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Chocolate Chip Cookie Dough Brownie Bombs Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 45-48 brownie bombs

Description

These Chocolate Chip Cookie Dough Brownie Bombs are decadent treats that combine rich chewy fudge brownies with irresistible edible cookie dough balls, encased in a smooth layer of dark chocolate and drizzled with milk chocolate. Perfect for chocolate lovers, these bite-sized dessert bombs offer a delightful texture contrast and impressive flavor, ideal for parties or special occasions.

Ingredients

Brownie Layer

  • 18.3 ounce box Chewy Fudge brownie mix

Edible Cookie Dough

  • 1 cup all-purpose flour
  • ¼ cup unsalted butter (softened to room temperature)
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (cold)
  • ¼ teaspoon salt
  • ¾ cup mini semi-sweet chocolate chips

Chocolate Coating

  • 20 ounces dark chocolate melting wafers (melted according to package directions, Ghirardelli brand used)
  • 5 ounces milk chocolate melting wafers (melted according to package directions, Ghirardelli brand used)

Instructions

  1. Prepare brownies: Follow the package directions for the chewy fudge brownie mix for a 9×13 straight-sided pan. Line the pan with parchment paper extending over the edges for easy removal. Bake as instructed and allow to cool completely.
  2. Trim and cut brownies: Remove the cooled brownies from the pan using the parchment overhang. Using a sharp knife, trim off the crisp edges (about ¼-⅓ inch) and discard. Cut the brownies into 6 rows along the length and 8 rows along the width, creating 48 squares approximately 1¼–1½ inch each. Set aside.
  3. Heat-treat flour: Preheat the oven to 300°F. Line a large baking sheet with parchment paper and evenly spread the all-purpose flour on it. Bake for 5-7 minutes to heat-treat and eliminate bacteria, watching carefully to prevent burning. Let the flour cool completely before use.
  4. Make edible cookie dough: In a stand mixer or with a handheld mixer on medium-high speed, cream together the softened butter, light brown sugar, granulated sugar, and vanilla extract until smooth and fluffy. Reduce speed to low and add the cold heavy cream, mixing until incorporated.
  5. Incorporate flour and salt: Gradually mix in the cooled heat-treated all-purpose flour, about half a cup at a time, along with the salt. Mix just until fully combined, avoiding overmixing.
  6. Add chocolate chips: Using a large wooden spoon, fold in the mini semi-sweet chocolate chips evenly.
  7. Form cookie dough balls: Using a mini cookie scoop or melon baller (about ½ tablespoon), scoop and gently roll the cookie dough into smooth balls. Place each on the prepared baking sheet lined with flour. You should have about 45-48 balls depending on scoop size.
  8. Freeze cookie dough balls: Place the baking sheet with cookie dough balls into the freezer for 30-45 minutes until frozen solid to facilitate wrapping.
  9. Wrap with brownie squares: Remove frozen cookie dough balls and set next to the brownie squares. Flatten one brownie square in your palm carefully without breaking. Place a frozen cookie dough ball in the center and wrap the brownie square tightly around it, covering completely. Place the wrapped brownie balls back onto the baking sheet. Repeat for all dough balls.
  10. Freeze brownie-wrapped cookie dough balls: Return the tray to the freezer for 1-2 hours or up to overnight, until very firm.
  11. Melt dark chocolate coating: Melt the dark chocolate wafers in a medium bowl according to package directions, stirring to smooth.
  12. Dip brownie bombs in dark chocolate: Remove brownie bombs from freezer. Using a fork, dip each brownie bomb into the melted dark chocolate to coat completely. Tap the fork on the bowl edge to drip excess chocolate, and place coated bombs on a parchment-lined baking sheet. Repeat until all are coated.
  13. Melt milk chocolate for drizzle: In a small bowl, melt the milk chocolate wafers per package instructions and stir smooth.
  14. Decorate brownie bombs: Drizzle melted milk chocolate over the tops of the dark chocolate-coated brownie bombs using a spoon or a small pastry bag with the tip cut off to create stripes.
  15. Set chocolate: Allow the chocolate to harden at room temperature for 10-15 minutes before serving.

Notes

  • Heat-treating the flour is essential when making edible cookie dough to eliminate any harmful bacteria.
  • Freezing the cookie dough balls and brownie-covered balls makes the assembly easier and helps maintain their shape during coating.
  • You can use different brands of melting wafers or chocolate chips, but melting wafers typically yield a smoother coating.
  • Store the finished brownie bombs in the refrigerator to keep the chocolate coating firm and the cookie dough fresh.
  • For easier dipping, work quickly when coating with melted chocolate as it will start to harden when warm ingredients are chilled.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-chip-cookie-dough-brownie-bombs-recipe/