Ingredients
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Edible Cookie Dough Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour (heat-treated*)
- 1/4 tsp salt
- 1 cup mini chocolate chips
* To heat-treat flour, bake flour on a baking sheet at 350°F (175°C) for 5 minutes to kill any bacteria.
Instructions
- Prepare Brownie Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line with parchment paper.
- Melt butter in a microwave-safe bowl. Stir in sugar, eggs, and vanilla extract until smooth.
- Add cocoa powder, flour, salt, and baking powder. Mix until just combined.
- Bake Brownie Base:
- Pour brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely.
- Make Edible Cookie Dough:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Stir in milk and vanilla extract.
- Gradually add the heat-treated flour and salt until fully combined.
- Fold in the mini chocolate chips.
- Assemble the Brownie Bombs:
- Once brownies are cooled, cut into squares (about 12).
- Take each brownie square, flatten slightly, then scoop a generous tablespoon of cookie dough onto it.
- Wrap the brownie around the cookie dough ball and pinch edges to seal, forming a ball.
- Optional – Chill and Serve:
- Chill the brownie bombs in the fridge for at least 30 minutes before serving so they hold their shape.
- Serve and enjoy your gooey, decadent Chocolate Chip Cookie Dough Brownie Bombs!
Would you like me to help you with tips for presentation or variations? Or perhaps a printable recipe card?