Salted Caramel Mocha Cookie Dough Brownie Bombs

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1 pkg Chocolate candy coating
  • 1 cup Chocolate chips, miniature
  • 1 1/2 cups Flour
  • 1 box Fudge brownie mix
  • 1/4 tsp Salt
  • 1 Sea salt
  • 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Oil

• Drinks

  • 1 tbsp Espresso, instant powder

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Heavy cream or milk

• Desserts

  • 18 Rolo candies

• Liquids

  • 1/4 cup Water

Found on thedomesticrebel.com

Description

Ingredients

• FOR BROWNIES:
• 1 box fudge brownie mix
• ⅔ cup oil
• ¼ cup water
• 2 eggs
• 1 Tbsp instant espresso powder
• FOR COOKIE DOUGH & CARAMEL FILLING:
• ½ cup butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 2 tsp vanilla extract
• 3-4 Tbsp heavy cream or milk
• ¼ tsp salt
• 1 & ½ cups flour (if youre worried about using AP flour because of contamination, use organic flour, GF flour, oat flour, almond flour, coconut flour, or another flour substitute)
• 1 cup miniature chocolate chips
• 18 Rolo candies, unwrapped
• 1 pkg chocolate candy coating (I like CandiQuik)
• Sea salt, for sprinkling on top
• FOR BROWNIES:
• ½ cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 1 (7 oz) jar marshmallow fluff
• 1 (15 oz) pkg Oreo cookies, ground into a fine powder (filling and all)
• 1 cup powdered sugar
• FOR COOKIE DOUGH:
• ½ cup (1 stick) butter, softened
• ¾ cup brown sugar
• 2 tsp vanilla extract
• 2 Tbsp heavy cream or milk
• ¼ tsp salt
• 1 & ¼ cups all-purpose flour (cook it if youre worried about eating raw flour, or use almond meal or another flour substitute)
• 1 cup miniature chocolate chips
• FOR GANACHE:
• 1 cup semi-sweet chocolate chips
• ⅓ cup heavy cream
• FOR BROWNIES:
• 2 boxes fudge brownie mix, plus ingredients on back of packages
• FOR COOKIE DOUGH:
• 2 sticks (1 cup) butter, softened to room temperature
• ¾ cup brown sugar
• ¼ cup sugar
• ¼ cup heavy cream or milk
• 1 Tbsp vanilla extract
• 1 tsp salt
• 2 cups all-purpose flour
• 1 & ½ cups semi-sweet chocolate chips
• FOR GANACHE & TOPPING:
• 1 cup semi-sweet chocolate chips
• ¼ cup heavy cream
• 1 cup miniature chocolate chips
• 3 pkgs (about 42-count total) prepared fudge brownie bites (find these in your stores bakery section)
• 1 & ½ pkgs Chocolate CandiQuik
• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 Tbsp vanilla
• 2 tsp milk
• 2 cups all-purpose flour
• Pinch salt
• 1 & ½ cups mini chocolate chips, divided
• ½ cup butter, softened
• ½ cup creamy peanut butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 Tbsp vanilla
• 2 Tbsp milk
• 2 cups all-purpose flour
• 2 sleeves (about 64 crackers) butter-flavored crackers (I used Townhouse)
• 1 pkg. Chocolate CandiQuik
• 2 squares Vanilla CandiQuik
• 1 pkg phyllo dough, thawed
• 1 stick butter, melted
• FOR COOKIE DOUGH:
• 1 & ½ sticks butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 1 tsp salt
• About 3 cups flour
• 1 & ½ cups miniature chocolate chips
• 1 cup walnuts, chopped
• 2 squares Chocolate CandiQuik
• FOR VANILLA & BROWN SUGAR SYRUP:
• 1 cup water
• 1 & ½ cups brown sugar (I used dark, but light works too)
• 2 Tbsp vanilla
• ½ cup butter, room temperature
• ½ cup dark brown sugar
• ¼ cup molasses
• 1 Tbsp milk
• 1 tsp vanilla extract
• 2 tsp Gourmet Garden Ginger Stir-In Paste
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• Pinch salt
• 1 & ½ cups all-purpose flour
• 1 pkg Vanilla CandiQuik or white chocolate candy coating
• Approx. 5 Tbsp Gourmet Garden Lightly Dried Ginger, for garnish

