Preheat your oven to the temperature specified on the brownie mix box. Grease and flour a mini muffin pan or line it with mini muffin liners.
Prepare the brownie batter according to the instructions on the box.
Spoon a small amount of brownie batter into each mini muffin cup, filling them about halfway.
Press a chocolate truffle or candy piece into the center of each brownie batter-filled cup.
Cover the truffles or candy pieces with more brownie batter until the cups are about 3/4 full.
Bake the brownie bombs in the preheated oven for the time indicated on the brownie mix box for mini muffins. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
Remove the brownie bombs from the oven and allow them to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Once the brownie bombs are completely cooled, prepare the coating. In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening or coconut oil.
Microwave the chocolate chips in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
Dip each brownie bomb into the melted chocolate, coating it completely. Use a fork to lift the brownie bomb out of the chocolate, allowing any excess chocolate to drip off.
Place the coated brownie bombs on a baking sheet lined with parchment paper.
If desired, sprinkle the tops of the brownie bombs with sprinkles, chopped nuts, or cocoa powder before the chocolate coating sets.
Allow the chocolate coating to set completely at room temperature or place the baking sheet in the refrigerator for quicker setting.
Once the chocolate coating is set, serve your delicious Homemade Brownie Bombs and enjoy the gooey, chocolaty goodness!
Store any leftover brownie bombs in an airtight container at room temperature for up to 3 days.
Share your creation with us using
