Equipment Needed
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Medium mixing bowls
- Small saucepan or microwave-safe bowl
- Whisk and spatula
- Small cookie scoop (about 1 tablespoon size)
- Wire rack
Step-by-Step Instructions
First, let’s bake our brownie base. I line my 8×8 pan with parchment paper, leaving an overhang on two sides—this is your future lifeline for easy removal. Prepare the brownie mix according to the package directions and pour it into the pan. Now, here’s my learned-the-hard-way tip: underbake them slightly. I pull my brownies out about 5 minutes before the minimum time on the box says. They should look set around the edges but still have a slightly wobbly, soft center. This is crucial because they’ll continue to cook as they cool, and we want an ultra-fudgy, dense base that won’t crumble later. Let them cool completely in the pan.
While the brownies cool, make your cookie dough. In your mixer, cream together the softened butter and both sugars for a full 3 minutes until it’s light and fluffy. Don’t rush this; it creates the perfect texture. Beat in the milk and vanilla. Then, gently mix in your heat-treated flour and salt just until combined. The dough will be soft. Fold in the mini chocolate chips with a spatula. I then press plastic wrap directly on the surface of the dough and chill it in the fridge for about 30 minutes. This firms it up just enough to make handling easier.
Now for the fun assembly! Using the parchment paper overhang, lift the entire brownie slab onto a cutting board. Using a sharp knife, cut it into small, even squares—I aim for 25 to 36 pieces, depending on how big I want the bombs. Take a portion of the chilled cookie dough, roll it into a small ball, and gently flatten it into a disc in your palm. Place a brownie square in the center and wrap the cookie dough around it, pinching the seams to seal. I roll it gently between my palms to form a neat sphere. Repeat with all pieces. This part is messy and wonderful—like playing with delicious edible clay.
Finally, the chocolate cloak. Melt your coating chocolate chips with the coconut oil in short bursts in the microwave, stirring thoroughly between each burst. The oil is my secret for a smooth, shiny, crack-resistant shell. Using a fork or dipping tool, lower each bomb into the chocolate, let the excess drip off, and place it on a parchment-lined tray. Immediately add sprinkles or a tiny pinch of flaky salt if desired, before the chocolate sets. I let them firm up at room temperature, which takes about an hour, though the fridge speeds it up if you’re impatient like me.(See the next page below to continue…)