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This chocolate chip cookie dough brownie bomb recipe transforms ordinary dessert ingredients into irresistible bite-sized treats that combine fudgy brownies with edible cookie dough. The chocolate coating adds a perfect finishing touch that makes these little delights impossible to resist at parties or as an indulgent snack.
These brownie bombs have become my signature contribution to neighborhood gatherings. Last Christmas, I brought a platter to our annual block party and they disappeared within minutes. Three neighbors asked for the recipe before the night was over.
Ingredients
- Box of brownie mix plus ingredients called for on box: Perfect fudgy base that saves time without sacrificing flavor
- Unsalted butter: Creates the rich cookie dough texture. Make sure it's softened but not melted for proper creaming
- Brown sugar: Adds moisture and caramel notes to the cookie dough
- Granulated sugar: Provides structure and sweetness balance
- Milk: Helps achieve the perfect cookie dough consistency
- Vanilla extract: Enhances all the flavors. Use pure rather than imitation for best results
- All-purpose flour: Gives structure to the cookie dough. For best results measure by spooning into measuring cups then leveling
- Mini chocolate chips: Their small size distributes better in the cookie dough. Use quality chocolate for superior flavor
- Chocolate candy melts: Easier to work with than regular chocolate as they set firmly without tempering
- Sprinkles: Optional but add a festive touch. Choose colors to match your occasion
Step-by-Step Instructions
- Prepare brownies:
- Follow your box mix instructions exactly for the perfect fudgy texture. Allow to cool completely before handling about 1 hour. Patience here prevents the cookie dough from melting when added.
- Make cookie dough:
- Beat the softened butter with both sugars until light and fluffy about 3 minutes. This incorporates air for the perfect texture. Add milk and vanilla and mix until smooth. The mixture should look creamy and uniform.
- Add dry ingredients:
- Gradually add flour to the butter mixture blending between additions. Fold in mini chocolate chips by hand. The dough should be firm enough to roll but not sticky.
- Shape cookie dough:
- Scoop tablespoons of dough and roll into even balls between your palms. For consistent sizing use a small cookie scoop if available. Chill the balls for 15 minutes if they seem too soft.
- Assemble bombs:
- Cut cooled brownies into small squares. Flatten each square in your palm then wrap around a cookie dough ball pinching edges to seal completely. Roll between palms to smooth the exterior.
- Dip in chocolate:
- Melt candy melts according to package directions being careful not to overheat. Using a fork dip each brownie bomb completely in melted chocolate allowing excess to drip off before placing on parchment paper.
- Decorate and set:
- Add sprinkles immediately before chocolate hardens. Refrigerate for at least 30 minutes until chocolate coating is completely firm and set.
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The mini chocolate chips are my secret weapon in this recipe. I discovered their superiority by accident when I ran out of regular chips one day. Their smaller size distributes the chocolate flavor more evenly throughout the cookie dough creating a more balanced bite with every mouthful.
Storage Tips
These brownie bombs stay fresh in an airtight container in the refrigerator for up to 5 days making them perfect for preparing ahead. The chocolate coating actually helps seal in moisture and flavor. For best taste allow them to sit at room temperature for about 10 minutes before serving to soften slightly.
Flavor Variations
The basic recipe is incredibly versatile. Try adding 1/4 teaspoon peppermint extract to the cookie dough during the holidays or substitute white chocolate chips and add rainbow sprinkles for a birthday cake version. You can even add 2 tablespoons of peanut butter to the cookie dough mixture for a nutty variation that pairs beautifully with the chocolate.
Serving Suggestions
These brownie bombs shine as part of a dessert display. Arrange them on a tiered serving platter alongside fresh berries for an elegant presentation. At childrens parties place each bomb in a cupcake liner for easy serving. For an elevated dessert experience drizzle warm caramel sauce on a plate and place a brownie bomb in the center with a small scoop of vanilla ice cream.
Frequently Asked Questions
- → Can I use homemade brownies instead of boxed mix?
Yes, homemade brownies work perfectly. Use your favorite recipe, ensuring it's dense and fudgy for easier wrapping.
- → How do I keep the cookie dough safe to eat?
The recipe doesn't use raw eggs, and the flour is safe to eat as is. For extra caution, heat-treat the flour by baking it at 350°F for 5 minutes before using.
- → Can I substitute chocolate melts with regular chocolate?
Yes, you can melt regular chocolate or chocolate chips. Adding a teaspoon of coconut oil or vegetable shortening can help it coat the bombs smoothly.
- → How should I store these brownie bombs?
Store the bombs in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- → Can I make these brownie bombs ahead of time?
Absolutely! Prepare them up to 2 days in advance and store them in the fridge. Coat them with chocolate closer to serving for a fresh finish.
- → What toppings can I use besides sprinkles?
You can use crushed nuts, shredded coconut, sea salt flakes, or even colored sugar for decoration. Get creative!