Ingredients
Scale
- 1 box brownie mix (plus ingredients called for on the box — typically eggs, oil, and water)
- 1/2 cup unsalted butter, softened (not melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 cups chocolate candy melts
- Sprinkles (optional, but fun!)
Instructions
- Bake the Brownies: Prepare the brownie mix exactly as directed on the box. Once baked, let them cool completely — about 1 hour. This step is important because warm brownies will melt the cookie dough.
- Make the Cookie Dough: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy — about 3 minutes. Add milk and vanilla, mixing until smooth.
- Add the Dry Ingredients: Gradually add flour to the butter mixture, mixing well between each addition. Gently fold in the mini chocolate chips. The dough should be firm enough to roll into balls but not too sticky.
- Shape the Cookie Dough Balls: Scoop out tablespoons of dough and roll them into small balls. If you have a small cookie scoop, it’ll help keep the size consistent. If the dough feels too soft, chill the balls in the fridge for 15 minutes.
- Assemble the Brownie Bombs: Cut the cooled brownies into small squares. Flatten one square in your palm and gently wrap it around a cookie dough ball. Pinch the edges to seal and roll it between your palms to smooth it out.
- Dip in Chocolate: Melt the candy melts according to package directions — don’t overheat them or they’ll seize. Using a fork, dip each brownie bomb into the melted chocolate. Let the excess chocolate drip off, then place the bomb on parchment paper.
- Decorate & Set: Add sprinkles immediately before the chocolate sets. Refrigerate for at least 30 minutes to let the coating harden completely.
- Prep Time: 30 minutes
- Chill Time: 45 minutes
- Cook Time: 30 minutes