I’m bringing sexy back…

YUP.

The bombs are back, y’all. Well, technically I’ve already posted no-bake bombs before… but between you and I, I don’t care for the pictures. I was probably frazzled that day and took them in a rush and IMO, it shows… but between you and me, that was a good enough excuse to remake them!

I’ve since become a better photographer than I was in my yesteryear. They don’t tell you in food blogger school that some things are just harder to photograph, and that the hard subjects vary by blogger. For me, it’s anything chocolaty with a firm shell (gooey chocolate, however, is my jam) and cookies.

But I think I kinda nailed these pictures if you ask me, and hopefully they inspire you to make these delicious bombs at home!

If you’re new here, you’re probably wondering what the heck a brownie bomb is. It’s a term I coined about 6 years ago (!!!) when I made the original Chocolate Chip Cookie Dough Brownie Bombs. Since then, I’ve made many iterations… and I even have a brownie bomb chapter in one of my cookbooks! It’s basically a cookie dough center that’s wrapped around a fudgy baked brownie, then coated in chocolate. They’re sinfully delicious and a total gut bomb because they satisfy so many cravings at once. Never again will you have to choose between cookie dough or brownies!

A couple of years ago, I made a no-bake bomb version for the summertime when turning on the oven sounds like a death wish. These are entirely no-bake, including the brownies! How, you ask? By using store-bought fudge brownie bites, you can create these bombs at home without the prep work, dishes, or heating up the house to 1436 degrees. Of course, if you wanna get all Betty Crocker on me, you can totally make your own pan of brownies! Just make sure you use a fudge brownie mix/recipe. Cakey brownies have no place in my heart or in this recipe.

You’ll start by making your egg-free chocolate chip cookie dough. Some people get their undies in a wad about using raw flour, and if you’re worried about it, you have a couple of options. The first is to heat-treat your flour by microwaving it on HIGH power for one or so minutes. The second is to use a flour alternative, such as almond flour, oat flour, chickpea flour, etc. that doesn’t run the risk of contamination. The third option is to live on the edge and just make these with regular all-purpose flour. I’m not dead yet. Whatever you use, just remember to leave out the leavening agents (baking powder/soda) because we are not baking this, so those are unnecessary and may add a tinny flavor.

Roll the cookie dough into Tablespoon-size balls using a cookie dough scoop. Then take a brownie bite and smoosh it with your palms until it is flattened. Place the cookie dough ball in the center of the flattened brownie bite, then take another brownie bite and smoosh it around the cookie dough ball, rolling it and pinching it in your palms until it is a giant round ball with the cookie dough nearly hidden. It’s okay if some cookie dough peeks out; I’ve never known anyone to turn down a cookie dough peep-show Freeze these bad boys until firm, then dunk them in chocolate and sprinkle with some more miniature chocolate chips.

The hardest part is not eating the entire batch, to be honest. They’re super addictive!

Bon appetit!

Print

No-Bake Chocolate Chip Cookie Dough Brownie Bombs

These No-Bake Cookie Dough Brownie Bombs are delicious, addictive treats made entirely without any kitchen appliances! An egg-free chocolate chip cookie dough truffle is surrounded by a fudge brownie and coated in chocolate!

Course Brownie Bombs, Dessert

Cuisine Dessert

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 20 -22

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE COOKIE DOUGH:
• 1/2 cup (1 stick) salted butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated white sugar
• 1 Tablespoon milk
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour either raw or heat-treated if you have an issue with raw flour; can substitute with a flour alternative such as almond, oat, chickpea or coconut flour
• 1 cup miniature chocolate chips
• 2 containers bite-size fudge brownie bites usually found in the bakery section of your supermarket; I found mine at Walmart
• One package chocolate Candiquik or chocolate candy coating
• More miniature chocolate chips for garnish

