Brownie Bombs

Ingredients:

• ¾ cup softened butter
• ¾ cup brown sugar
• ¼ cup white sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• Pinch of salt
• 2 cups miniature chocolate chips, divided
• 1 package fudge brownie mix, baked and cooled
• 1 package chocolate almond bark

Instructions:

1. Cream Butter and Sugars: Using a stand mixer, blend softened butter, brown sugar, and white sugar until creamy. Incorporate milk and vanilla extract until thoroughly combined.
2. Gradually Add Dry Ingredients: Slowly integrate all-purpose flour and salt into the mixture until a soft dough forms. Gently fold in 1 cup of miniature chocolate chips until evenly dispersed.
3. Shape Dough Balls: Line a baking sheet with foil and form scant tablespoon-sized balls of cookie dough. Freeze the dough balls for 1 hour.
4. Prepare Brownie Squares: Cut the cooled brownies into 1-inch squares. Flatten each square and insert a frozen dough ball into the center. Wrap the brownie around the dough, creating a ball shape. Freeze the wrapped balls for an additional 30 minutes.
5. Melt Chocolate Almond Bark: Follow package instructions to melt the chocolate almond bark. Dip each brownie bomb into the melted chocolate, allowing excess to drip off. Place the coated bombs on foil and sprinkle with the remaining miniature chocolate chips.
6. Chill and Serve: Refrigerate the Chocolate Chip Cookie Dough Brownie Bombs until the chocolate coating sets. Store in an airtight container in the fridge or freezer until ready to serve.