Real Recipes From Real Home Cooks ®

mrs. mom's brownie bombs

(2 ratings)
Blue Ribbon Recipe by
Cara Metzger
Warsaw, IN

Sometimes you can't decide if you want a brownie or a cookie. This recipe will take care of that dilemma and also satisfy any chocolate craving. You can use any brownie mix (for a 13 X 9" pan size) or favorite homemade brownie recipe. My eight-year-old son named these... he calls my kitchen Mrs. Mom's and these brownies were "da bomb" and "a flavor explosion."

Blue Ribbon Recipe

Yummmm! These brownies ARE the bomb. The cookie dough layer is luscious (you're going to want to eat it with a spoon!). The brownie layer is nice and chewy, the cookie dough is creamy and the chocolate glaze on top is perfect. These are going to be a big hit when served.

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 30 Min
method Bake

Ingredients For mrs. mom's brownie bombs

  • 1 pkg
    brownie mix
  • 1 tsp
    instant coffee granules
  • 1 c
    butter softened
  • 3/4 c
  • 3/4 c
    brown sugar, light
  • 1 tsp
    vanilla extract
  • 1/3 c
    heavy cream (or milk)
  • 1 tsp
  • 1 tsp
    baking soda
  • 2 c
    all purpose flour
  • 1 c
    mini chocolate chips
  • 3/4 c
    heavy cream
  • 1 pkg
    milk chocolate chips (12 oz)

How To Make mrs. mom's brownie bombs

  • 1
    Prepare brownies according to your package instructions. Make sure your box is for a 13 X 9" size. You could also use your favorite homemade brownie recipe. I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil. Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well. Beat in eggs and then add contents of brownie mix and stir until well mixed. Bake in 13 X 9" greased pan. Follow baking instructions per box for the amount time needed. Don't over bake, no one wants a dry brownie! Let brownies cool.
  • 2
    For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy. Add vanilla and heavy cream (or milk). Add remaining ingredients. Feel free to lick the bowl... there's no raw eggs in this recipe! Spoon the cookie dough over cooled brownies. I found it was easiest to press into the brownies using my hands. Refrigerate for about 1/2 hour.
  • 3
    Place heavy cream in a microwave safe bowl or glass measuring cup and microwave for one minute. Add milk chocolate chips and stir until smooth. If you need to microwave longer you can. Just be careful because they melt easily and also burn easily. Stir until smooth and then pour over cookie dough layer. Tilt pan back and forth to cover. Refrigerate, then scarf down :)