Instructions

• First, make your cookie dough. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 1 minute. Add in the milk and vanilla and mix well. Lastly, add in the flour or flour alternative and mix slowly until a soft dough comes together. Stir in the chocolate chips.
• Line a rimmed baking sheet with foil. Take a brownie bite and gently flatten it with the heel of your hands. Place a rounded Tablespoonful of cookie dough (I like to use a cookie dough scoop) in the center of the flattened brownie bite. Take another brownie bite and gently flatten it, then cover the top of the cookie dough ball with the second flattened brownie bite, rolling it and pinching it with your fingers to completely cover the cookie dough with the brownie layer. If a little cookie dough peeks through the brownies, that's okay; you just want it mostly covered by brownie. Place on the baking sheet and repeat with remaining bombs. Freeze the bombs until firm, about 20-30 minutes.
• Melt the candy coating according to package directions or until smooth. Using a fork, gently lower a bomb one at a time into the melted chocolate, coating it completely. Allow excess to drip off and return the bomb to the baking sheet; sprinkle the still-wet coating with more miniature chocolate chips. Repeat with remaining bombs. Allow chocolate shell to harden before serving. Store any leftovers in the fridge or freezer.

I love how fast and simple these gooey, delicious bombs are! You’re going to love them, too!

Have a super sweet day!

xo, Hayley

The post No-Bake Chocolate Chip Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

You know me and brownie bombs – I just had to revamp this old archived recipe and bring it back!

So you know I taste everything I make but don’t eat everything I make, right? Meaning: I obviously taste-test everything to make sure the flavor and texture is right, but there are few things I actually end up eating. But brownie bombs are a weakness, so I try to get them out of the house faster than you can say “bomb diggity.”

After I made these, I waltzed up to the front office of my apartment complex and dropped them off with the property managers. They go crazy for my treats and I am happy to continue fattening them up

But I also wanted to give some brownie bombs to my mail-lady because I HAVE THE WORST TIMING WITH HER.

Like, every time I sit and think, “she’s probably gone by now”, I’ll walk over there and she’s in the middle of it. I don’t live far from the mailboxes, per se – but it’s annoying to walk all the way over there and turn around and walk back home and then repeat in a half hour.

So I usually try to see if she’s finished with my mailbox at least so I can GTFO and leave her alone. And she’s always done, but this happened like for a week straight and I felt like she thought I was stalking her or something.

Anyway, I gave her a brownie bomb and I think that made up for the fact that she probably thinks I’m a psychopath who stalks her and/or my mail… which I am the latter. I grew up with so many penpals, so I find joy in getting mail. I’m weird, I know.

So not only are these Monster Cookie Dough Brownie Bombs approved by yours truly, they are also postman (and postwoman) approved.

These would be perfect for Halloween or Halloween parties because they use up M&M’s, which I always seem to have leftover from handing out candy, or when I was a kid and came back with my stash. Toss ’em into the egg-free peanut butter/chocolate chip/oatmeal cookie dough – AKA, “Monster” cookie dough – roll them into balls, then coat them with a fudgy baked brownie.

Once it’s perfectly spherical and delicious, make it even more indulgent by dunking that sucker in chocolate and sprinkling it with more M&M’s. You know, for a little extra pizzazz. Life needs more pizzazz, don’t you think?

No tricks here! Just happy Treating all around

Print

Monster Candy Cookie Dough Brownie Bombs

These Monster Cookie Dough Brownie Bombs are super fantastic and so flavorful! Egg-free "monster" cookie dough is surrounded by a fudgy baked brownie and coated in rich milk chocolate. So festive for any time of year, but especially Halloween!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours

Total Time 2 hours hours

Servings 30

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE COOKIE DOUGH:
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1½ cups all-purpose flour see Note
• 1¼ cups old-fashioned oats
• 1/2 cup miniature chocolate chips
• 1 cup miniature M&M's candies
• FOR THE BROWNIES:
• Two 9x13" pans of baked fudge brownies, cooled, edges trimmed and cut into 15 pieces per pan
• FOR THE COATING:
• 1-2 pkg chocolate CandiQuik
• 2-4 Tbsp creamy peanut butter
• 1/4 pkg vanilla CandiQuik
• 1 cup additional miniature M&M's roughly chopped

