hat sounds absolutely divine! Homemade Cookie Dough Brownie Bombs are the ultimate treat for anyone who loves rich, fudgy brownies and sweet, chewy cookie dough. They’re a dessert mash-up made in heaven, perfect for sharing (or not!).
Here’s a recipe to create these irresistible bombs of deliciousness:
Homemade Cookie Dough Brownie Bombs
These treats feature a surprise center of edible cookie dough, enrobed in a luscious, fudgy brownie, creating an explosion of flavor and texture in every bite.
Ingredients:
For the Edible Cookie Dough (NO raw eggs, NO raw flour):
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk (any kind)
- 1 1/4 cups (150g) all-purpose flour, heat-treated (see notes below)
- 1/4 tsp salt
- 1/2 cup (85g) mini chocolate chips (or regular chocolate chips, chopped)
For the Fudgy Brownies:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (good quality)
- 1/4 tsp salt
- 1/2 cup (85g) chocolate chips (optional, for extra fudginess)
Equipment:
- Muffin tin (12-cup standard size)
- Paper cupcake liners
- Mixing bowls (various sizes)
- Hand mixer or stand mixer
- Spatula
- Small saucepan or microwave-safe bowl (for melting butter)
Instructions:
1. Prepare the Edible Cookie Dough:
- Heat-treat the flour: This step is crucial for safety as raw flour can contain bacteria. Spread the flour on a baking sheet and bake at 160°C (325°F) for 5-7 minutes, or microwave on high in a microwave-safe bowl for 1 minute, stir, then microwave for another minute. Let it cool completely before using.
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract and milk until well combined.
- Gradually add the heat-treated flour and salt, mixing until just combined.
- Fold in the mini chocolate chips.
- Roll the cookie dough into 12 evenly sized balls (about 1.5-2 tablespoons each). Place them on a plate lined with parchment paper and chill in the freezer for at least 30 minutes. This makes them easier to handle.
2. Prepare the Fudgy Brownies:
- Preheat your oven to 175°C (350°F).
- Line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Whisk in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, stir in the chocolate chips.
3. Assemble and Bake the Bombs:
- Spoon about 1-2 tablespoons of brownie batter into the bottom of each prepared muffin liner.
- Take the chilled cookie dough balls from the freezer and place one cookie dough ball directly on top of the brownie batter in each liner.
- Top each cookie dough ball with another 1-2 tablespoons of brownie batter, spreading it gently to cover the cookie dough completely. Don’t overfill the liners; leave a little room for them to rise.
- Bake for 20-25 minutes, or until a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter). The tops should look set and slightly cracked.
- Remove the muffin tin from the oven and let the brownie bombs cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
4. Serve and Enjoy:
- These are fantastic served warm, where the cookie dough center is still gooey, or cooled, when the cookie dough is firmer.
- Dust with a little powdered sugar for presentation, or drizzle with chocolate sauce or caramel.
Tips for Perfect Cookie Dough Brownie Bombs:
- Don’t skip heat-treating the flour: This is important for food safety as raw flour can contain bacteria.
- Chill the cookie dough: This step is crucial! Chilled cookie dough balls will hold their shape better and won’t melt into the brownie batter as quickly during baking, ensuring that delicious “bomb” effect.
- Don’t overmix the brownie batter: Overmixing develops gluten, which can lead to a tougher, less fudgy brownie. Mix just until combined.
- Storage: Store leftover Cookie Dough Brownie Bombs in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
Enjoy your delicious homemade Cookie Dough Brownie Bombs! What other sweet treats are you craving today?