Cream softened butter, brown sugar, and white sugar until light and fluffy.

Mix in milk and vanilla extract until smooth.

Gradually add flour and salt, stirring until a soft dough forms.

Fold in 1 cup mini chocolate chips.

Scoop tablespoon-sized dough balls onto a foil-lined sheet and freeze for at least 1 hour.

Flatten each brownie square, place a frozen dough ball in the center, and wrap the brownie around it to seal.

Repeat until all dough balls are wrapped. Freeze for 30 minutes.

Melt Candiquik or almond bark according to package instructions.

Dip each brownie bomb into melted chocolate, let excess drip off, and place on wax paper.

Sprinkle with remaining chocolate chips and chill until fully set.