Instructions

• First, make your cookie dough balls. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together until creamy, about 1 minute. Beat in the milk and vanilla, followed by the peanut butter, then the flour until dough comes together and is sticky. Beat in the old-fashioned oats, followed by the mini chocolate chips and mini M&M's.
• Using a cookie dough scoop, scoop rounded cookie dough balls and place on a parchment-lined baking sheet. You should get about 30 balls of dough. Freeze until firm, about 30 minutes.
• Once dough balls are firm, make your bombs. Take a square of fudge brownie and gently flatten it in the palm of your hand. Place a cookie dough ball in the center of the flattened brownie, and use your fingers and hands to pinch the brownie around the dough ball to seal it completely, rolling the brownie bomb in your hand if needed. Return to the baking sheet, noting that you may now need 2 baking sheets as the brownie bombs are larger than the cookie dough truffles.
• After the brownie bombs are made, melt the chocolate CandiQuik according to package instructions. Once melted and smooth, stir in 2 Tbsp of creamy peanut butter until blended. Dunk each brownie bomb into the chocolate-peanut butter mixture using a fork and coating all sides. Allow excess to drip off, then return to the baking sheet and repeat with remaining bombs. NOTE: You MAY need TWO (2) packages of CandiQuik to coat all the bombs, hence why the ingredients says 1-2 pkgs and 2-4 Tbsp creamy peanut butter.
• Melt the vanilla CandiQuik according to package instructions and drizzle over the chocolate bombs. Immediately garnish with chopped mini M&M's. Serve!
• NOTE: If you do not want to use raw all-purpose flour, you may heat treat your flour by baking it at 350 degrees F for about 10 minutes, or use different flour substitutes, such as almond flour, oat flour, coconut flour, or oat flour.

Gooey, fudgy, chocolaty goodness! Everyone will go crazy for these brownie bombs!

Have a super sweet day!

Want more brownie bomb goodness?

Mint Oreo Truffle Brownie Bombs

Salted Caramel Mocha Brownie Bombs

Pecan Pie Brownie Bombs

xo, Hayley

The post Monster Candy Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

You guys… I have a problem.

A novel-buying problem.

No, not like an original buying problem. Like a novelBOOK buying problem. It’s getting a little out of hand. And by ‘a little’, I mean I’m buying like 3 or more a day since Christmas.

I now have 20 novels to read once I’m done writing my book (which should be supersuper soon!). All novels I’ve never read before and didn’t know existed because: I haven’t read a book in a year.

EEP.

I know, I know. How horrible, right? I’m an English major, a two-time author and a food writer and I haven’t read a book in a freakin’ year. But in my defense, I’ve been writing TWO books in one year, plus my blog, which is a lot of writing, FYI.

But I have read magazines! Lots of them. So at least I’m not a total ingrate, right? (Tell me I’m not pleasepleaseplease).

So I’m making up for lost time and that new book smell by buying ALLTHEBOOKS on Amazon and reading them front to back from here until Christmas again. So if you have a good book recommendation, leave it in the comments! (FWIW, I like ‘harder’ books – ones about addiction, marital troubles, troubled teens, you name it. Hard issues.)

Anyway! Now let’s talk about these Mint Oreo Truffle Brownie Bombs which you need to read about and then promptly MAKE.

A few months ago, I posted these Oreo Truffle Brownie Bombs and everyone seemed to go gaga for them, so I knew I had to do a fun spin with another Oreo flavor. Enter: the Mint Oreo Truffle.

Made with the Mint Oreos and ground up bits of Andes mints inside(!!) they are delightfully minty and SO EASY to make. Seriously, if you are or if you know of a mint lover, these are next on your list. Promise me?

And I know it’s *too soon* to talk about Valentine’s Day, but hear me out: I’m a food blogger, which means I gotta start cranking out V-Day recipes in early January in order for them to get traction, get seen, get pinned, etc. in time for February. SO, that said – these would make an awesome Valentine’s Day gift for your sweetie!

Now if you need me, I’ll be reading!

Print

Mint Oreo Truffle Brownie Bombs

These Mint Oreo Truffle Brownie Bombs are delightfully minty, super chocolaty and a cinch to whip up. Impress your guests with these over the top truffles!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 box fudge brownie mix plus ingredients on back of box
• ⅔ pkg about 20 cookies MINT Oreo cookies, finely crushed
• 4 ounces (½ of an 8-ounce package) cream cheese at room temperature
• 1 tsp mint extract divided
• 1 cup Andes mint chips plus 2/3 cup for garnish
• 1 pkg chocolate almond bark such as CandiQuik

Instructions

• Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
• While brownies cool, make your Mint Oreo truffles. In a large bowl, combine the Mint Oreo crumbs, cream cheese, and 1/2 tsp mint extract with a rubber spatula until blended and moistened; fold in 1 cup of the Andes mint chips. Roll Tablespoon-sized balls of Mint Oreo truffles and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
• Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
• Melt the chocolate candy coating according to package directions or until smooth and melted; gently fold in the remaining mint extract. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Andes mint chips, if desired.

