So this recipe has been calling to me for some time now. I first spotted it on Pinterest but was afraid it would turn out to be one of those recipes that doesn’t taste as good as it looks. But I decided to give in to the temptation and lure of the picture and just make it. I am so glad that I did! These things have a lot going on but it all works well together and one flavor doesn’t overpower the other. If you love raw cookie dough, which I do, and chocolate (who doesn’t?), then this recipe is for you. But just a warning, these are very sweet and delicious. These “bombs” will satisfy your sweet tooth and after just one, you won’t be able to eat any other sweets for at least a day. I think these would be easy, tasty treats for parties or holidays. The recipe makes about 20 “bombs”, you can eat them with your hands, and you can make them ahead of time and just freeze them! So when it comes down to it, bake it or leave it? I say BAKE IT!
Here’s where I found the recipe: http://thedomesticrebel.com/2013/02/20/chocolate-chip-cookie-dough-brownie-bombs/
Prep Time: 40 minutes
Cook Time: 30 minutes (brownies & chocolate)
InactiveTime: 1 hour 30 minutes
3/4 Cup butter, softened
3/4 Cup brown sugar
1/4 Cup granulated white sugar
1 tsp vanilla extract
2 Tbsp milk
2 Cups all-purpose flour
2 Cups miniature chocolate chips (divided)
1 pkg fudge brownie mix (baked according to box directions and cooled)
1 pkg Candiquik or chocolate almond bark (I used the bark)
Using a stand mixer, beat together the sugars until creamy. Add the milk and vanilla and beat to combine everything. Then beat in the flour and pinch of salt until a soft dough forms. Stir in 1 Cup of mini chocolate chips.
Line a baking sheet with foil and drop rounded, tablespoon size balls of dough onto lined baking sheet (I used a cookie dough scoop so mine may have ended up a bit larger). Freeze the cookie dough balls for about an hour.
Cut the brownies into small, 1 inch size squares. (I think mine ended up being more like 2 inches. Maybe that’s why they were so big). Try to avoid the edges of the pan since they can be a bit more well done. And you don’t want weird crunchies in your “bomb”.
Pick up a square and gently flatten it in your hands (I found that this works much better than trying to flatten it on a different surface). At this point you’ll see why it’s important to use fudge brownies rather than cake brownies (they flatten easier and retain their moisture).
Place a dough ball in the middle of the flattened
d brownie and gently wrap the brownie up around the cookie dough. You can kind of squish the brownie around until it fully covers the cookie dough ball. Repeat this with all of the cookie dough balls. Then return the brownie covered balls to the freezer for about 30 minutes.
Once the balls are done in the freezer, prepare the chocolate bark or Candiquik according to package directions. Use a fork to dip the brownie balls into the melted chocolate. Make sure you cover the whole thing in chocolate and then let the excess drip off. Return he ball to the foil lined sheet and sprinkle the remaining mini chocolate chips onto the chocolate-dipped brownie balls. You can then store these in the fridge or freezer in an airtight container (I prefer the freezer myself).
Now go enjoy your Chocolate Chip Cookie Dough Brownie Bombs!
Nutrition Facts (per serving):
*Courtesy of MyFitnessPal recipe calculator