HONEY GLAZED SALMON

HONEY GLAZED SALMON

I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.

Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside.

So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through. Wolf dual convection also produces more uniform heating than a single convection fan can deliver.

Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?

HONEY GLAZED SALMON
HONEY GLAZED SALMON

INGREDIENTS:

  • 4 salmon filets
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons all-purpose flour
  • 4 tablespoons honey
  • 2 tablespoons olive oil
  • Zest of 1 lime

FOR THE BROWNED BUTTER LIME SAUCE

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat.
  3. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
  4. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
  5. Season salmon with salt and pepper, to taste.
  6. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  7. Heat olive oil in a large oven-proof skillet over medium high heat.
  8. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
  9. Place into oven and bake until completely cooked through, about 8-10 minutes.
  10. Serve immediately with browned butter lime sauce and lime zest, if desired.

You can find complete recipes of this HONEY GLAZED SALMON in damndelicious.net

PEANUT BUTTER BROWNIES

PEANUT BUTTER BROWNIES

Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.

I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.

The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!

PEANUT BUTTER BROWNIES
PEANUT BUTTER BROWNIES

INGREDIENTS :

Brownie Ingredients:

  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 2 cups brown sugar, packed
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. salt

Peanut Butter Frosting:

  • 2 cups creamy peanut butter
  • 1 cup butter, softened
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • 3 to 4 Tbsp. heavy cream or milk
  • 2 cups powdered sugar

INSTRUCTIONS :

  1. In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
  2. Add in brown sugar, eggs and vanilla; beat until light and fluffy.
  3. Add in the flour and salt; mix well.
  4. Spread into a 9×13 pan that’s been greased or lined with foil.
  5. Bake at 350 degrees for 30-35 minutes.
  6. Cool in pan; frost with Peanut Butter Frosting.

Peanut Butter Frosting:

  1. Blend peanut butter and butter together until light and fluffy.
  2. Add the remaining ingredients and mix until smooth.

You can find complete recipes of this PEANUT BUTTER BROWNIES in thisgrandmaisfun.com

PEANUT BUTTER CUP CRACK BROWNIES

PEANUT BUTTER CUP CRACK BROWNIES

Peanut Butter Cup Crack Brownies

So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.

Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…

In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…

PEANUT BUTTER CUP CRACK BROWNIES
PEANUT BUTTER CUP CRACK BROWNIES

INGREDIENTS :

  • 1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
  • ½ cup chopped salted or honey roasted peanuts
  • 12 peanut butter cups, chopped
  • 2 cups semi-sweet chocolate chips
  • 1 Tbsp butter
  • 1 heaping cup creamy peanut butter (or 1¼ cups)
  • 1¾ cups crispy rice cereal
  • 1 tsp vanilla
  • ½ tsp – 1 tsp kosher salt

INSTRUCTIONS :

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
  3. Return to oven for remaining 5 minutes to melt the chocolate.
  4. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  5. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
  6. Heat in microwave for 1 minute, stirring when done.
  7. If needed, continue heating in 20 second increments until chocolate chips are melted.
  8. Stir in cereal, vanilla and salt until evenly combined.
  9. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  10. Cut into squares to serve

You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com

PEANUT BUTTER COOKIE BROWNIES

PEANUT BUTTER COOKIE BROWNIES

I love brownies. I love peanut butter cookies. I LOVE Peanut Butter Cookie Brownies!!! AKA Polka Dot Brownies
We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.

These little squares did NOT last long my friends. My husband barely even got to taste them because the boys and I scarfed them up so fast. He’s learning that he has to be quick if he wants to get in on the good stuff. Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?” Sure did buddy, you snooze you loose around here!

PEANUT BUTTER COOKIE BROWNIES
PEANUT BUTTER COOKIE BROWNIES

INGREDIENTS :

FOR THE BROWNIES :

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

FOR THE COOKIE :

  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

BROWNIE BATTER

  1. In a small pan over medium heat, melt butter and stir in sugar.
  2. Remove from heat and stir in eggs and vanilla extract. Set aside.
  3. In a medium bowl, mix flour, cocoa powder, salt and baking powder.
  4. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
  5. Pour the brownie batter into the pan and set aside.