Minty, chocolaty, fudgy goodness wrapped in one bite-sized morsel of heaven. You’re welcome!

Have a super sweet day!

xo, Hayley

The post Mint Oreo Truffle Brownie Bombs first appeared on The Domestic Rebel.

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

Print

Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 box fudge brownie mix plus ingredients on back of box
• 2/3 pkg (about 20) Oreo cookies (regular, not Double Stuf), finely crushed
• 4 ounces (1/2 of a package) cream cheese at room temperature
• 1 pkg chocolate almond bark such as CandiQuik
• Additional Oreo crumbs for sprinkling on top optional but recommended

Instructions

• Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
• While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
• Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
• Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

Salted Caramel Mocha Cookie Dough Brownie Bombs

Pecan Pie Brownie Bombs

Pumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

The post Oreo Truffle Brownie Bombs first appeared on The Domestic Rebel.

…And then I had to go and stuff Rolos inside of cookie dough stuffed inside brownies stuffed inside chocolate. PHEW! Bomb inception. Brownieception. Whatever you want to call it, y’all need to run to your kitchen to make these bad boys!

So it’s no surprise that everything’s been tumbleweed-y and desolate in my dating life. I’d even go as far to say as I’ve moved backwards in my search for Mr. Right. And by ‘search’, I mean not searching at all and just hoping that I bump into a guy serendipitiously at the grocery store and we both marvel over our shared love of bread and 2006 era emo music.

But my friends – the few I can count on one finger – say that I should dress up every time I run my errands so that in case I meet Mr. Right while at Target, I’ll look prepared.

But to that I say: I’m lazy. And also, have you done a full-face of makeup before? It is not for the faint of heart. There’s the whole blending of the foundation situation, which is already hard enough for me since my perfect match was matched with the PRIMER color. Then I have to get my cat eye on symmetrically and make sure I don’t have any knots in my hair since I have a strange aversion to brushing my hair. It’s just this whole big thing and I am so not about that.

And then there’s the whole thing where I sometimes abruptly leave my house to grab some additional ingredients at the store, unknowingly covered in flour and chocolate stains. So clearly, I am rocking this whole attractiveness thing.

But to this I say: wouldn’t my Mr. Right want to see the real me? Me, with a rogue sprinkle in my hair and powdered sugar smudges on my clothes? Makeup-less and rockin’ a half-bun? Wouldn’t he want to fall in love with me when I’m looking like an underground goblin and then be surprised in a good way when I clean up nicely? That’s just what I’d think, anyway. And maybe that’s also why I’m single. WHATEVER.

Anyway, let’s get to these bombs, ‘kay? They really are the definition of a bomb. A calorie bomb, yes. But worth it? Yes yes. In fact, these may be my favorite brownie bombs to date. That’s saying something!

These bad boys are Salted Caramel Mocha flavor and OH MAH GOSH are they good. The fudgy brownies are packed with espresso flavor which really ramps up that mocha aspect. Then the egg-free cookie dough surrounds a Rolo candy which brings that caramel flavor into play.

The whole thing is over-the-top, totally sweet and outrageously rich… so don’t say I didn’t warn you. This recipe is NOT for people who don’t have sweet teeth, and this is not for the faint of heart. You gotta be a committed sugar lover to enjoy these, so keep that in mind!

Now, let’s get to eating, shall we?

