Cookie Dough Brownie Bombs

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These are a perfect special occasion (ahem, Valentine’s Day), treat that any chocolate lover would appreciate. My husband was pretty excited about these because the original is one of his favorites, so how bad could the addition of brownie be? The brownie bakes up thin, chewy and fudgy and it sticks really well to the frozen dough ball. As I rolled the brownies around the cookie dough I decided that these win the prize for messiest dessert ever – my hands were coated in sticky brownie, but in the end these were worth the effort. Thanks for reading, enjoy!

Cookie Dough Brownie Bombs – adapted from Handle the Heat

For the cookie dough:
1 stick unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
2 tablespoons granulated sugar
1 – 3 tablespoon milk (any kind)
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon fine salt
3/4 cup miniature chocolate chips

For the brownies:
1 stick unsalted butter, melted
1 cup granulated sugar
1 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour

For the chocolate coating:
16 ounces semisweet chocolate, chopped
4 teaspoons coconut oil (or more if needed )

Directions –

For the brownies:

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Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang.

In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.

Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.

For the cookie dough:

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In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.

Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet. Freeze for an hour, or until firm.

To assemble:

Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a cookie dough ball into the middle of the flattened brownie and wrap the brownie around the cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie pieces. Freeze the balls for 30 minutes.

For the chocolate coating:

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Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is melted.

Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight container in the fridge.

Insane, Triple Layer Brownies

(Sorry for the bad picture, but you get the idea)

These are known over the internet as “Slutty Brownies”, and as hilarious as that name is, I can’t in good conscience title this post with that name. When I came across it last week, I just had to laugh and then find out why someone would name something so decadent after an insult. Apparently they’re called this because: “…because they’re oh so easy, and more than a little bit filthy.” (The Londoner) If you can get past the name to try these, you should – because no one likes to choose between cookies or brownies, right? 😉

Because I like to make things from scratch as much as possible, I decided to go with this version of the recipe. The original one is boxed mixes and refrigerated cookie dough. So, maybe this version isn’t “slutty” at all! I’ve redeemed you, brownies! 😉 However, they’re still pretty bad for you – eh, go for a run afterwards. Besides, holiday calories don’t count and this is a special dessert for my sweet-toothed hubby.

Verdict: These taste about at good as you might imagine – rich, sweet and chocolaty. Vanilla ice cream is a must to cut through the richness of these crazy brownies! M really enjoyed these and I’m sure he’ll request them again in the future. With all the butter and sugar amounts in this, I certainly wont make these more than twice a year at best, but we will see if I am able to get away with that! 😉 I passed some of these out to our lucky neighbors and thankfully, they don’t seem to mind too much. Before I make these again, I will have to invest in a 9×9 baking pan. These were super thick because I only have 8×8 pans in my kitchen, and that extra space would have helped. The leftover cookie dough will probably become some deep dish cookies – another one of our favorites. Thanks for reading, enjoy!

 

Slutty Brownies – adapted from Handle the Heat

Brownie layer:

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

Oreo layer:

  • 16 double-stuffed Oreo cookies

Cookie layer:

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate cips

For the brownie layer:
Preheat oven to 350 degrees F. Line a 9×9-inch pan with tin foil then spray foil with non-stick cooking spray.

In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.

For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.

To assemble:
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).

Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.

Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.