1. Make a batch of brownies – for example from this recipe and measure out the amount you need. Add to a bowl and break into small crumbles. Gradually add the cream cheese and mix in to get a moist dough-like mixture that is not too sticky. The amount of cream cheese depends on how fudgy your brownies are – if they are fudgier you might need only a bit of cream cheese, for brownies that were baked drier you probably need all of the cream cheese. Cover and set aside.

 

2. Add the butter, sugar, milk, and vanilla extract in a large bowl and mix until light and fluffy. Mix the flour with salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Make about 20 balls and place them in the fridge for about 20-30 minutes to firm up. 

 

3. Form about 20 balls out of the brownie mixture. Take one of the brownie balls and flatten it in the palm of your hand. Place one of the cookie dough balls on top and wrap the brownie mixture around that ball to create a bigger ball with the cookie dough enclosed. Place on a board or small baking sheet and repeat with the remaining balls. Place in the fridge for about 30 minutes.

 

4. Melt the chocolate glaze in a heatproof bowl in the microwave or over a pot with simmering water. Add the coconut oil and mix it in to thin out the chocolate – that makes it easier to work with. Dip the balls into the chocolate to cover completely, remove excess chocolate and place on a wire rack or a large piece of baking parchment. Continue until all balls are coated. Before the chocolate starts to set sprinkle the brownie balls with chopped chocolate. Place in the fridge to cool down and firm up completely before serving. Store in a cool place.