Print

Salted Caramel Mocha Cookie Dough Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are INSANE. Super rich, outrageously decadent and fabulous in flavor and texture. A must make for any brownie bomb lover!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours

Cook Time 22 minutes minutes

Total Time 2 hours hours 22 minutes minutes

Servings 18

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR BROWNIES:
• 1 box fudge brownie mix
• 2/3 cup oil
• 1/4 cup water
• 2 eggs
• 1 Tbsp instant espresso powder
• FOR COOKIE DOUGH & CARAMEL FILLING:
• 1/2 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 tsp vanilla extract
• 3-4 Tbsp heavy cream or milk
• 1/4 tsp salt
• 1½ cups all-purpose flour if you're 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

Instructions

• 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 don't want you to break your tooth!

Richly decadent, super sinful and utterly delicious, these brownie bombs are one for the books and my new favorite!

Craving more brownie bombs? You’ve come to the right place!

Reese’s Egg Brownie Bombs – don’t have eggs? Use regular miniature Reese’s cups!

Peeps Brownie Bombs

Pecan Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

The post Salted Caramel Mocha Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.

I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?

There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.

But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.

On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!

So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.

NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.

Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.

And then comes the truly outrageous part.

My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.

The only thing I recommend you do? Don’t blame me when you eat the whole thing.

Print

Chocolate Chip Cookie Dough Brownie Bomb Cake

This Chocolate Chip Cookie Dough Brownie Bomb CAKE is such a fun twist on my signature dessert!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR BROWNIES:
• 2 boxes fudge brownie mix plus ingredients on back of packages
• FOR COOKIE DOUGH:
• 1 cup (2 sticks) butter softened to room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup heavy cream or milk
• 1 Tbsp vanilla extract
• 1 tsp salt
• 2 cups all-purpose flour
• 1½ cups semi-sweet chocolate chips
• FOR GANACHE & TOPPING:
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 cup miniature chocolate chips

Instructions

• 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.

I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!

Have a super sweet day!

xo, Hayley

Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!

Pecan Pie Brownie Bombs

No Bake Cookie Dough Brownie Bombs

Blackberry Pie Blondie Bombs

The post Chocolate Chip Cookie Dough Brownie Bomb Cake first appeared on The Domestic Rebel.

It seriously drives. me. bonkers.

And I always wish that a friendly police officer will drive by and pull the offenders over, giving them the biggest ticket imaginable. Or maybe send them to traffic jail for being a danger to society and an annoyance to me.

Some girls want diamonds. I want this.

But then I was driving a couple days ago during a particularly blustery day, and I saw so many people without their lights on that I felt like my head would explode. Just when I thought I would die of obnoxiousness, I saw a cop! Finally, my dream would come true! But then I realized the cop didn’t even have his headlights on.

It was then that I realized there is no helping humanity. We’re all doomed.

Anyway, I had to come home to console myself with one of my favorite Easter candies, Peeps. I love Peeps and find them to be such a classic holiday candy. Some people have a strong dislike for them, and that’s okay – more for me. Personally, I like them when they’re super fresh and plush, and when they’re stale and a little crunchier. However, this recipe for Peeps Brownie Bombs uses fresh Peeps right outta the package.

If you’ve ever wondered how delicious fudgy, rich brownies are with puffy, sugary marshmallows, you don’t need to wonder anymore! These are the best of both worlds, coated in creamy white chocolate and sprinkles. And they are such a wonderful way to dress up this Easter candy.

I highly recommend making them – you won’t be disappointed!

Print

Peeps Brownie Bombs

These PEEPS Brownie Bombs are filled with plush, puffy, sugary Peeps candy inside of a fudgy baked brownie. So delicious!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 (13x9" pan) fudge brownies baked, cooled and cut into 12 equal pieces
• 12 Peeps candies any color, flavor, or shape - I used chicks
• 1 pkg vanilla CandiQuik
• Sprinkles

Instructions

• Line a baking sheet with foil; set aside.
• Take a piece of brownie and flatten it in the palm of your hand. Wrap the brownie around the Peep candy, pinching the brownie and rolling it in your hand to completely enclose the Peep within the brownie. Place on the baking sheet - repeat with remaining Peeps and brownies.
• Freeze the brownie bombs for about 30 minutes to one hour or until solid.
• Melt the CandiQuik according to package directions. Drop a brownie bomb into the melted CandiQuik with a fork, completely submerging the brownie bomb into the chocolate. Remove the brownie bomb from the chocolate, allowing excess to drip off. Return to the baking sheet and immediately top with sprinkles. Allow chocolate to harden before serving.

