Ingredients:

  • 125g all-purpose flour
  • 115g unsalted butter, softened
  • 100g light brown sugar, packed
  • 50g granulated sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla bean paste
  • 0.5 tsp sea salt
  • 90g mini semi-sweet chocolate chips
  • 500g fudgy brownie mix
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 0.25 cup cold water
  • 340g dark chocolate melting wafers
  • 1 tbsp coconut oil

Instructions:

  1. Spread all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5-8 minutes until it reaches an internal temperature of 160°F to ensure it is safe for raw consumption. Sift immediately.
  2. Prepare the brownie mix using 3 eggs, oil, and water according to package directions, but aim for a fudgy consistency. Bake in an 8x8 pan until just set. Cool completely.
  3. In a large bowl, cream the softened butter with brown sugar and granulated sugar until fluffy. Mix in the milk, vanilla bean paste, and sea salt.
  4. Gradually blend in the heat-treated flour until a dough forms. Fold in the mini semi-sweet chocolate chips.
  5. Scoop the cookie dough into 1-inch balls and place on a parchment-lined tray. Freeze for 15 minutes to firm up.
  6. Crumble the cooled brownies into a bowl. If too dry, add 1/4 cup cold water and mix until the brownie becomes pliable like modeling clay.
  7. Flatten a tablespoon of brownie mixture and wrap it entirely around each chilled cookie dough ball, rolling between your palms to smooth.
  8. Melt the dark chocolate wafers and coconut oil in a double boiler until smooth. Use a dipping fork to submerge each bomb into the chocolate.
  9. Place bombs back on parchment paper. Drizzle remaining chocolate over the top and garnish with flaky sea salt if desired. Chill until set.