Ingredients:

¾ cup butter, softened
½ cup brown sugar
½ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
½ tsp almond extract
1¼ cups flour
1¼ cups yellow or Funfetti cake mix
Rainbow sprinkles
1 pan (13×9″) fudgy brownies, baked and cooled
1 pkg chocolate bark
¼ pkg white chocolate bark

Instructions:

Cookie Dough: In a stand mixer, cream together butter and sugars. Mix in milk and extracts. Add flour and cake mix until a soft dough forms. Fold in sprinkles and roll into 1″ balls on a foil-lined sheet. Freeze until firm.
Brownie Prep: Cut brownies into 1″ squares. Flatten each square and wrap around a frozen cookie dough ball. Seal and smooth out.
Chocolate Coating: Melt chocolate bark and dip each brownie bomb, allowing excess to drip off. Set on a tray to harden.
Decorate: Melt white chocolate and drizzle over the bombs. Sprinkle with extra rainbow sprinkles for a festive touch.

FAQs:

What’s the difference between brownie batter and cookie batter?

Brownie batter is typically smoother with a more liquid consistency while cookie dough is thicker with more flour – allowing it to hold its shape better and be formed into cookies.

Can you eat brownie batter without eggs?

This edible brownie batter recipe changes everything. It’s flourless, eggless, safe to eat, and completely made from scratch without a box mix. It looks, smells, and tastes just like brownie batter but you can eat it straight out of the mixing bowl.

Why is my cookie batter like cake batter?

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture

Can you skip baking powder in brownies?

I prefer my brownies more fudgy and to achieve that we leave out the baking powder. Brownies without baking powder are more dense, less cakey, which makes them more moist and melt-in-your mouth decadent.

Is brownie a cake or cookie?

Brownies are not classified as cakes – this is a very interesting point about the brownie. The reason for this is that although the texture is similar to cakes, it is classed as finger food (whereas usually cake is eaten with a fork), therefore they are categorised as a cookie bar (in America).

What makes brownies fudgy instead of cakey?

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you’re going fudgy or cakey.