Chocolate Chip Cookie Brownie Bombs (Print Version)
Fudgy brownie squares, cookie dough, and chocolate combine to create the ultimate indulgent dessert bites.
# Ingredients:
→ Brownie Layer
01 -
115 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
35 g unsweetened cocoa powder
06 -
65 g all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cookie Dough
09 -
115 g unsalted butter, softened
10 -
150 g brown sugar, packed
11 -
1 teaspoon vanilla extract
12 -
120 g all-purpose flour, heat-treated
13 -
15 ml milk
14 -
85 g mini chocolate chips
→ Chocolate Coating
15 -
170 g semisweet chocolate chips
16 -
30 ml coconut oil
# Instructions:
01 -
Preheat the oven to 175°C. Grease a 23 x 23 cm baking pan. In a bowl, whisk melted butter with granulated sugar, eggs, and vanilla extract until combined. Gently incorporate cocoa powder, flour, salt, and baking powder. Spread the batter evenly in the prepared pan.
02 -
Bake for 20 to 25 minutes, until the center is set. Allow the brownie slab to cool fully in the pan, then cut into small squares.
03 -
In a mixing bowl, cream softened butter and brown sugar until light. Blend in vanilla extract. Add heat-treated flour and milk, mixing until a smooth dough forms. Fold in the mini chocolate chips.
04 -
Portion a small amount of cookie dough and flatten in the palm. Wrap each brownie square with dough, rolling between hands to form balls.
05 -
Gently melt semisweet chocolate chips and coconut oil together, stirring until smooth. Dip each assembled ball into the chocolate to completely coat.
06 -
Arrange the coated balls on a parchment-lined tray. Refrigerate until the chocolate layer is firm and glossy before serving.
# Notes:
01 -
Always use heat-treated flour in edible cookie dough to ensure food safety.
02 -
Allow brownies to cool completely before cutting to maintain clean edges.