Chocolate Chip Brownie Bombs – Gooey, Fudgy & Loaded with Chocolate Bliss
These Chocolate Chip Brownie Bombs are the ultimate dessert indulgence—crispy on the outside, molten and fudgy on the inside, and packed with melty chocolate chips. Each bite-sized bomb is a decadent fusion of brownie batter and cookie dough, baked to perfection or enjoyed slightly underbaked for extra gooey goodness. Perfect for parties, gifting, or satisfying late-night cravings, these treats are easy to make and impossible to resist. Serve warm with ice cream or drizzle with chocolate sauce for the full experience!
Equipment
- Mixing bowls
- Baking pan (8x8 or 9x9 for brownies)
- Cooling rack
- Cookie scoop or melon baller
- Parchment paper or silicone mat
- Microwave-safe bowl or double boiler
- Fork or dipping tool
- Refrigerator/freezer for chilling
Ingredients
For the Brownie Layer
- 1 box brownie mix (or homemade, ~8x8 pan)
- Ingredients required for brownies (eggs, oil, water as per package)
For the Cookie Dough Layer (Edible)
- 1 cup all-purpose flour (heat-treated for safety)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk (as needed)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup mini chocolate chips
For the Chocolate Coating
- 2 cups semi-sweet or milk chocolate chips (or melting chocolate)
- 1 tbsp coconut oil (optional, for smoother melting)
- Optional toppings: sprinkles, crushed cookies, sea salt, or caramel drizzle
Instructions
- Bake Brownies – Prepare brownies as directed on the box or recipe. Bake until fudgy (slightly underdone is fine). Cool completely.
- Scoop Brownie Balls – Using a cookie scoop, scoop small portions of brownies and roll into bite-sized balls. Chill in the fridge for 15 minutes to firm up.
- Prepare Cookie Dough – In a bowl, beat butter, brown sugar, and white sugar until creamy. Mix in vanilla and salt. Add flour (heat-treated) gradually, then fold in chocolate chips. Add milk as needed for a soft but rollable dough.
- Wrap Brownie Balls – Flatten a small portion of cookie dough in your hand and wrap it around each brownie ball, sealing edges. Chill again for 15 minutes.
- Melt Chocolate – In a microwave-safe bowl or double boiler, melt chocolate with coconut oil until smooth.
- Dip & Coat – Dip each dough-wrapped brownie ball into melted chocolate, ensuring it’s fully coated. Place on parchment paper.
- Decorate & Set – Add sprinkles, sea salt, or drizzle before chocolate hardens. Refrigerate until firm (about 15–20 minutes).
- Serve & Enjoy – Store in the fridge until ready to serve. Best enjoyed slightly chilled.
Notes
- For gluten-free, use GF brownie mix and flour.
- For dairy-free, swap in vegan butter and dairy-free chocolate.
- Brownie bombs can be made ahead of time and stored in the fridge for 1 week or freezer for 2–3 months.
- For best presentation, serve chilled on a platter with extra drizzle or sprinkles for a festive touch.