Soft, chewy and ultra fudgy, these brownie bombs are so awesome! They taste great with the classic Peeps, but would be lovely with any of the flavored Peeps too!

Have a super sweet day!

xo, Hayley

The post Peeps Brownie Bombs first appeared on The Domestic Rebel.

This is weird considering I have 20+ tattoos, some of which are in spots that no one should be tattooed because ouch (Here’s looking at you, knee). 

That, and I take shots like a pro. In fact, I have a weird thing where I love shots. Knowing I’ll be somewhat protected from bubonic plague, leprosy, the flu, and whatever else they protect me from makes me weirdly happy. So much so that when our doctor’s office announces that it’s flu-shot time, I will giddily wait in line to be poked and prodded. Color me excited.

But when it comes to everything else? I’m a mega-wimp.

So much so, that I complain about nearly every ailment that strikes me. Headache? Hurts so bad. Stubbed phalange? Wincing in pain. 

And yet, there are some things that truly hurt me mucho – like my debilitating sciatica. Dude – the worst. Or my IBS. Child, you best stay outta my way when my guts start swelling because I’ll roll all over the floor like an injured animal moaning in pain.

And then there was yesterday morning. I stood up from the computer to do a stretch – the one where you grab your hands behind your back and slowly raise them. I do this stretch multiple times a day without so much of a worry, and yesterday I felt the same until pop! Something happened and I literally collapsed to the floor and began writhing in pain.

My mom proceeds to step over me and was like “okay, gotta go, see ya!” while I’m struggling to breathe. My sister snaps, “stretch!!” but I’m rendered absolutely useless as I gasp for breath and twitch. Okay, maybe they were a little more sympathetic, I don’t know, as I was trying not to DIE.

And that’s precisely when I realized I couldn’t move my neck to one side. So I called my massage therapist and thankfully they had an open morning slot. Homegirl worked my neck, head and shoulders so good that when I stood up from my hour-long retreat into wonderland that I could actually move my head again. It was utter bliss. I’ll never take for granted full-head mobility again.

ANYWAY. Since I narrowly survived stretching, I decided to celebrate with some brownie bombs. These are Reese’s Egg Brownie Bombs which have those delectable, highly coveted Reese’s Peanut Butter Eggs inside of them. Everyone loves the eggs because they have a better filling ratio, and I couldn’t agree more.

But when they’re stuffed inside of a fudgy baked brownie? HONEY CHILD, you need them. They’re so supremely fudgy and soft with that irresistible peanut butter cup filling. Plus, how festive are they for Easter?!

Make them. Love them. And don’t stretch afterwards.

Print

Reese's Egg Brownie Bombs

These Reese's Peanut Butter Egg Brownie Bombs feature those delightful seasonal peanut butter cup eggs inside each fudgy baked brownie bomb! You'll love this festive twist!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• 12 Reese's Eggs unwrapped
• 1 (13x9" pan) fudge brownies baked, cooled and cut into 12 equal pieces (edges trimmed off)
• 1 pkg chocolate CandiQuik
• 2 squares vanilla CandiQuik
• 2 Tbsp creamy peanut butter

Instructions

• Line a baking sheet with foil. Set aside.
• Take a fudge brownie square and gently flatten it with the palm of your hand. Wrap the brownie (tacky side touching the peanut butter egg) around the peanut butter egg, pinching and rolling the brownie in your hand to completely enclose the egg inside. Form into an egg shape and place onto the foil-lined sheet. Repeat with remaining eggs.
• Freeze eggs for about 30 minutes or until solid. Once frozen, melt your chocolate CandiQuik according to package directions.
• Dip brownie bombs into chocolate with a fork, coating completely. Remove the brownie bombs from the chocolate, allowing excess to drip off. Return to the baking sheet and repeat with remaining eggs.
• Once chocolate has set, melt the vanilla CandiQuik until smooth. Stir in the peanut butter. Drizzle the peanut butter mixture over the eggs. Allow the peanut butter mixture to set, about 10 minutes, before serving.
• NOTE: for easy drizzling, pour the melted peanut butter mixture into a plastic sandwich bag, seal out the air, snip off a tip and drizzle.

