Chocolate Chip Cookie Dough Brownie Bombs

chocolate-chip-cookie-dough-bombs

 

I follow the “Domestic Rebel” and recently she made a post with these bombs, and I just had to make them. I have altered her recipe because her measurements were off but she did a great job on dreaming them up. I made them and immediately starting giving them away. I would have eaten them all and gained 10 pounds that I do NOT need. If you like cookie dough then you would be smart to not keep to many yourself !! This is time consuming to make so make sure you have a whole day to be home for these puppies …..

Ingredients:

  • One box of Fudge Brownie Mix, ( Make sure its FUDGE Brownies ) … baked and cooled.                                      *Tip* cut and put parchment paper or wax paper on the bottom only of the pan spraying cooking spray under and on top of the paper before pouring batter in the pan, so brownies do not stick, I have used both papers.
  • 1 Package of  Candiquik or chocolate almond bark for melting chocolate ( 1lb)
  • 2 Cups of mini chocolate chips – divided
  • 3/4 Cup softened butter
  • 1/2 Cup light brown sugar
  • 1/2 Cup white sugar
  • 2 Tablespoons of milk
  • 1 Teaspoon Vanilla Extract
  • 1- 3/4 cup of all purpose flour
  • Pinch of salt

Directions:

  1. First you have to make the brownies and allow them to cool … for faster cooling use my tip above and then turn out on a wire rack. Take the brownies out 2-3 minutes early. The fudgier the brownie the easier to use. After the brownies have cooled cut off any stiff edges and put aside.
  2. In the bowl , beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in  (1) cup of the mini chips.
  3. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a melon ball scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. I roll in my hands for a nice round ball. Freeze the cookie dough balls for about an hour to firm up.
  4. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake like  one.                                                                                                                 *tip* wash your hands once in awhile while doing this step or the brownies will start to stick to your hands.
  5. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
  6. Prepare melting chocolate  according to package directions. Toss about 4 balls in at a time. Using a fork, remove each brownie bomb from the chocolate, coated completely, and allow excess to drip off. Return to the foil-line sheet , wait about a  minute and sprinkle the tops with the remaining cup of mini chips, for garnish. Allow them to sit 10 minutes before lifting them. Store these bad boys in the fridge or freezer, in an airtight container until ready to eat .

FYI: you will prob have cookie dough left over, it isn’t an exact science. You decide whether you want to toss them, squish them inside an Oreo and dunk in the left over melted chocolate or hell just eat it 🙂

 

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