Decadent Chocolate Chip Brownie Bombs
Fudgy, crackly-topped brownie dough wrapped around a frozen chocolate chip center that stays molten and gooey after baking. These handheld brownie bombs are part brownie, part lava cake, and completely irresistible — ready in about an hour with just 12 minutes of bake time.
- Total Time1 hour 2 minutes
- Yield16 brownie bombs 1x
Ingredients
Scale
Brownie Dough
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon espresso powder (optional)
Chocolate Chip Filling
- 1½ cups semi-sweet chocolate chips
Optional Additions
- Milk chocolate chips
- Dark chocolate chunks
- Peanut butter chips
- Caramel chunks
Optional Toppings
- Powdered sugar
- Melted chocolate drizzle
- Sea salt flakes
Instructions
- Melt Butter and Build the Base: Melt butter in a saucepan over low heat. Pour into a mixing bowl and whisk in both sugars until smooth and glossy. Add eggs one at a time, whisking after each. Stir in vanilla extract until the mixture is smooth and shiny.
- Combine Dry Ingredients: In a separate bowl, whisk together cocoa powder, flour, salt, baking powder, and espresso powder if using. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. The dough should be thick, fudgy, and slightly sticky.
- Chill the Dough: Cover the bowl and refrigerate for 30 minutes. Chilling prevents spreading and makes the dough easier to shape.
- Prepare Chocolate Centers: Portion chocolate chips into tablespoon-sized piles. Press each into a compact cluster. Place on a plate and freeze for 10–15 minutes to keep centers molten during baking.
- Shape the Brownie Bombs: Scoop about two tablespoons of chilled dough, flatten into a disc, place a frozen chocolate cluster in the center, and wrap dough around it completely. Roll into a smooth ball and place on a parchment-lined baking sheet. Repeat with remaining dough.
- Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes until the exterior is set, slightly cracked, and glossy. Centers should remain soft. Do not overbake.
- Rest and Serve: Let brownie bombs rest on the baking sheet for 5 minutes to set slightly while keeping centers molten. Serve warm for maximum impact. Top with powdered sugar, melted chocolate drizzle, or sea salt flakes as desired.
Notes
Do not skip chilling the dough — warm dough will spread flat during baking. Freezing the chocolate chip clusters is essential for maintaining a molten center. Pull from the oven when tops look slightly underdone; they set as they cool. Brownie bombs can be shaped ahead and frozen unbaked for up to 2 months — bake from frozen, adding 2–3 minutes to bake time. Reheat leftovers in the microwave for 15–20 seconds to restore the gooey center.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 250
- Sodium: 110
- Saturated Fat: 9
- Protein: 3
- Cholesterol: 50
