- Refrigerate the dipped bombs for at least 15 minutes or until the chocolate is set.
- Serve chilled or at room temperature. Store leftovers in the fridge for up to 5 days.
💡 Tips:
- *To heat-treat flour: microwave it in a bowl for 1 minute and stir, or bake on a baking sheet at 350°F (175°C) for 5 minutes, then cool.
- Use different types of chocolate (milk, dark, white) for variety.
- These freeze well—just thaw slightly before serving.
Prep Time: 30 minutes
Chill Time: ~1 hour (in stages)
Total Time: ~1.5 hours
Yield: 18–24 brownie bombs (depending on size)
