For Brownies (or use store-bought)
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1 box brownie mix (plus the ingredients required on the box)
OR your favorite homemade brownies
For Coating
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2 cups semi-sweet chocolate chips or melting chocolate
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1 tbsp coconut oil (optional – for smooth coating)
Optional Decorations
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White chocolate drizzle
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Sprinkles
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Crushed nuts
Step 1: Heat-Treat the Flour (Important for Safety)
To make edible cookie dough safely:
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Spread the flour on a baking tray.
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Bake at 350°F (175°C) for 5–7 minutes until slightly golden.
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Let cool completely.
Step 2: Make Edible Cookie Dough
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In a bowl, beat soft butter + brown sugar + white sugar until creamy.
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Add vanilla + salt.
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Mix in the heat-treated flour.
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Add milk and mix again until soft dough forms.
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Fold in mini chocolate chips.
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Roll small dough balls (about 1 inch) and place them on a plate.
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Freeze for 20 minutes until firm.
Step 3: Prepare Brownies
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Bake brownies according to box or recipe.
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Let them cool completely.
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Crumble the brownies into a large bowl — they should be soft and fudgy, not too dry.
Step 4: Wrap Cookie Dough in Brownie
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Take a small amount of crumbled brownie.
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Flatten it in your palm.
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Place one frozen cookie dough ball in the center.
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Wrap the brownie around it and roll into a smooth ball.
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Place all formed balls in the freezer for 30 minutes.
Step 5: Coat with Chocolate
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Melt chocolate chips + coconut oil in a microwave (20-second intervals) or double boiler.
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Dip each brownie-cookie ball into the melted chocolate.
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Place on parchment paper.
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Add decorations (optional).
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Refrigerate for 15–20 minutes until the chocolate coating hardens.
Step 6: Serve
Enjoy chilled or at room temperature.
Store in the refrigerator up to 1 week.
Tips for Best Results
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Use fudgy brownies, not cakey ones.
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Freeze the cookie dough and brownie balls before coating — keeps the shape.
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Use mini chocolate chips so the dough rolls smoothly.
