Cookie Brownie Bombs (Print Version)
# Ingredients:
→ Brownie Layer
01 -
35 g unsweetened cocoa powder
02 -
65 g all-purpose flour
03 -
115 g unsalted butter, melted
04 -
1 teaspoon vanilla extract
05 -
200 g granulated sugar
06 -
2 large eggs
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cookie Dough
09 -
15 ml milk
10 -
120 g all-purpose flour, heat-treated
11 -
150 g brown sugar, packed
12 -
85 g mini chocolate chips
13 -
115 g unsalted butter, softened
14 -
1 teaspoon vanilla extract
→ Chocolate Coating
15 -
30 ml coconut oil
16 -
170 g semisweet chocolate chips
# Instructions:
01 -
Turn your oven to 175°C to warm up. Coat a 9 x 9-inch baking pan with some grease. Whisk together the melted butter, sugar, eggs, and vanilla in a bowl. Stir in the cocoa powder, salt, flour, and baking powder part by part. Pour the mixture in even layers into your pan.
02 -
Pop the pan in the oven for about 20–25 minutes until the center sets. Let the brownies cool completely in the pan, and then slice them into little squares.
03 -
Beat the softened butter and brown sugar in a bowl until it's fluffy. Add in the vanilla, then mix in the heat-treated flour and milk till it's nice and smooth. Stir in the mini chocolate chips at the end.
04 -
Scoop a little cookie dough, flatten it with your hands, and wrap it around a brownie square. Roll into balls using your palms.
05 -
Warm up the semisweet chocolate chips with coconut oil slowly until it’s melted and silky. Cover each ball completely in the chocolate.
06 -
Lay out the dipped balls on a tray lined with parchment. Chill them in the fridge until the chocolate hardens and looks shiny. They're ready to enjoy then.
# Notes:
01 -
For safety, always use heat-treated flour when making raw cookie dough.
02 -
Wait for brownies to fully cool before slicing to get clean, sharp edges.