Equipment Needed
- 8×8 or 9×9 inch baking pan
- Baking sheet
- Parchment paper
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Microwave-safe bowl or double boiler
- Fork or dipping tools
- Cooling rack
Step-by-Step Instructions
My first step is always to heat-treat the flour for the cookie dough. I spread the all-purpose flour on a baking sheet and bake it at 350°F for 5-7 minutes, then let it cool completely. This simple step eliminates any bacteria, making the dough perfectly safe to enjoy raw. While it cools, I bake the brownies according to the package directions in an 8×8 or 9×9 inch pan. I let them cool completely in the pan, then transfer them to the fridge to chill. Cold brownies are much easier to handle and crumble.
Once the flour is cool, I make the edible cookie dough. In a medium bowl, I use my electric mixer to cream together the softened butter, brown sugar, and white sugar until it’s light and fluffy—about 2 full minutes. Then, I beat in the milk and vanilla extract. I gradually add the heat-treated flour and salt, mixing on low until just combined. Finally, I fold in the mini chocolate chips with a spatula. The dough will be soft. I cover the bowl and refrigerate it for at least 30 minutes to firm up, which makes rolling much easier.
Now for the fun assembly! I take the chilled brownie and crumble it into a large bowl with my hands until it resembles coarse crumbs. I use a small cookie scoop or a tablespoon to portion the chilled cookie dough, rolling it into tight, compact balls about 1 inch in diameter. Then, I take a portion of the brownie crumbles, press a cookie dough ball into the center, and gently wrap and roll the brownie around it until it’s fully enclosed. I repeat with all the dough, placing the finished bombs on a parchment-lined baking sheet. I pop the whole tray into the freezer for at least 30 minutes. This deep chill is non-negotiable for a smooth chocolate dip.(See the next page below to continue…)