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5 from 2 votes

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!
Prep Time2 hrs
Cook Time22 mins
Total Time2 hrs 22 mins
Course: Brownie Bombs, Dessert
Cuisine: American, Dessert
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
  • 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!