Ingredients
Method
Preparation
- Preheat the oven and prepare the brownie mix according to package instructions. Let the brownies cool completely after baking.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix well.
- Gradually mix in all-purpose flour until combined. Add the milk and stir until the dough forms. Fold in the mini chocolate chips.
- Roll the cookie dough into small balls and place them on a baking sheet lined with parchment paper. Freeze the cookie dough balls for 30 minutes.
- Once the brownies are cool, cut them into small squares. Flatten each square and wrap it around a cookie dough ball, sealing the edges.
- Melt the chocolate candy coating according to package instructions. Dip each brownie bomb into the melted chocolate, covering completely.
- Place the dipped brownie bombs back on the parchment paper and let them set until the chocolate hardens.
Nutrition
Notes
Store brownie bombs in an airtight container at room temperature for up to three days. They can be refrigerated for about a week or frozen for up to a month. You can substitute different chocolate chips or mix-ins for variations.