Instructions:
- Make the cookie dough centers:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Mix in the milk and vanilla extract.
- Gradually add the flour and salt until a dough forms.
- Stir in the mini chocolate chips.
- Roll the dough into 1-inch balls and place on a parchment-lined tray. Freeze for at least 30 minutes or until firm.
- Prepare the brownies:
- Bake the brownies as directed (in a 9×13-inch pan is ideal for thin brownies) and let them cool completely.
- Once cooled, cut or tear the brownies into small pieces and flatten into discs big enough to wrap around the cookie dough balls.
- Assemble the bombs:
- Wrap each cookie dough ball in a flattened brownie piece, pinching and smoothing to seal the dough completely inside.
- Place back in the freezer for 15–20 minutes.
- Dip in chocolate:
- Melt chocolate chips in the microwave or over a double boiler until smooth.
- Dip each brownie bomb into the melted chocolate using a fork or dipping tool. Tap off excess chocolate.
- Place on parchment paper and garnish if desired.
- Set and serve:
- Let the chocolate set at room temperature or chill briefly to speed it up.
- Store in an airtight container in the fridge (best eaten slightly chilled).
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