Chocolate Chip Cookie Dough Brownie Bombs

Wow these are good!  They really are bombs-very hefty & exploding with yummy flavors & textures. 

 

Ingredients:

 

¾ cup butter, softened

¾ cup brown sugar

¼ cup white sugar

2 Tbsp milk

1 tsp vanilla extract

2 cups all­purpose flour

Pinch salt

 

2 cups miniature chocolate chips, divided

 

1 pkg fudge brownie mix, baked and cooled (Ghirardelli is good, just don’t use a brownie mix with chocolate chips in the mix)

 

1 pkg Candiquik or chocolate almond bark

 

Instructions:

 

In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.

 

On a parchment paper or foil­lined baking sheet, drop rounded, (scant) Tablespoon­sized balls of dough. (can a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big) Freeze the cookie dough balls for about an hour to firm up.

 

Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. (fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake­y one).

 

Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of press and roll with your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.

.

Prepare chocolate bark according to package directions. Using 2 forks, dip each brownie truffle into the chocolate, roll around in chocolate & coat completely, and allow excess to drip off. Return to the parchment paper or foil­lined sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Sprinkle with chips right away, as once the Candiquik sets the chips won’t stick.  Store these bad boys in the fridge or freezer, in an airtight container.

 

**Note: You may have extra balls of cookie dough leftover.  Oh Darn ;)

 

2014.12