Ingredients
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
2 cups miniature chocolate chips, divided
1 package fudge brownie mix, baked and cooled
1 package Candiquik or chocolate almond bark
Instructions
1. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth.
Add the milk and vanilla extract, and blend until fully incorporated.
Gradually mix in the flour and a pinch of salt, combining until a soft dough forms.
Stir in 1 cup of the miniature chocolate chips.
2. Form and Freeze Dough Balls:
Roll the cookie dough into small balls (about 1 tablespoon each).
Place the dough balls on a baking sheet lined with parchment paper and freeze for 1 hour to firm them up.
3. Wrap with Brownie:
Cut the baked and cooled brownies into small squares, about 2×2 inches.
Take one cookie dough ball and wrap it with a brownie square, shaping it into a smooth ball. Ensure the dough is fully covered by the brownie.
Place the wrapped brownie bombs back on the baking sheet and freeze for another 30 minutes to set.
4. Coat with Chocolate:
Melt the Candiquik or chocolate almond bark according to the package instructions until smooth.
Dip each brownie bomb into the melted chocolate, ensuring it is fully coated.
Place the coated brownie bombs on a sheet of foil or parchment paper.
5. Finish and Set:
While the chocolate is still wet, sprinkle the remaining 1 cup of miniature chocolate chips over the tops of the brownie bombs for decoration.
Place the brownie bombs in the refrigerator and chill until the chocolate coating is fully set.