CHOCOLATE CHIP COOKIE DOUGH BROWNIE BOMBS

👨‍🍳 INSTRUCTIONS

1. Bake the brownies:
   Prepare and bake the brownies according to package directions. Let them cool completely, then cut into small squares (about 2×2 inches).

2. Make the edible cookie dough:
   In a bowl, beat butter, brown sugar, and granulated sugar until creamy. Mix in milk and vanilla. Add heat-treated flour and salt, then fold in mini chocolate chips. Chill for 20–30 minutes so it’s easier to shape.

3. Form the bombs:
   Scoop small balls of cookie dough (about 1 tablespoon each). Flatten a brownie square in your hand, place a cookie dough ball in the center, and wrap the brownie around it, pressing gently to seal. Roll into a ball.
   Repeat with all. Freeze for 30 minutes to firm up.

4. Dip in chocolate:
   Melt chocolate (and coconut oil if using) in the microwave in 30-second intervals, stirring until smooth.
   Dip each brownie bomb into the chocolate, let excess drip off, and place on parchment paper.

5. Set:
   Let the chocolate set at room temp or refrigerate for 15–20 minutes until firm.

6. Serve & enjoy:
   Serve chilled or at room temperature for the perfect fudgy, gooey bite 😍

💡 TIPS & VARIATIONS

• Drizzle with white chocolate for a fancy finish ✨

• Use dark chocolate for a richer flavor.

• Store in the fridge for up to 5 days or freeze for longer storage.

• Add sprinkles or crushed cookies on top before the chocolate sets.