Ingredients
For the Edible Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 ¼ cups heat-treated all-purpose flour (see step below)
- ½ tsp salt
- ½ cup mini chocolate chips
For the Brownie Batter (or Shortcut Option!):
- 1 box brownie mix + ingredients needed (or use homemade brownies!)
- 1 tbsp milk (to keep brownies soft for rolling)
For the Caramel Drizzle & Topping:
- ¼ cup caramel sauce
- ½ cup mini chocolate chips (for garnish)
Instructions
Step 1: Make the Edible Cookie Dough
- Heat-Treat the Flour(to make it safe to eat raw)
- Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes.
- Let it cool before using.
- In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract, milk, and salt, mixing well.
- Slowly mix in the heat-treated flour until combined.
- Fold in mini chocolate chips and chill in the fridge for at least 15 minutes.
Step 2: Bake & Prepare the Brownies
- Prepare the brownie batter according to box directions or use homemade brownie batter.
- Pour into a greased 9×13-inch pan and bake 5 minutes less than the recommended time for a fudgier texture.
- Once cooled, scoop out pieces of brownies and knead them into a soft dough using 1 tbsp milk to help them stick together.
Step 3: Assemble the Brownie Bombs
- Take 1 tbsp of cookie dough and roll it into a ball.
- Flatten a portion of brownie dough and wrap it around the cookie dough ball, sealing it completely.
- Repeat until all bombs are formed and chill for 15 minutes.
Step 4: Drizzle & Decorate
- Drizzle each Brownie Bomb with warm caramel sauce.
- Sprinkle with extra mini chocolate chips for the ultimate finish.
Notes
Serving & Storage Tips
- Serve chilled or at room temperature for the best texture.
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 3 months and thaw before serving.