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Chocolate Chip Cookie Dough Brownie Bombs

Indulge in Decadence: Chocolate Chip Cookie Dough Brownie Bombs

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Get ready to elevate your dessert game with these irresistible Chocolate Chip Cookie Dough Brownie Bombs. Combining the best of both worlds—decadent brownies and creamy cookie dough—these bite-sized treats are sure to satisfy even the most discerning sweet tooth. Whether you’re craving a rich indulgence for a special occasion or simply treating yourself to a delightful dessert, these brownie bombs are guaranteed to impress.

Ingredients:

For the Brownie Layer:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, heat-treated to kill bacteria
  • 1 tablespoon milk
  • 1/2 cup mini chocolate chips

For the Chocolate Coating:

  • 1 cup semisweet chocolate chips
  • 2 tablespoons coconut oil

Instructions:

  1. Prepare Brownie Batter: In a mixing bowl, whisk together melted butter and granulated sugar until well combined. Add eggs and vanilla extract, mixing until smooth.
  2. Incorporate Dry Ingredients: Stir in cocoa powder, flour, salt, and baking powder until the batter is smooth and no lumps remain.
  3. Bake Brownies: Pour the brownie batter into a greased 8×8-inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely.
  4. Prepare Cookie Dough: While the brownies are cooling, prepare the cookie dough. In a separate mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add vanilla extract and beat until incorporated.
  5. Add Dry Ingredients: Gradually add heat-treated flour to the mixture, mixing until a soft dough forms. If the dough is too dry, add milk gradually until desired consistency is reached. Fold in mini chocolate chips until evenly distributed.
  6. Form Cookie Dough Balls: Once the brownies are cooled, use a small cookie scoop to scoop out portions of cookie dough. Roll each portion into a ball and place them on a parchment-lined baking sheet. Freeze the cookie dough balls for 30 minutes to firm up.
  7. Assemble Brownie Bombs: Cut the cooled brownies into small squares. Take a square of brownie and flatten it slightly with your hands. Place a frozen cookie dough ball in the center of the brownie square and gently wrap the brownie around the cookie dough, forming a ball. Repeat with the remaining brownie squares and cookie dough balls.
  8. Prepare Chocolate Coating: In a microwave-safe bowl, melt semisweet chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  9. Coat Brownie Bombs: Using a fork or a toothpick, dip each brownie bomb into the melted chocolate coating until fully coated. Allow any excess chocolate to drip off before placing the coated brownie bombs back onto the parchment-lined baking sheet.
  10. Chill and Serve: Place the coated brownie bombs in the refrigerator for 15-20 minutes, or until the chocolate coating is set. Once set, these indulgent treats are ready to be enjoyed!

Cook Notes and Variations:

  • Customize with Nuts: For added crunch and flavor, mix chopped nuts such as walnuts or pecans into the cookie dough before forming the balls.
  • Try Different Chocolate: Experiment with different types of chocolate for the coating, such as white chocolate or dark chocolate, to create unique flavor profiles.
  • Add a Drizzle: After coating the brownie bombs in chocolate, drizzle melted white chocolate or caramel sauce over the top for an elegant finishing touch.

Keto and Low-Carb Versions:

  • Keto-Friendly: To make keto-friendly brownie bombs, use a sugar substitute such as erythritol or stevia in place of granulated sugar in both the brownie batter and cookie dough. Choose a low-carb flour alternative such as almond flour or coconut flour, and use sugar-free chocolate chips for the cookie dough.
  • Low-Carb: For a lower-carb version, reduce the amount of sugar used in both the brownie batter and cookie dough. You can also omit the flour in the cookie dough or use a combination of almond flour and coconut flour to further reduce the carb content.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought cookie dough instead of making it from scratch? A: Yes, you can use store-bought cookie dough for convenience. Simply roll the store-bought dough into balls and freeze them before assembling the brownie bombs.

Q: How long do these brownie bombs last? A: Store the brownie bombs in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage, just allow them to thaw in the refrigerator before serving.

Q: Can I skip the chocolate coating? A: While the chocolate coating adds an extra layer of indulgence, you can certainly skip it if desired. The brownie bombs will still be delicious with just the brownie and cookie dough layers.

Q: Can I make these nut-free? A: Yes, you can make these brownie bombs nut-free by omitting the nuts from the cookie dough mixture. You can also substitute the nuts with seeds or omit them altogether.

Chocolate Chip Cookie Dough Brownie Bombs are the ultimate treat for chocolate lovers everywhere. With their fudgy brownie exterior, creamy cookie dough center, and rich chocolate coating, these indulgent bombs are a dessert dream come true. Whether enjoyed as a special occasion treat or a decadent pick-me-up, these bite-sized delights are guaranteed to satisfy your sweet cravings. Give this recipe a try and experience the bliss of chocolatey perfection in every bite!

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