Ingredients
For the Brownie Base:
1 box (18-20 oz) fudge brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
For the Edible Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tbsp milk or heavy cream
1 tsp pure vanilla extract
1 cup all-purpose flour (heat-treated for safety*)
1/4 tsp salt
1/2 cup mini chocolate chips
For the Coating:
2 cups semi-sweet or milk chocolate chips
1 tbsp coconut oil (optional, for smoother melting)
Sprinkles or extra mini chocolate chips for decoration (optional)
Instructions
1. Bake the Brownies
Preheat the oven according to the brownie mix instructions.
Prepare the brownie batter as directed on the box and bake in a 9×9-inch pan until a toothpick inserted comes out with a few moist crumbs.
Let the brownies cool completely, then cut into small cubes (about 1-inch pieces).
2. Make the Edible Cookie Dough
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the milk and vanilla extract, mixing until combined.
Gradually add the heat-treated flour and salt, mixing until a soft dough forms.
Fold in the mini chocolate chips.
3. Assemble the Bombs
Take a small portion of cookie dough (about 1 tbsp) and flatten it in your hand.
Place a brownie cube in the center and wrap the cookie dough around it, sealing it completely. Roll into a smooth ball.
Repeat with the remaining dough and brownie cubes. Place the balls on a parchment-lined tray and freeze for 20-30 minutes to firm up.
4. Coat with Chocolate
In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 30-second intervals, stirring until smooth.
Using a fork or dipping tool, dip each frozen cookie dough ball into the melted chocolate, ensuring it’s fully coated.
Place the coated balls back on the parchment-lined tray and immediately add sprinkles or extra chocolate chips if desired.
Let the chocolate set at room temperature or refrigerate for 10-15 minutes.
