🔪 Instructions:
1. Make the edible cookie dough:
- Cream together butter, brown sugar, and white sugar.
- Add milk and vanilla; mix well.
- Stir in flour, salt, and mini chocolate chips. Mix until combined.
- Roll into small balls (about 1 inch) and freeze for 20–30 minutes.
💡 To heat-treat flour (for safety), bake it on a tray at 160°C/325°F for 5–7 minutes and let cool before using.
2. Prepare the brownie “wrapper”:
- Crumble baked brownies into a bowl and mash with your hands until it’s a pliable dough.
- Flatten a piece in your hand, place a frozen cookie dough ball in the center, and wrap the brownie around it.
- Roll into a smooth ball. Repeat with all.
3. Dip in chocolate:
- Melt chocolate in the microwave or a double boiler.
- Dip each brownie bomb into melted chocolate, tap off excess, and place on parchment-lined tray.
- Decorate immediately if using toppings.
4. Chill and serve:
- Refrigerate until set (about 15–20 minutes).
- Store in an airtight container in the fridge — serve chilled or room temp.
🤤 Optional Variations:
- Swap chocolate chip dough for peanut butter or cookies and cream dough.
- Use dark chocolate, white chocolate, or even a drizzle mix for fancy presentation.
- Add espresso powder to brownies for mocha flavor!
Would you like a gluten-free version, or one using no brownie mix, all homemade?