Equipment Needed
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Mixing bowls
- Electric hand mixer
- Baking sheet
- Wax or parchment paper
- Microwave-safe bowls or double boiler
- Forks or dipping tools
- Cooling rack
Step-by-Step Instructions
My adventure starts with baking the brownies. I prepare them according to the box directions for a fudgy outcome, usually slightly underbaking them by a minute or two. I let them cool completely in the pan, then I pop them into the fridge for at least an hour to get really firm—this is crucial for clean cutting. Once cold and solid, I lift the entire slab out using parchment paper and cut it into small, ½-inch to 1-inch cubes. I arrange these cubes on a parchment-lined tray and put them back in the freezer. A frozen brownie center is much easier to wrap and won’t crumble.
While the brownie chunks freeze, I make the edible cookie dough. In a medium bowl, I beat the softened butter with the brown and granulated sugars until it’s light and fluffy. Then, I beat in the milk and vanilla. In a separate bowl, I whisk my cooled, heat-treated flour with the salt. I gradually add this to the wet ingredients, mixing just until combined. The dough will be thick! Finally, I fold in the mini chocolate chips. At this point, I taste a tiny spoonful (the best part!) and marvel at how perfect it is. I cover the dough and let it rest at room temperature for about 15 minutes; this lets the flour fully hydrate and makes it less sticky to handle.
Now for the assembly, which is the fun, hands-on part. I take a scoop of cookie dough (about 1 ½ tablespoons) and flatten it in my palm. I place a frozen brownie cube in the center and carefully wrap the dough around it, sealing it completely and rolling it into a smooth ball. I make sure the brownie is fully enclosed. I place each finished ball back on the parchment-lined tray. Once all the bombs are formed, I put the entire tray in the freezer for at least 30 minutes. This second freeze is non-negotiable; a firm, cold ball is the only way to get a smooth, crack-free chocolate shell.(See the next page below to continue…)