Chocolate Chip Cookie Brownie Bombs (Print Version)
Soft brownies, chocolate chip dough, and a chocolate dip join forces for the most craveable bite-sized desserts.
# Ingredients:
→ Brownie Layer
01 -
1/4 teaspoon baking powder
02 -
1/4 teaspoon salt
03 -
65 g all-purpose flour
04 -
35 g unsweetened cocoa powder
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
200 g granulated sugar
08 -
115 g unsalted butter, melted
→ Cookie Dough
09 -
85 g mini chocolate chips
10 -
15 ml milk
11 -
120 g all-purpose flour, heat-treated
12 -
1 teaspoon vanilla extract
13 -
150 g brown sugar, packed
14 -
115 g unsalted butter, softened
→ Chocolate Coating
15 -
30 ml coconut oil
16 -
170 g semisweet chocolate chips
# Instructions:
01 -
Spray a 9-inch square pan with oil and warm the oven at 350°F. Mix the melted butter with sugar, eggs, and a little vanilla in a bowl. Add flour, cocoa, baking powder, and salt, then stir just until everything's mixed up. Pour it into the greased pan and smooth it out.
02 -
Pop the pan in for about 20 or 25 minutes. They're done when the middle isn't wobbly. Let them cool down all the way in the pan, then slice into little bite-sized pieces.
03 -
Cream the soft butter and brown sugar with a mixer until fluffy, then toss in the vanilla. Dump in the heat-treated flour and pour in the milk. Mix until it's a dough, then gently fold in the mini chocolate chips.
04 -
Grab a hunk of cookie dough and press it out flat. Put a brownie chunk inside and wrap it up, rolling it between your hands to make a ball.
05 -
Melt chocolate chips together with coconut oil until super smooth. Dunk each cookie dough ball in chocolate, covering it all over.
06 -
Set the chocolate-covered balls on a tray lined with parchment. Stick them in the fridge, and once the chocolate's hardened up and shiny, they’re good to eat.
# Notes:
01 -
Heat-treat flour before using it uncooked so it’s safe to eat.
02 -
If you let the brownies cool first, cutting them is way easier and the pieces come out cleaner.