Brownie Bomb Recipe

You can just go ahead and thank me now. This recipe is out of this world!

Brownie bombs have been my go-to party contribution for the past while.  What's not to love... cookie dough, brownie, chocolate...everything about these little guys is amazing.  So here is what you need:

Ingredients:

• ¾ cup softened butter
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 Tbsp milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 2 cups miniature chocolate chips, divided
• 2 boxes fudge brownie mix, baked and cooled
• 1 package chocolate almond bark

For the purpose of the tutorial, I did a half batch of this recipe, which yielded about 16 brownie bombs.

Make the brownies per the recipe on the box. They need to be totally cooled before we can wrap the cookie dough, so I normally do this an hour or so before.

Now we need to make the dough. Cream the softened butter with the sugars until light and fluffy. Stir in the milk and vanilla extract.  I always add an extra teaspoon or two of vanilla because I love the way it adds to the dough.  Combine your salt and flour together, and slowly mix it into your dough.  You may need more or less flour to get the right texture.  It should be firm and together, but still a little on the wet side.  Gently stir in 1.5 cups of the mini chocolate chips. We will need the last half cup for the last step.

This dough is made without egg, so it is safe to eat at any point. I have made just the dough before and used it as a "dip" with graham crackers. I highly suggest this as well.

 Roll your cookie dough into balls about 1 inch in diameter.  Throw them in the freezer for about an hour until they get nice and firm... the colder they are, the easier the next step will be.

 Cut the brownies into squares about 1.5-2''.  It's hard to see in the picture, but I always cut away the hard edges since they are hard to wrap around the balls.  Flatten the brownie with your hand so it is nice and flat.

Put one of the frozen cookie dough balls in the middle of the smushed brownie.  Wrap the brownie around the dough ball until it is mostly covered.  It doesn't need to be perfect since we will be covering it in chocolate!

Once all of the frozen cookie dough balls are covered in brownie, throw them back in the freezer.  Again, freeze the bombs for at least an hour.

Prepare the chocolate almond bark per the package directions.  I usually use a double boiler, but a microwave works just fine.  Be careful not to scorch your chocolate, or you will have lumpy brownie bombs.

After you dip the bomb in chocolate, lightly sprinkle the tops with mini chocolate chips.

There you go!  Like I said... these brownie bombs are amazing. Store them in a sealed container in the fridge, and they will last for about a week. I prefer them to sit on the counter about half an hour before serving so the cookie dough gets nice and soft.

I hope you enjoy them!