Triple Chocolate Brookie Bombs (Print Version)
Rich brookie bombs hide a molten trio of chocolate for an irresistibly gooey dessert, perfect straight from the oven.
# Ingredients:
→ Brownie Base
01 -
100 g unsalted butter
02 -
100 g dark chocolate (70%), chopped
03 -
120 g granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
65 g all-purpose flour
07 -
2 tablespoons unsweetened cocoa powder
08 -
1/4 teaspoon salt
→ Cookie Dough Top
09 -
85 g unsalted butter, softened
10 -
80 g light brown sugar
11 -
40 g granulated sugar
12 -
1 large egg
13 -
1 teaspoon vanilla extract
14 -
120 g all-purpose flour
15 -
1/2 teaspoon baking soda
16 -
1/4 teaspoon salt
17 -
70 g semi-sweet chocolate chips
→ Triple-Chocolate Lava Core
18 -
12 squares white chocolate (5–7 g each)
19 -
12 squares milk chocolate (5–7 g each)
20 -
12 squares dark chocolate (5–7 g each)
# Steps to Follow:
01 -
Preheat oven to 180°C. Line a baking sheet with parchment paper.
02 -
Combine butter and dark chocolate in a heatproof bowl over simmering water or microwave in 20-second intervals. Stir until completely melted and smooth.
03 -
Whisk in granulated sugar until dissolved. Incorporate eggs one at a time, mixing well, then add vanilla extract.
04 -
Fold in flour, cocoa powder, and salt until just combined. Refrigerate batter for 10 minutes to firm up.
05 -
Cream softened butter with brown sugar and granulated sugar using a mixer until light and fluffy. Beat in egg and vanilla extract.
06 -
Mix in flour, baking soda, and salt until just combined. Stir in chocolate chips. Refrigerate dough for 10 minutes.
07 -
Scoop a heaped tablespoon of chilled brownie batter and flatten in your hand. Place one square each of white, milk, and dark chocolate in the center. Wrap the batter around the chocolate to form a sealed ball.
08 -
Flatten 1 tablespoon of chilled cookie dough and gently press on top of the brownie ball to cover about half its surface. Place seam-side down on the prepared baking sheet. Repeat for all portions, spacing them 5 cm apart.
09 -
Bake for 13 to 15 minutes, or until the cookie top is golden and the brownie base is just set with a fudgy center.
10 -
Allow to cool on the tray for 5 minutes. Serve warm to enjoy the molten triple-chocolate center.
# Additional Notes:
01 -
For an extra-gooey center, chill assembled brookies for 10 minutes before baking.
02 -
Best served warm; reheat briefly in the microwave for a molten core.
03 -
Pairs perfectly with espresso or a glass of cold milk.
04 -
To make gluten-free, use a certified gluten-free flour blend in both doughs.