PEANUT BUTTER COOKIE DOUGH

  1. In a medium bowl, whisk together vegetable oil and sugar.
  2. Then add the egg, vanilla extract, and peanut butter and mix well.
  3. In a separate bowl, mix the flour, baking soda and salt and then
  4. add to the wet ingredients to form a dough.
  5. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
  6. Bake for 27-30 minutes, then cool completely before cutting into bars.

You can find complete recipes of this PEANUT BUTTER COOKIE BROWNIES in lovelylittlekitchen.com

Chocolate Mousse Brownies

Chocolate Mousse Brownies

As a food blogger, I don’t repeat recipes very often. I’ve made these Chocolate Mousse Brownies twice in the last month. Once for my family and once for a crowd of hungry teenagers. They were a big hit with both groups, and for good reason. They are amazing!

The dense, chewy brownies and the light, fluffy chocolate mousse are both fantastic on their own, but together they equal decadent brownie perfection.
And believe it or not, they are really easy to make. The biggest challenge is not eating all the mousse before you put it on the brownies! This is one of those recipes that will wow your friends and family and make them think you spent hours in the kitchen.
If I want to lighten things up a bit (is that even possible?) I omit the chocolate drizzle and top them with fresh raspberries and a dollop of whipped cream. If you’re looking for an easy but elegant dessert for a special occasion–or just because–these are the brownie for you!

Chocolate Mousse Brownies
Chocolate Mousse Brownies

INGREDIENTS

For the brownies:

  • 3/4 cup flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs

For the mousse:

  • 3/4 cups miniature marshmallows
  • 4 ounces chopped semi-sweet chocolate
  • 1/4 cup milk
  • 1 cup heavy whipping cream
  • Additional chocolate for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In a large bowl, combine flour, cocoa, and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.
  3. Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared pan and bake for 25-30 minutes. Cool completely.

You can find complete recipes of this Chocolate Mousse Brownies in letsdishrecipes.com

FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING

FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING

These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

I wanted to experiment with avocado brownies because I saw they were apparently a thing.  Since I was going for a healthier alternative to my mothers brownie recipe, I decided to swap the all-purpose flour for coconut flour and it actually worked super well.  The chocolate frosting is magnificent too.  So full of rich chocolate flavour – you would never guess it to be nearly sinless!

FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING
FUDGY AVOCADO BROWNIES WITH AVOCADO FROSTING

Ingredients:

  • 300 g dark chocolate (chopped or chips)
  • 2 tbsp Coconut oil
  • 2 medium hass avocados, pitted and peeled
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 3 eggs, at room temperature
  • 1/2 cup cocoa powder
  • 1/2 cup less 1 Tbsp. coconut flour

For the Avocado Frosting

  • One medium sized hass avocado, pitted and peeled
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp maple syrup

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
  3. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
  4. Melt the chocolate, stirring until smooth then remove from heat and set aside.
  5. Place the avocado into a food processor or blender and process/blend until smooth.
  6. Stir the avocado, honey and vanilla extract into the cooled chocolate.
  7. Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
  8. Stir in the coconut flour and cocoa powder until the batter is smooth.
  9. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
  10. Bake for 12-15 minutes or until the top is firm to the touch.
  11. Remove from oven and cool completely in the pan before lifting the brownie from the pan.

You can find complete recipes of this Fudgy Avocado Brownies with Avocado Frosting in frugalmomeh.com

 

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler

Crock Pot or Slow Cooker Peach Cobbler dessert recipe is best served warm and topped with vanilla ice cream.  It’s an easy dessert to throw in the crock pot and just let it cook.  Everyone loves this!

Fall is about smell – warm comforting smells… and this crock pot peach cobbler was the epitome of this today and is the best slow cooker dessert I have ever made. Because I made it in my crock pot, I got to smell it all day long (which was torture at times). Bring it on Fall! This Crock Pot or Slow Cooker (whatever you happen to call it) Peach Cobbler topped with vanilla ice cream is an easy dessert to throw in the crock pot and let it cook.

Dessert will be ready for you in a couple of hours. Perfect! This crock pot peach cobbler is one of the most popular recipes on my website! Get a slow cooker here for pretty cheap if you don’t already have one – they are life savers!

This is also great for the holidays because you can throw all of the ingredients in the slow cooker and free up your oven for all of the other food! Once it’s done cooking, you can put it on the “warm” setting and keep it there until you and your company are ready for dessert.