So supremely rich and decadent, everyone will love these! And how fun would it be to wrap them up in cellophane and hide them on your Easter egg hunt?!

Have a delicious day!

xo, Hayley

The post Reese’s Egg Brownie Bombs first appeared on The Domestic Rebel.

And while I’d love to have a body like Gigi Hadid, I know I won’t ever look like that, so I’m okay with how I look. Except when I accidentally surprise myself with selfie mode on my phone’s camera and my face looks like a potato.

But in years past, when I was skinnier and more outgoing, I used to get picked up ALL the time. I couldn’t even go grocery shopping at the butt-crack of dawn without having the Coca Cola stock boy hitting me up while I awkwardly bought Diet Pepsi. (Don’t ask – my dad drinks that crap. I’m a Coke Zero girl all the way).

Now I find myself being left alone all the time… and I love it. I can finally go shopping in peace without people badgering me all the live long day.

It’s like my fatness is a force field that prevents me from being accosted anywhere, radiating leave-me-alone vibes to boys and men everywhere.

This also probably has to do with the fact that when I was slimmer, I also did my full makeup for my 6am grocery trips and dressed cute. Nowadays, you basically have to threaten me with a knife to get my joggers off and real pants put on. And makeup? Honey, I haven’t touched my Urban Decay palette in about 3 months.

So basically, I’m the opposite of sexy. And you know what? I’m totally okay with that.

Because even without makeup, even with 100 extra pounds on my frame, and even while wearing leggings and sweatshirts, I still have an awesome personality, a great sense of humor, creativity that seeps from every pore, and a cookbook in the works. Does Gigi Hadid even have that? Well, probably, but there’s room for the both of us

ANYHOO. Let’s talk about the fact that Valentine’s Day is coming up in a month, basically. Are you ready for it?! I will likely spend the duration of the day binge-watching Criminal Minds and wishing Dr. Spencer Reid was here to ignite my imagination and tell me a plethora of fun facts about Valentine’s Day, so I clearly have no plans… except for maybe force-feeding myself these Box of Chocolates Brownie Bombs.

The idea came to me when I noticed all the heart-shaped boxes of chocolates at my local Target, and I realized I could stuff these inside of my famous, signature brownie bombs. It’s so easy, and totally comes together quickly. Plus, chocolate boxes are out. Brownie bombs are in. Get with it!!

Print

Box of Chocolates Brownie Bombs

These Box of Chocolates Brownie Bombs are loaded with chocolate and SO EASY to make!

Course Brownie Bombs

Cuisine American

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 15

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 box (15-count) assorted chocolates or your favorite chocolate candies
• 1 (13x9" baking pan) fudge brownies baked, cooled and cut into 15 equal pieces (edges removed)
• 1 pkg chocolate CandiQuik
• 1 square vanilla CandiQuik

Instructions

• Line a baking sheet with foil and set aside. Take a cut square of brownie and gently flatten it with the heel and palm of your hand. Wrap it around one of the chocolates until it covers it completely, and roll it in your hands to form a ball. Place the ball on the baking sheet and freeze for about 30 minutes or until firm.
• Once bombs are firm, melt your chocolate CandiQuik according to package directions. Dip each brownie bomb in the chocolate, coating completely and allowing excess chocolate to drip off. Return to the baking sheet and repeat with remaining bombs. Once chocolate has set, melt the vanilla CandiQuik and place it in a ziploc bag. Seal out the air, snip off a corner and drizzle the white chocolate over the bombs. Allow to set.

You could also make these no-bake brownie bombs by using premade or store-bought brownies or brownie bites! Proceed with the recipe as normal.

Have a super sweet day!

xo, Hayley

The post Box of Chocolates Brownie Bombs first appeared on The Domestic Rebel.

No, I didn’t grow abs overnight (I wish) and my muffin top didn’t magically disappear (why, god, why?).

Nope, it’s that lately when I travel, I feel super sick.

Chalk it up to nerves if you wish, but I never used to get car or plane-sick. And now? I can barely make it through a flight without going to the bathroom 387634 times. And if you’ve been on a plane, you know that it’s never actually convenient to use the facilities. You either have to navigate around the beverage cart or climb over your seat-mates like they’re Kilimanjaro.

