Melted semi-sweet or dark chocolate for dipping
  • Sprinkles or crushed nuts for garnish

👩‍🍳 Directions

1. Make the Edible Cookie Dough:

  1. In a bowl, cream butter and sugars together until smooth.
  2. Stir in milk and vanilla.
  3. Add heat-treated flour and mix until combined.
  4. Fold in chocolate chips.
  5. Roll into 1-inch balls and freeze for at least 30 minutes.

2. Prepare the Brownie Batter:

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease.
  2. In a bowl, mix melted butter, sugar, eggs, and vanilla until combined.
  3. Add cocoa, flour, salt, and baking powder. Stir until smooth.

3. Assemble the Brownie Bombs:

  1. Spoon a small amount of brownie batter into each muffin cup.
  2. Press a frozen cookie dough ball gently into the center of each.
  3. Cover with a little more brownie batter to just cover the top.
  4. Bake for 12–15 minutes, until edges are set but centers are slightly soft.
  5. Cool completely in the tin, then transfer to a wire rack.

4. Optional Coating (for extra flair):

  1. Dip cooled brownie bombs into melted chocolate and sprinkle with toppings.
  2. Let set at room temperature or in the fridge.

💡 Tips

  • *To heat-treat flour: microwave in a bowl for 1 minute or bake at 350°F for 5 minutes to kill any bacteria.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
  • Serve slightly warmed with ice cream for next-level dessert bliss!

Would you like a peanut butter or caramel-filled version of these bombs?

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