Crock Pot Peach Cobbler
Crock Pot Peach Cobbler

INGREDIENTS :

  • ¾ cup uncooked old-fashioned oats
  • ⅔ cup packed brown sugar
  • ¾ cup granulated sugar
  • ½ cup biscuit baking mix
  • ¾ teaspoon ground cinnamon
  • 5 fresh peaches, peeled and sliced*

INSTRUCTONS :

  1. Grease WELL the inside of 3 or 4-quart slow cooker.
  2. In a bowl, combine sugars, baking mix, oats and cinnamon.
  3. Stir in peaches and spoon into slow cooker.
  4. Cover and cook on low for 3 hours.
  5. Serve warm and top with vanilla ice cream!

You can find complete recipes of this Crock Pot Peach Cobbler in wishesndishes.com

SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES

SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES

Soft & Chewy Nutella Stuffed Chocolate Chip Cookies – super chewy, bakery style, huge nutella stuffed chocolate chip cookies! So unbelievably soft, moist, and CHEWY!

Okay, this officially one of my favorite chocolate chip cookie recipes EVER. It might even be number 1, because I can’t think of another cookie I’ve had in years, that matches how soft, insanely chewy and perfectly sweet this Nutella stuffed chocolate chip cookie is.

It was about time for a Nutella recipe to rear its beautiful head here, and these huge & chewy Nutella stuffed chocolate chip cookies are an awesome start.
The base chocolate chip cookie recipe is slightly adapted from Lindsay @ Pinch of Yum’s “Best Soft Chocolate Chip Cookie” recipe and it is truly one of the best recipes I’ve ever tried! I like my cookies a teeeeeensy bit sweeter than how hers originally came out, so for the recipe down below, I added a little extra brown sugar. This also helped make the cookies EVEN softer and chewier than it already was!

I’ve made/had a bunch of chocolate chip cookies over the years, but of the ones that claim to be the best, I’ve found a bunch of them to be either too cake-y, too complicated to make, too cloyingly sweet, or they stay soft for one day and turn crisp and hard in 24 hours.
The fact that the chocolate chip cookies aren’t too sweet is perfect because when you add the Nutella, it makes it just sweet enough to satisfy everybody’s dessert or snack cravings.

SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES
SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES

INGREDIENTS ;

  • 8 tablespoons (1 stick) salted butter
  • ½ cup + 2 tablespoons white sugar
  • ⅓ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1½ cups all-purpose flour + additional flour as needed (I usually add 1-2 tablespoons more!)
  • ½ teaspoon baking soda
  • ¼ teaspoon cornstarch
  • ¼ teaspoon salt
  • ¾ cup chocolate chips
  • 12 heaping teaspoons Nutella

INSTRUCTIONS ;

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. Spoon about 12 heaping teaspoons (you only need 10, but do 12 in case of mistakes!) of Nutella into balls and place them on the parchment paper.
  3. Place your sheet into the freezer. (I like to freeze mine overnight!)
  4. Microwave butter for about 40 seconds, until it’s just barely melted.
  5. In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
  6. Add the vanilla and egg and beat for about 10-15 seconds, until the egg is just incorporated.
  7. Slowly add the flour, baking soda and salt. Mix until dough crumbles form.
  8. (Add more flour 1 tablespoon at a time, until the dough is dry enough to work with!)
  9. Add the chocolate chips and use your hands to incorporate them into the dough.
  10. Take your sheet of frozen Nutella out of the freezer.

You can find complete recipes of this SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES in goodmorningcali.com

Copycat Cosmic Brownies

Copycat Cosmic Brownies

Copycat Cosmic Brownies:
Thick, fudgy brownies smothered in silky smooth chocolate ganache, and topped with M&M candies.

I always hear adults talking about how busy kids are today. From sports, to music lessons, and even karate it seems like they are always headed somewhere.However, I don’t think this is a recent phenomena. Every Tuesday I had to rush from dance class, to soccer. This inevitably resulted in having to eat dinner in the car.

My typical meal was a toaster pizza (an actual pizza made in the toaster). Oh how I miss those! I also usually grabbed either zebra cakes or cosmic brownies from the vending machine.

No matter how hard I try I can’t ever recreate that toaster pizza. But I can create an even more delicious version of Cosmic Brownies. My version is thick and ultra fudgy. They’re also made with m and ms instead of unidentified candy bits (unless you’re into that).

