Description
Decadent chocolate chip cookie dough brownie bombs featuring a fudgy brownie exterior wrapped around safe-to-eat cookie dough, baked to rich perfection.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (115 g) heat-treated all-purpose flour
- 1/4 cup (55 g) brown sugar
- 1/4 cup (60 g) unsalted butter, softened (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 2 tablespoons milk
- 1/2 cup (85 g) mini chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and grease a mini muffin pan.
- Prepare the cookie dough: Mix softened butter and brown sugar until smooth, add vanilla and milk, then stir in heat-treated flour and mini chocolate chips. Roll into small balls and freeze for 20 minutes.
- Melt butter for brownies and mix with granulated sugar.
- Add eggs and vanilla, whisking until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Spoon brownie batter into muffin cups, place a frozen cookie dough ball in the center, and cover with more brownie batter.
- Bake for 14–16 minutes until set around the edges but slightly soft in the center.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Heat-treat flour to make cookie dough safe to eat.
- Do not overbake for fudgy centers.
- Serve warm or chilled for different textures.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American