Chocolate Chip Cookie Dough Brownie Bombs

 Chocolate Chip Cookie Dough Brownie Bombs

 Ingredients

For the Cookie Dough
• ½ cup butter (at room temperature)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup flour (optional: toasted for safety)
• ¼ teaspoon salt
• 2 cups mini chocolate chips (divided)

To Assemble
• 1 pan brownie (baked, cooled, cubed)
• 450 g Candiquik or chocolate coating (melted)

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 Instructions

 Prepare the Cookie Dough

In a large bowl, cream the butter, brown sugar, and granulated sugar with a mixer for 2–3 minutes.
 The mixture should be light in color and fluffy.

 Add the liquids

Add the milk and vanilla, and mix until smooth.

 Add the dry ingredients

Slowly add the flour and salt.
Mix until you have a soft dough.

 Add Chocolate Chips

Add 1 cup of mini chocolate chips to the dough and mix with a spatula.

 Shape the Dough

Scoop out pieces with a tablespoon and roll them into balls.
Place them on a baking sheet lined with parchment paper.

 Freeze

Let sit in the freezer for at least 1 hour.
 It is very important that they harden.

 Prepare the Brownies

Cut the cooled brownies into 2–3 cm cubes.
Flatten each piece slightly in your palm.

 Wrapping Process

Place 1 frozen dough ball in the center.
Wrap it completely with the brownie and seal it.

 Freeze Again

Arrange the prepared bombs on a tray.
Freeze for another 30 minutes.

 Melt the Chocolate

Melt the chocolate coating using a double boiler or microwave.
It should be smooth.

 Coating

Dip the frozen bombs one by one into the chocolate.
Drain off the excess.

 Decorate

Sprinkle the remaining 1 cup of chocolate chips on top before the chocolate hardens.

 Set

Let sit in the refrigerator until the chocolate is completely set.

 Serving

Serve cold or at room temperature.
 Do not heat.

 Time & Info
• Prep: 20 min
• Cooking (brownies): 30 min
• Resting & Freezing: ~1 hour
• Total: ~2 hours
• Servings: 24 pieces
• Calories: 290–320 kcal / piece

 Tips

 To avoid the risk of raw flour, toast the flour in a 160°C oven for 10 minutes.
 For a more fudgy interior, bake the brownies thinner.
 For a stylish touch, drizzle white chocolate over the top