Chocolate Chip Cookie Dough Brownie Bombs – Gooey, Rich & Irresistible!

1. Heat‑treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes to make it safe to eat. Let cool completely.
2. Cream butter & sugars: In a bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
3. Add liquids: Mix in milk, vanilla extract, and a pinch of salt until smooth.
4. Add flour & chips: Gradually add the cooled, heat‑treated flour and stir until combined. Fold in mini chocolate chips. Set aside.

Assemble the Brownie Bombs:

1. Prepare the brownie batter: In a large bowl, mix brownie mix according to package directions (or your favorite homemade brownie recipe).
2. Grease muffin tin: Preheat oven to the temperature listed on the brownie box and grease a muffin tin or line with paper liners.
3. Layer batter & dough: Place about 1–2 tbsp of brownie batter into each muffin cup. Press a small ball (about 1 tbsp) of cookie dough into the center, then cover with more brownie batter until the cookie dough is completely enclosed.
4. Optional chocolate chips: Sprinkle extra chocolate chips on top for extra chocolatey goodness!
5. Bake: Bake according to brownie mix instructions (usually 18–22 minutes), until the edges are set but the centers are still soft.
6. Cool & serve: Let the brownie bombs cool in the tin for 10 minutes, then carefully remove. Serve warm or at room temperature.

Serving and Storage

Serving

• Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
• Dust with powdered sugar for a pretty presentation.
• These dessert bombs are perfect for parties, potlucks, or whenever you crave something rich and indulgent!

Storage

• Room Temperature: Store cooled brownie bombs in an airtight container up to 2 days.
• Refrigerator: Refrigerate up to 5 days; bring to room temperature or warm before serving.
• Freezer: Freeze completely cooled brownie bombs up to 2 months; thaw and warm before serving.

Tips

• Heat‑treat flour: Always heat‑treat flour when making edible cookie dough to ensure it’s safe to eat.
• Seal cookie dough: Make sure cookie dough is fully covered by brownie batter so centers stay moist and gooey.
• Test for doneness: A toothpick inserted near the edge should come out with moist crumbs — not raw batter.
• Chocolate boost: Add extra chocolate chips or chunks to the brownie batter for even more chocolate intensity!

Variations

• Nutty Brownie Bombs: Add chopped nuts (walnuts or pecans) into the brownie batter or cookie dough.
• Peanut Butter Swirl: Ripple peanut butter into the cookie dough filling for a PB‑chocolate combo.
• Caramel Stuffed: Add a caramel center with a caramel candy piece inside the cookie dough before baking.
• Mint Chocolate: Use mint chocolate chips in the cookie dough for a refreshing twist!

FAQ

• Can I use homemade brownies?
  Yes! Homemade brownie batter works beautifully — just ensure it’s thick enough to encase the cookie dough.
• Can I make the cookie dough ahead?
  Absolutely! Make the edible cookie dough earlier in the day and chill until ready to use.
• Are these very sweet?
  Yes — they’re indulgent dessert bites! Adjust sugar slightly in the cookie dough if you prefer less sweetness.
• Can I make mini brownie bombs?
  Yes! Use a mini muffin tin and reduce baking time slightly.

Conclusion

**Chocolate Chip Cookie Dough Brownie Bombs** are a decadent dessert mash‑up that takes brownies and cookie dough to the next level. Gooey centers, rich chocolate, and warm indulgence make them unforgettable — perfect for sharing or savoring all to yourself!