Directions

• Preheat oven to 350 degrees F. Liberally grease a rectangular 13x9 baking pan. Set aside.
• In a large bowl, prepare the brownies, adding in the instant espresso powder. Pour the batter into the pan and bake for approx. 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake! It is imperative that the brownies are fudgy! Cool completely.
• In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until creamy, about 1 minute. Add in the vanilla and heavy cream, mixing well. Lastly, add in the salt and flour until combined. Fold in the chocolate chips.
• Using a Tablespoon-sized cookie dough scoop, scoop a ball of cookie dough and make an indentation in the middle with your thumb. Add in a Rolo and roll the dough around the Rolo candy until fully enclosed. Place on a foil-lined baking sheet. Freeze until firm, about 30 minutes.
• Trim the edges off of the brownies, and cut the brownies in 18 equal pieces (5 rows by 3). Take a piece of a brownie and flatten it slightly with the heel of your hand. Wrap the brownie around the cookie dough ball, rolling it in your palms to completely enclose the cookie dough ball. If needed, dampen your hands to help mold the brownie around the cookie dough. Repeat with remaining bombs and freeze until firm, about 40 minutes.
• Melt the chocolate candy coating until smooth, according to package directions. Drop each bomb into the candy coating, coating completely and gently remove with a fork and place onto the baking sheet. Sprinkle with sea salt.
• Store leftover bombs airtight in the fridge or freezer, but if you freeze them, PLEASE bring them to room temperature before serving as the caramel candy will be solid and I dont want you to break your tooth!
• Line an 8x8 or 9x9 square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
• In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
• Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
• In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
• Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
• In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.
• Preheat oven to 350 degrees F. Liberally grease two 9 springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
• In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
• Once brownie cake layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
• Place one brownie cake layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
• In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.
• First, make your dough: in the bowl of a stand mixer fixed with the paddle attachment, cream together the butter, brown sugar and white sugar until creamy, about 2 minutes. Beat in the milk and vanilla. Lastly, beat in the salt and flour until a soft dough has formed. Stir in ONE (1) cup of the chocolate chips.
• Take a brownie bite and place a rounded Tablespoon of dough on top of the brownie bite. Gently sandwich with another brownie bite, forming a sandwich. Place on a foil-lined baking sheet and repeat with remaining sandwiches. There should be about 20-21 total. Pop in the freezer for about 30 minutes - 1 hour or until firm.
• Once firmed, melt the CandiQuik according to package directions until smooth. Dunk each brownie bomb into the CandiQuik, coating it completely with the chocolate, and return it gently to the foil-lined baking sheet. Top with the chocolate chips.
• Allow chocolate to harden before serving. Store leftover bombs in fridge for about 3 days, or in freezer for about 1 month.
• First, prepare your cookie dough filling: In the bowl of a stand mixer, beat together the butter, peanut butter, brown sugar & white sugar with the paddle attachment until smooth and creamy, about 2 minutes. Add in the vanilla and milk and beat to combine. Lastly, add in the flour until a soft dough has formed.
• Line two baking sheets with foil and spread the crackers in an even layer among both sheets. Using a teaspoon measuring spoon, spoon the cookie dough in a log-shape onto one of the crackers; gently top with another cracker, creating a sandwich. Repeat with the remaining cookie dough and crackers until all crackers are made into sandwiches.
• Briefly allow the sandwiches to set in the freezer, for about 15 minutes. Meanwhile, melt the Chocolate CandiQuik according to package directions or until smooth and melted. Dip each sandwich into the Chocolate CandiQuik, allowing the excess to drip off of the fork. Return to the baking sheet and repeat with remaining sandwiches. Once the chocolate has set, melt the Vanilla CandiQuik. Place the Vanilla CQ in a baggy, seal out the air and snip off a corner. Pipe stitching onto each football, then allow the stitching to set.
• Store leftovers airtight in the freezer and allow to come to room temperature before serving.
• Preheat oven to 350 degrees F. Liberally grease a 13x9 pan with cooking spray; set aside. Meanwhile, make your cookie dough: in a large bowl with a stand mixer, beat together the butter, brown sugar & sugar with a paddle attachment until creamy. Add in milk and vanilla, beat to combine. Lastly, add in the salt, flour, walnuts and chocolate chips until a soft dough has formed. Set aside.
• Begin layering your phyllo in the pan. Place one sheet of phyllo in the bottom of the pan and brush it with melted butter. Top with another piece of phyllo, brush it with butter, and repeat the process until youve stacked 10 pieces of phyllo on top of one another. *NOTE: while you work, be sure to keep the rest of the phyllo dough covered with a damp cloth to prevent it from drying out.*
• Carefully press HALF of the chocolate chip cookie dough on top of the bottom phyllo layer. You may want to take chunks of cookie dough, flatten them in your hand, and kind of form them into a layer by hand to prevent ripping the phyllo underneath.
• Repeat by adding TEN (10) more layers of buttered phyllo (buttering each sheet of phyllo after laying it), then top with the remaining cookie dough. Lastly, add the remaining phyllo dough, buttering each sheet as you layer. Cut the baklava with a very sharp knife in square or diamond pattern.
• Bake for approx. 45 minutes or until golden and bubbly. Remove from the oven and immediately pour the vanilla & brown sugar simple syrup over top. Allow the baklava to set for at LEAST 6 hours, preferably overnight* before cutting completely into squares or diamonds and serving.
• If desired, feel free to drizzle on melted CandiQuik for an added chocolate drizzle garnish, as I did. Store leftovers airtight, at room temperature, for a couple days.
• *TO MAKE THE SIMPLE SYRUP: Bring the water, brown sugar and vanilla to a boil in a small saucepan. Reduce heat to medium-low and simmer for about 10-15 minutes. Remove from heat.
• Line a miniature muffin pan with approx. 30 miniature paper liners. Set aside. Meanwhile, melt HALF of the white chocolate coating according to package directions or until smooth and melted.
• Drop heaping teaspoons or so of melted white chocolate into the bottom of each muffin liner. Using the spoon, gently brush the white chocolate along the sides of the muffin cup about halfway. Allow the chocolate to set.
• To make your cookie dough: in the bowl of a stand mixer, beat together butter, brown sugar and molasses until combined. Beat in vanilla, milk and ginger paste. Lastly, beat in the spices and flour until a soft dough has formed.
• Roll scant teaspoon-sized balls of dough with your fingers and place them, slightly flattened, into the white chocolate cups. Once the cups are filled with all of the cookie dough, melt the remaining white chocolate. Drop heaping Tablespoons of white chocolate on top of each cookie dough ball, ensuring the balls are covered completely by the white chocolate on the top and sides. Sprinkle the tops of the cups with the dried ginger, and allow to set before serving.