WW Points (Current System)
✅ 3 Points per brownie bomb (makes 12 bombs)
Ingredients
Brownie Base
- 1 box sugar-free brownie mix
- Ingredients listed on box using swaps:
- Replace oil with unsweetened applesauce
- Use egg whites instead of whole eggs
(keeps brownies fudgy but drastically lowers points)
Safe-to-Eat Cookie Dough Center
- 2 tbsp light butter, softened — 4 points total
- 2 tbsp granulated monk-fruit or erythritol sweetener — 0 points
- 2 tbsp brown sugar substitute — 0 points
- 1 tsp vanilla extract
- ¾ cup heat-treated flour (bake flour 5 min at 350°F before using)
- 2–3 tbsp unsweetened almond milk
- Optional: 1 tbsp mini sugar-free chocolate chips — +1 point total
Chocolate Coating
- ¾ cup sugar-free chocolate chips — 8 points total
- 1 tsp coconut oil or vegetable oil
Why This Version Works
Original brownie bombs are extremely high points because of:
❌ full butter cookie dough
❌ regular brownies
❌ heavy chocolate coating
This version keeps the same visual structure by:
✔ fudgy brownie exterior
✔ creamy edible cookie dough center
✔ real chocolate shell shine
✔ controlled chocolate thickness
They still look like bakery dessert bombs — just smarter.
Instructions
Step 1 — Bake Brownies
Preheat oven to 350°F (175°C).
Prepare brownie mix using:
- applesauce instead of oil
- egg whites instead of eggs
Bake in an 8×8 pan for 20–25 minutes.
Cool completely.
Step 2 — Make Edible Cookie Dough
Cream together:
- light butter
- sweeteners
- vanilla
Stir in heat-treated flour.
Add almond milk gradually until soft dough forms.
Roll into 12 small balls and chill 20 minutes.
Step 3 — Assemble Bombs
- Cut brownies into squares.
- Flatten each piece gently.
- Place cookie dough ball in center.
- Wrap brownie around dough and seal completely.
Step 4 — Chocolate Coating
Melt chocolate chips with oil in microwave (30-second intervals).
Dip each brownie bomb until fully coated.
Place on parchment-lined tray.
Refrigerate 10–15 minutes until set.
WW Points Breakdown
- Brownie base: reduced using swaps
- Cookie dough: small butter portion only
- Chocolate shell: thin controlled coating
➡️ ≈3 WW Points per bomb
Texture Tip (Important)
Freeze bombs for 10 minutes before dipping → smoother chocolate coating and cleaner finish (also looks more professional in photos).
