Irresistible treat: egg-free cookie dough inside fudgy brownies, coated in milk chocolate.
Ingredients:
For the Cookie Dough:
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch of salt
1 cup miniature chocolate chips (plus extra for garnish)
For the Brownie Layer:
1 package fudge brownie mix (prepared and cooled)
For the Chocolate Coating:
1 package Candiquik or chocolate almond bark
Directions:
Create the Cookie Dough:
Cream together softened butter and sugars until smooth.
Mix in milk and vanilla extract.
Gradually add flour and salt, mixing until dough forms.
Fold in chocolate chips.
Shape dough into small balls, place on a foil-lined baking sheet, and freeze for 1 hour.
Prepare the Brownie Encasement:
Cut cooled brownies into 1-inch squares.
Flatten each square in your hand, place a cookie dough ball in the center, and wrap the brownie around it.
Smooth any cracks and freeze for 30 minutes.
Chocolate Coating:
Melt chocolate bark according to package instructions.
Dip each brownie bomb in melted chocolate, letting excess drip off.
Place on a foil-lined sheet and sprinkle with extra chocolate chips.
Let chocolate set completely.
Chill and Serve:
Store in an airtight container in the fridge or freezer.
Prep Time: 2 hours • Calories: Approx. 150 Kcal per bomb
Tips:
Use a fudgy brownie mix for better texture.
Perfect for sharing at gatherings or as a luxurious treat for yourself. Enjoy!