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This gooey chocolate creation mixes two sweet favorites into one mouth-watering tiny delight. The difference between the soft brownie outside and smooth cookie dough inside makes for a rich taste that'll fix any sugar craving.
I first whipped these brownie bombs up for my niece's party, and they were all gone before anyone cut the cake. They've now turned into what I'm known for at family events, with relatives texting me early asking if I'm bringing "those cookie dough things everyone loves."
Ingredients
- For the Brownies: A box of brownie mix with whatever the package says you need. A good mix cuts down on work but still tastes great.
- For the Cookie Dough Filling: Room temp unsalted butter that's soft enough to mix easily. Regular sugar for sweetness and the right dough feel. Light brown sugar for moisture and that classic cookie taste. Milk to hold everything together without eggs. Vanilla extract to bump up all the flavors - try to get the real stuff. Plain flour for building the eggless dough structure. A bit of salt to balance out the sweetness. Mini chocolate chips because they spread out better in small dough balls.
- For the Chocolate Coating: Semisweet chocolate chips or melting discs for a smooth outer layer that breaks nicely when you bite in. A little vegetable oil to make the chocolate thinner for dipping and shinier when it sets.
Step-by-Step Instructions
- Prepare the Brownies:
- Follow your brownie mix directions and bake in a 9×13 pan with parchment paper underneath. You'll need that paper to get them out easily later. Don't overbake them - slightly soft brownies will wrap around the filling better.
- Make the Cookie Dough Filling:
- Mix butter and sugars for about 3 minutes until they look lighter and fluffy. This puts air in the mix for better texture. Pour in milk and vanilla, stirring until it's all combined with no liquid sitting separate. Slowly add flour and salt on low speed so you don't end up wearing it. Add mini chocolate chips by hand so they don't break up.
- Assemble the Brownie Bombs:
- Cut your cooled brownies into 1.5 inch squares. Take your time - this can get messy. Put a cold cookie dough ball in the middle of each brownie square, then carefully fold the brownie edges up to cover the dough completely. Roll it between your hands to make a smooth ball, pressing gently. Put finished ones on a parchment-lined tray with space between them.
- Coat with Chocolate:
- Melt your chocolate in the microwave, 30 seconds at a time, stirring well between each heating. Make sure it's totally smooth but not too hot or you'll melt your brownie balls. Use a fork under each ball to dip it in chocolate. Tap the fork on the bowl to get rid of extra chocolate, then carefully slide it onto parchment paper.
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The best thing about making these is watching people's reactions to that first bite. There's always a look of surprise when they hit the cookie dough center after thinking it's just chocolate. My kid helps me make them every Christmas now, and she's gotten really good at the chocolate dipping part, making them look perfect with hardly any mess.
Storage Solutions
Your brownie bombs will stay fresh for up to a week when kept in a sealed container in the fridge. The cold helps the cookie dough center stay creamy while making the chocolate coating firm enough to crack nicely when you bite in. If you want to keep them longer, you can freeze the finished chocolate-covered bombs for up to three months. Just put them in a single layer in a freezer container with parchment between layers so they don't stick together. Let them thaw in the fridge overnight before you serve them.
Troubleshooting Tips
If your brownie bombs are breaking apart during assembly, your brownies might be too dry or too cold. Try baking them a little less next time, or warm the brownie pieces in the microwave for 5-7 seconds before wrapping them around the dough. When your chocolate coating is too thick, just add another teaspoon of oil and mix well. If your chocolate starts hardening while you're still dipping, set the bowl over some warm water to keep it at the right thickness for the whole process.
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Flavor Variations
Switch up these brownie bombs with easy ingredient changes for tons of options. Make mint chocolate bombs by adding a quarter teaspoon of peppermint extract to the cookie dough and using Andes mint pieces instead of chocolate chips. Try peanut butter brownie bombs by mixing in a quarter cup of smooth peanut butter to the cookie dough and swapping in peanut butter chips. For a Christmas version, add crushed candy canes to the cookie dough and top with colorful holiday sprinkles before the chocolate hardens.
Common Questions
- → How do I store brownie bombs?
Keep them in a sealed container in your fridge for up to a week. Let them sit out a bit before eating so they're not too firm.
- → Can I make these ahead of time?
For sure! You can put them together 1-2 days early. Just keep them in the fridge and add the chocolate coating right before you need them for the freshest look.
- → How can I ensure the flour is safe to eat?
Pop your flour on a cookie sheet and bake it at 350°F (175°C) for about 5 minutes. Wait for it to cool down completely before mixing it in.
- → Can I use white chocolate for the coating?
You bet! White chocolate makes these bombs look extra fancy and adds a different kind of sweetness to the mix.
- → What if I don't have mini chocolate chips?
No worries! Just cut up regular chocolate chips into tinier bits or grab a chocolate bar and chop it up finely.