Are you all excited about this brownie bomb recipe? I know that I certainly am! I mean, I’ve made them before but I’m looking forward to making them again with all of you! If you decide to take the plunge into brownie bomb territory please let me know about your experience. You can leave me a message in the comments section below. I always love hearing from you guys and about your recipe-making adventures. You are going to LOVE these chewy brownies 🙂
I definitely prefer the brownie version of this recipe. I haven’t tried the cookie version yet but I’m assuming it tastes amazing. Which version will you try first?
Ingredients
BROWNIE LAYER
1 pkg Duncan Hines brownie mix
1 tsp instant coffee granules
COOKIE DOUGH LAYER
1 c Kerrygold butter softened
3/4 c Domino sugar
3/4 c brown sugar, light
1 tsp McCormick vanilla extract
1/3 c Borden heavy cream (or milk)
1 tsp Morton salt
1 tsp baking soda
2 c all Gold Medal purpose flour
1 c mini chocolate chips
CHOCOLATE GANACHE FROSTING
3/4 c heavy cream
1 pkg milk chocolate chips (12 oz)
Instructions
1. Prepare brownies according to your package instructions. Make sure your box is for a 13 X 9″ size. You could also use your favorite homemade brownie recipe. I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil. Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well. Beat in eggs and then add contents of brownie mix and stir until well mixed. Bake in 13 X 9″ greased pan. Follow baking instructions per box for the amount time needed. Don’t over bake, no one wants a dry brownie! Let brownies cool.
2. For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy. Add vanilla and heavy cream (or milk). Add remaining ingredients. Feel free to lick the bowl… there’s no raw eggs in this recipe! Spoon the cookie dough over cooled brownies. I found it was easiest to press into the brownies using my hands. Refrigerate for about 1/2 hour.
3. Place heavy cream in a microwave safe bowl or glass measuring cup and microwave for one minute. Add milk chocolate chips and stir until smooth. If you need to microwave longer you can. Just be careful because they melt easily and also burn easily. Stir until smooth and then pour over cookie dough layer. Tilt pan back and forth to cover. Refrigerate, then scarf down 🙂
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Quick Tip: Try this recipe with other flavors of brownie mixes.
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