Cookie Brownie Bombs (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1/4 teaspoon baking powder
02 -
1/4 teaspoon salt
03 -
65 g all-purpose flour
04 -
35 g unsweetened cocoa powder
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
200 g granulated sugar
08 -
115 g unsalted butter, melted
→ Cookie Dough
09 -
85 g mini chocolate chips
10 -
15 ml milk
11 -
120 g all-purpose flour, heat-treated
12 -
1 teaspoon vanilla extract
13 -
150 g brown sugar, packed
14 -
115 g unsalted butter, softened
→ Chocolate Coating
15 -
30 ml coconut oil
16 -
170 g semisweet chocolate chips
# Instructions:
01 -
Turn your oven on to 175°C and grease a 9-inch (23-cm) square baking dish. Stir together melted butter, sugar, eggs, and vanilla in a bowl. Slowly add in cocoa powder, flour, salt, and baking powder. Smooth the batter into the pan once it's all mixed.
02 -
Cook in the oven for about 20–25 minutes, just until the middle stays firm. Let it cool completely in the pan, and then cut the brownies into smaller pieces.
03 -
Beat the softened butter and sugar until fluffy. Add the vanilla next. Slowly mix in the heat-treated flour and milk till it feels like smooth dough. Stir in the mini chocolate chips at the end.
04 -
Scoop out a small bit of cookie dough and flatten it in your hand. Cover up each brownie square with the dough by rolling it into a ball shape.
05 -
Melt the chocolate chips with coconut oil. Stir occasionally until silky smooth. Dip every brownie dough ball into the chocolate to give it a full coating.
06 -
Line up your chocolate-covered treats on parchment paper over a tray. Chill in the fridge till the chocolate hardens and gets shiny, then they're all set to eat.
# Notes:
01 -
To make edible cookie dough safe, always use heat-treated flour.
02 -
Wait for the brownies to fully cool before slicing for clean, neat edges.