Description
Decadent cookie dough wrapped in fudgy brownies and dipped in a smooth chocolate shell for the ultimate indulgent treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (toasted if desired)
- 1/4 tsp salt
- 2 cups mini chocolate chips (divided)
- 1 batch fudge brownies, cooled and cut into 1-inch squares
- 16 oz Candiquik or chocolate almond bark, melted
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Instructions
- Cream softened butter with brown and white sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- Gradually add the flour and salt until a smooth dough forms.
- Stir in 1 cup of mini chocolate chips.
- Form tablespoon-sized balls of cookie dough and place them on a foil-lined baking sheet. Freeze for at least 1 hour.
- Cut cooled brownies into 1-inch squares. Flatten a square in your hand, place a dough ball in the center, and wrap the brownie around it to seal.
- Repeat with all dough balls and freeze for another 30 minutes.
- Melt Candiquik or almond bark according to package instructions.
- Dip each brownie bomb into the melted chocolate, let excess drip off, and place on wax paper.
- Sprinkle immediately with remaining mini chocolate chips and chill until set.
Notes
- Freeze the dough and wrapped bombs as directed to make handling easier.
- Use gloves or chill your hands to prevent melting the dough while wrapping.
- Brownies should be fudgy for easy wrapping.
- Serve cold or room temp; avoid reheating.
