Description
Chocolate Chip Cookie Dough Brownie Bombs are a rich and indulgent treat combining brownie and cookie dough.
Ingredients
Scale
- For the Brownie Layer:
- 1 cup unsalted butter: Melted
- 2 cups granulated sugar: For sweetness
- 4 large eggs: For binding
- 1 teaspoon vanilla extract: For flavor
- 1 cup all-purpose flour: For structure
- 1/2 cup unsweetened cocoa powder: For rich brownie flavor
- 1/2 teaspoon salt: To enhance flavor
- 1/2 teaspoon baking powder: For leavening
- For the Cookie Dough Filling:
- 1/2 cup unsalted butter: Softened
- 3/4 cup brown sugar: Packed, for sweetness
- 1/4 cup granulated sugar: For added sweetness
- 1 teaspoon vanilla extract: For flavor
- 1 cup all-purpose flour: To create the dough
- 1/2 teaspoon salt: To enhance flavor
- 1/2 cup mini chocolate chips: For classic cookie dough flavor
- For the Coating:
- 1 cup chocolate chips: For melting and coating
- 1 tablespoon coconut oil: To help with melting and smoothness (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of granulated sugar. Stir until well combined.
- Add 4 large eggs and 1 teaspoon of vanilla extract, mixing until smooth.
- In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Remove from the oven and allow to cool completely in the pan.
- In a mixing bowl, beat together 1/2 cup of softened unsalted butter, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until creamy.
- Gradually mix in 1 cup of all-purpose flour and 1/2 teaspoon of salt until combined.
- Fold in 1/2 cup of mini chocolate chips. The mixture should be thick and dough-like.
- Once the brownie layer is completely cool, cut it into small squares or rectangles.
- Take a piece of brownie and flatten it slightly in your hand. Add a small spoonful of cookie dough filling in the center and wrap the brownie around it, rolling it into a ball. Repeat until all the brownie and cookie dough are used.
- In a microwave-safe bowl, melt 1 cup of chocolate chips and 1 tablespoon of coconut oil (if using) in 30-second intervals, stirring in between until smooth.
- Dip each brownie bomb into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined baking sheet.
- Refrigerate the coated brownie bombs for about 30 minutes to set the chocolate coating.
- Serve chilled or at room temperature.
Notes
- Store brownie bombs in an airtight container in the fridge.
- These can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chocolate Chip Cookie Dough, Brownie Bombs, Dessert, Sweet Treat