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Chocolate Chip Cookie Dough Brownie Bombs

These indulgent Chocolate Chip Cookie Dough Brownie Bombs combine a rich brownie base with a delightful cookie dough center, all topped with chocolate ganache. They're perfect for satisfying your sweet tooth and make a great treat for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 baking pan (9x9 inch)
  • 1 microwave-safe bowl
  • 1 parchment paper
  • 1 electric mixer (optional)
  • 1 cookie scoop or spoon

Ingredients
  

  • 1/2 cup unsalted butter For the brownie layer
  • 1 cup granulated sugar For the brownie layer
  • 2 large eggs For the brownie layer
  • 1 teaspoon vanilla extract For the brownie layer
  • 1/3 cup unsweetened cocoa powder For the brownie layer
  • 1/2 cup all-purpose flour For the brownie layer
  • 1/4 teaspoon salt For the brownie layer
  • 1/4 teaspoon baking powder For the brownie layer
  • 1/2 cup unsalted butter Softened, for the cookie dough layer
  • 1/4 cup brown sugar Packed, for the cookie dough layer
  • 1/4 cup granulated sugar For the cookie dough layer
  • 1 teaspoon vanilla extract For the cookie dough layer
  • 1 cup all-purpose flour For the cookie dough layer
  • 1/4 teaspoon salt For the cookie dough layer
  • 1/2 cup semi-sweet chocolate chips For the cookie dough layer
  • 1/2 cup semi-sweet chocolate chips For the ganache topping
  • 1/4 cup heavy cream For the ganache topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line the baking pan with parchment paper.
  • Melt the butter for the brownie layer in the microwave. Allow it to cool slightly, then whisk in the granulated sugar, eggs, and vanilla extract until well combined.
  • Sift together the cocoa powder, flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until just blended.
  • Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from the oven and let it cool completely in the pan.
  • While the brownies are cooling, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract.
  • Gradually add the flour and salt to the butter mixture, mixing until just combined. Stir in the chocolate chips until evenly distributed.
  • Once the brownie layer is cooled, scoop out small portions of the cookie dough and roll them into balls. Press them into the cooled brownie layer, distributing evenly.
  • Heat the heavy cream in the microwave until just bubbling. Pour it over the semi-sweet chocolate chips in a bowl and let it sit for a minute. Stir until smooth and fully combined.
  • Drizzle the chocolate ganache over the cookie dough brownie bombs, covering them evenly.
  • Chill the assembled bombs in the refrigerator for at least 30 minutes or until the ganache is set. Once set, cut the brownies into squares and enjoy!

Notes

For extra flavor, you can add nuts or different types of chocolate chips to the cookie dough layer.
These brownie bombs can be stored in an airtight container in the refrigerator for up to one week.