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Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs

  • Author: Amelia
  • Total Time: 45 minutes
  • Yield: 16 brownie bombs 1x
  • Diet: Gluten Free (with gluten-free flour substitution)

Description

Chocolate Chip Cookie Dough Brownie Bombs combine the fudgy richness of brownies with the chewy, sweet delight of edible chocolate chip cookie dough centers. This indulgent dessert offers perfectly portioned, gooey bites that satisfy any sweet tooth, making it an ideal treat for celebrations or everyday cravings. Easy to prepare with pantry staples and versatile for customization, these brownie bombs promise a double dose of chocolatey decadence in every delicious bite.

Ingredients

Scale

Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Edible Cookie Dough Filling

  • 1/4 cup (57g) unsalted butter, softened
  • 1/4 cup (50g) brown sugar, packed
  • 3 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (63g) all-purpose flour
  • Pinch of salt
  • 1/3 cup chocolate chips
  • Additional chocolate chips for topping (optional)

Instructions

  1. Prepare the Brownie Batter: Melt the butter and combine it with granulated sugar in a large mixing bowl. Beat in the eggs and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. The batter should be thick and luscious.
  2. Make the Edible Cookie Dough: In another bowl, cream the softened butter and brown sugar together until fluffy. Mix in the sweetened condensed milk and vanilla extract. Slowly add the flour and a pinch of salt, mixing until the dough comes together. Fold in the chocolate chips. This cookie dough is eggless and safe to eat as is, providing a gooey center for the brownie bombs.
  3. Assemble the Brownie Bombs: Line a baking sheet with parchment paper. Take a small scoop of brownie batter and flatten it slightly in your hands. Place a generous teaspoon of cookie dough in the center, then cover with another scoop of brownie batter, sealing the edges completely so the cookie dough is fully enclosed. Place each ball on the baking sheet, spacing them evenly apart.
  4. Bake Until Perfect: Preheat the oven to 350°F (175°C). Bake the brownie bombs for 18 to 22 minutes, or until the edges are set but the centers remain soft and gooey. Avoid overbaking to retain the melty interior. Let the brownie bombs cool slightly before serving.

Notes

  • Chill the cookie dough before assembling to make shaping easier and to prevent melting during baking.
  • Use room temperature eggs to help the brownie batter blend smoothly for a tender texture.
  • Do not overmix the batter; stir dry ingredients only until combined to ensure fudgy brownies.
  • Seal the edges of brownie batter tightly around the cookie dough to avoid leakage.
  • Allow brownie bombs to cool before slicing or serving to maintain the gooey center intact.
  • Choose high-quality chocolate chips for better flavor and texture.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie bomb
  • Calories: 250
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: chocolate chip, cookie dough, brownie bombs, dessert, fudgy brownies, edible cookie dough

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Find it online: https://savortrack.com/chocolate-chip-cookie-dough-brownie-bombs/