And okay, can I sound off for a second? (Who am I kidding, this is my blog. I can write about whatever I want.) But brands who sponsor me when travel is involved… they think I always want the window seat. I never really thought this was an issue until every brand trip I’d go on, it’d be in a window seat. At first I thought it must have been slim pickin’ and I was randomly dealt a window… but then it became a pattern and I’m now needing to specify like a little diva that I need an aisle seat.

Let’s just say, IBS and window seats are a no bueno. Because inevitably I sit next to two very large people, both of whom are sleeping on the (very long) flight which means I have to wake them up and climb all over their seats to get to a bathroom no less than 3 times during an average flight. It’s awesome, if peeing your pants on a sleeping stranger is awesome. Surprise!

And the car? Now I’m carsick during long trips. I had to ride a party bus for a business trip not long ago and I felt like my insides are being scrambled, which, in case there was any doubt, is not as awesome as it sounds. It was kinda like when you push your cart over those yellow bump strips in front of stores which, by the way, are probably the worst thing for someone in a wheelchair. I mean, you’re pushing them over these freakin’ golf-ball sized bumps which seem like they last forever, and that kinda crap can pop a brain aneurysm if you’re not careful or at least tilt their chair and dump them onto their ass. It’s not pretty, and I hate those things with a passion. Let’s burn them all.

ANYWHO. The point is, I travel quite a bit for my blog and it’s getting hard with this new trend in sickness. I hope it goes away soon, but in the meantime, let’s talk about something delicious and happy: these Pecan Pie Brownie Bombs. These bad boys are absolutely scrumptious and totally insane. They came to me in a vision when I spotted miniature pecan pies in my local supermarket bakery. I’ve also seen them at Walmart, Target, and sometimes in the frozen section at grocery stores, just so ya know. And when you buy them, buy two because you’ll definitely pop a couple while you’re making these bombs.

Eat up!!

Print

Pecan Pie Brownie Bombs

Pecan Pie Brownie Bombs are filled with gooey, nutty pecan pie and fudgy brownies. You don't want to miss this delicious treat!

Course Brownie Bombs, Dessert

Cuisine American

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 8 -10

Author Hayley Parker, The Domestic Rebel

Ingredients

• About 8-10 miniature prepared pecan pies I found these in Walmart, but you can check your local supermarket bakery or the frozen dessert section for something similar. If you cannot find the mini pies, use a chilled pecan pie and scoop 8 very large, rounded Tablespoonfuls of pecan pie filling and freeze them into balls
• 1 (13x9 pan fudge brownies) baked and cooled and cut into 12 large pieces (you may have a couple brownies leftover)
• 1 pkg chocolate CandiQuik
• 8-10 halved pecans

Instructions

• Line a baking sheet with foil and set aside. Take a fudge brownie square and gently flatten it with the heel of your hand. Wrap it around a pecan pie, rolling it in your hands and pinching the brownie around the pecan pie to enclose and seal it. If a little pecan pie peeks out, that's okay; just try to wrap it as best you can and cover it as much as possible. You should get about 8-10 large brownie bombs.
• Freeze the brownie bombs for approx. 20-30 minutes or until firm.
• Prepare the CandiQuik according to package directions, until smooth and melted. Dip each brownie bomb in the melted chocolate, coating it completely and allowing excess to drip off. Return to the baking sheet and repeat with remaining bombs. With the remaining CandiQuik, drizzle onto the brownie bombs for a drizzled look. Top with a pecan half. Allow the chocolate to set before serving.
• Store leftovers at room temperature for about 5 days, or freeze up to 1 month.

As I mentioned in the notes, if you can’t find mini pecan pies (as they’re typically seasonal and found in the bakeries at supermarkets), use a regular pecan pie, chill it briefly until firm, and scoop heaping, rounded Tablespoonfuls of the inner filling and place them on a foil-lined baking sheet. Freeze until firm, then proceed with the recipe. You’ll have a gooier interior, but it should still work!

These are gooey, buttery, and loaded with that amazing, rich pecan pie flavor surrounded with fudgy chocolate brownie. You don’t want to miss this recipe!

Have a sweet day!

xo, Hayley

The post Pecan Pie Brownie Bombs first appeared on The Domestic Rebel.