Copycat Cosmic Brownies
Copycat Cosmic Brownies

INGREDIENTS :

For the Brownies:

  • ¾ Cup Unsalted Butter (1½ Sticks),
  • 2 Eggs
  • 1 Cup Granulated Sugar
  • ⅔ Cup Light Brown Sugar, Tightly Packed
  • 2 Tablespoons Milk
  • 2 Teaspoons Vanilla Extract
  • ¾ cup Un-Sweetened Natural Cocoa Powder
  • ¾ cup all-purpose flour

For the Topping:

  • 1½ Cups Semi Sweet Chocolate Chips
  • ½ Cup Heavy Cream
  • 1 Cup M&M Minis

INSTRUCTIONS :

For the Brownies:

  1. Preheat oven to 350 degrees F. Line a 9×9 inch pan with foil.
  2. Spray with non stick spray.
  3. In a large bowl, melt butter in the microwave for 1-2 minutes.
  4. Whisk in sugars, eggs, milk, and vanilla.
  5. Then whisk in cocoa powder until smooth.
  6. Add flour gradually, until combined.
  7. Spread batter in prepared pan.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  9. Heat heavy cream in a medium sauce pan.
  10. Add chocolate chips.
  11. Stir occasionally until smooth.
  12. Pour ganache over brownies.
  13. Smooth with an offset spatula.

You can find complete recipes of this Copycat Cosmic Brownies in bakingbeauty.net

Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs

Oh mylanta. What have I done?
If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips.

Whoooa.
Sometimes, I don’t even know WHERE half my ideas come from. I literally operate like a mad scientist part of the time, throwing things together with my fingers crossed, hoping it’ll work. Sometimes it does, like in this instance. Other times, like when I tried to put Jello mix into prepackaged sugar cookie dough and it tastes like a chalky version of Play-Doh and I stared at Pinterest like all disappointed because it let me down with those tempting Jello-cookie recipes that taste like poop, it doesn’t.

Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. I’d love to see the surveillance footage of me wandering aimlessly between the candy aisle and baking aisle, discussing to myself in a low whisper of what I could do with this bag of Reese’s cups as I run around like not only a chicken with its head cut off, but if it was also on fire and having ninja stars thrown at it from every direction. Is it just me, or does the prospect of ninja stars being thrown at you totally increase the intensity of something?
Lucky for me.

I usually shop at a store that may or may not rhyme with Schmalmart, and the fact that I’m aimlessly walking back and forth while talking to myself isn’t really that out of the ordinary. The bad news is I’m proooobably going to bet my psycho face staring longingly/confusingly into a box of red velvet cake mix is more than likely on People of Walmart or something. Ya win some, ya lose some.

Anywhooooo, the idea for these truffles came from left field. I had a bunch of St. Patty’s Day recipes I wanted to make this weekend, and out of nowhere, a huge zeppelin of awesome floated into my brain and interrupted whatever I was doing at the present moment, which probably wasn’t important since I’m either reading trashy magazines or judging customers at work for ordering mayo and lettuce on hot sandwiches (it’s a NO, people–hot mayo? wilted lettuce? You need an intervention)

And this zeppelin dropped a gigantic bomb of brilliance on me: wrap a brownie around a ball of cookie dough. Then coat said ball in chocolate. And voila, this cataclysmic invention was created. You’ll never enjoy brownies or cookie dough respectively, again. This is the ultimate.

Now pardon me, but I have some reading/judging to do and it’s VERY important.

Chocolate Chip Cookie Dough Brownie Bombs
Chocolate Chip Cookie Dough Brownie Bombs

INGREDIENTS :

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 2 cups miniature chocolate chips, divided
  • 1 pkg fudge brownie mix, baked and cooled
  • 1 pkg Candiquik or chocolate almond bark

INSTRUCTIONS :

  1. Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy.
  2. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
  3. On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough.
  4. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big.
  5. Freeze the cookie dough balls for about an hour to firm up.
  6. Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm.
  7. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
  8. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball.
  9. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough.
  10. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
  11. Prepare chocolate bark according to package directions.
  12. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off.
  13. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish.
  14. Store these bad boys in the fridge or freezer, in an airtight container.

You can find complete recipes of this Chocolate Chip Cookie Dough Brownie Bombs in thedomesticrebel.com