Ingredients:
For the Brownies:
1 box brownie mix (plus ingredients listed on the box)
1 teaspoon vanilla extract (optional for added flavor)
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 tablespoons milk
1 1/4 cups all-purpose flour (heat-treated)
1/2 teaspoon salt
1/2 cup mini chocolate chips
For Dipping:
2 cups semi-sweet chocolate chips, melted
1 tablespoon vegetable oil (for smooth melting)
Directions:
Prepare the brownies: Preheat your oven and prepare the brownie mix according to the package instructions (adding vanilla extract if desired for extra flavor). Once baked, allow the brownies to cool completely, then crumble them into small pieces. Set aside.
Make the cookie dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the vanilla extract and milk, mixing until combined. Gradually mix in the heat-treated flour (heat the flour in the oven for a few minutes to kill any bacteria) and salt until smooth. Fold in the mini chocolate chips.
Form the bombs: Scoop out small portions of the cookie dough and roll them into 1-inch balls. Take a bit of the crumbled brownies and wrap them around each cookie dough ball, pressing firmly to form a solid ball.
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 20-second intervals, stirring between each, until smooth.
Dip the bombs: Using a fork or skewer, dip each brownie-covered cookie dough ball into the melted chocolate, coating it completely. Place the dipped bombs onto a parchment-lined baking sheet.
Chill and set: Place the tray of dipped brownie bombs in the refrigerator for about 30 minutes or until the chocolate is set.
Serve: Once the chocolate is firm, the brownie bombs are ready to enjoy. Store any leftovers in the refrigerator.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 350 kcal per bomb | Servings: 12 bombs