Homemade Cookie Dough Brownie Bombs

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First, let me apologize for my lack of posting. I’ve definitely been baking and whipping stuff up in my kitchen, but I sort-of forgot about this blogging thing. So I decided to make up for it by sharing this recipe for super rich, chocolate-filled Cookie Dough Brownie Bombs.

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What are Cookie Dough Brownie Bombs, you ask? I just heard about them a few weeks ago, and I’m so glad I did. They are pretty much egg-free raw cookie dough bites, wrapped in homemade brownies, and dipped in chocolate. If you are a cookie dough fan like me, then I promise you that these are amazing! And now you don’t have to feel guilty after licking the dough from the bowl… Anyways, they are very rich so you can only eat about one at a time (which is kinda a good thing, right? :)), and are time consuming and messy, but overall I would love to make these again. Take some time out of your afternoon and you will be left a moist and decadent dessert perfect for any cookie dough + chocolate lover.

Enjoy and happy baking!

Cookie Dough Brownie Bombs

Homemade Cookie Dough Brownie Bombs

Tessa from Handle the Heat

YIELD: 30-32 bombs  PREP TIME: 1 hour  COOK TIME: 20 minutes

TOTAL TIME: 3 hours

ingredients:

For the cookie dough:
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon milk (any kind)
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon fine salt
3/4 cup miniature chocolate chips

For the brownies:
1 stick unsalted butter, melted
1 cup granulated sugar
1 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour

For the chocolate coating:
16 ounces semisweet chocolate, chopped
4 teaspoons coconut oil

directions:

For the cookie dough:
In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.

Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet. Freeze for an hour, or until firm.

For the brownies:
Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang.

In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.

Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.

To assemble:
Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a cookie dough ball into the middle of the flattened brownie and wrap the brownie around the cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie pieces. Freeze the balls for 30 minutes.

For the chocolate coating:
Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is melted.

Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight container in the fridge.

Adapted from The Domestic Rebel

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