Ingredients
- For the brownie layer:
- 1 box brownie mix
- Ingredients required by the mix (usually eggs, oil, and water)
- For the edible cookie dough:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated and cooled
- ½ cup mini chocolate chips
Instructions
- Prepare and bake the brownie mix according to package instructions. Let cool completely.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add milk and vanilla extract, then mix in heat-treated flour until a soft dough forms.
- Fold in mini chocolate chips and set aside.
- Crumble cooled brownies into a large bowl.
- Roll cookie dough into small balls (about 1 inch wide).
- Wrap brownie crumbs around each cookie dough ball, pressing gently to cover fully.
- Place brownie bombs on a tray and refrigerate for at least 30 minutes until firm.
- Optional: Drizzle or dip in melted chocolate before serving.
Notes
- Use peanut butter chips or white chocolate chips for variation.
- Add sea salt to the dough for a sweet-salty balance.
- Roll finished bombs in cocoa powder or crushed nuts for texture.
- Make ahead and chill for easier shaping and better structure.
- Prep Time: 25 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking + No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
