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Black Forest Cookie Dough Brownie Bombs

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  • Author: Isabella
  • Total Time: About 2 hours
  • Yield: 12-16 brownie bombs
  • Diet: Vegetarian

Description

Prepare the Brownies:

  1. Preheat oven according to the brownie mix instructions. Grease a baking dish.
  2. Prepare brownie batter as directed on the box or use a homemade recipe.
  3. Bake brownies as instructed and allow them to cool completely.
  4. Once cooled, crumble the brownies into small pieces and set aside.

Make the Cherry Cookie Dough:

  1. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  2. Add vanilla extract and mix well.
  3. Gradually add flour and a pinch of salt, mixing until combined.
  4. Add milk, one tablespoon at a time, until dough reaches a soft consistency.
  5. Fold in chopped maraschino cherries and mini chocolate chips.
  6. Chill dough in the refrigerator for 20-30 minutes.

Assemble the Brownie Bombs:

  1. Scoop out a small portion of chilled cherry cookie dough and roll it into a ball.
  2. Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely.
  3. Repeat with remaining dough and brownies.
  4. Place brownie bombs on a parchment-lined baking sheet and freeze for 30 minutes.

Coat with Chocolate:

  1. Melt chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
  2. Dip each brownie bomb into melted chocolate, ensuring full coverage.
  3. Place back onto parchment-lined baking sheet.
  4. Garnish with sprinkles or extra chopped cherries while chocolate is still wet (optional).

Chill and Serve:

  1. Refrigerate brownie bombs until the chocolate coating is set.
  2. Serve chilled or at room temperature and enjoy!

Ingredients

For the Brownies:

  • 1 box of brownie mix (or homemade recipe)
  • Ingredients listed on the brownie mix (usually eggs, oil, and water)

For the Cherry Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup maraschino cherries, chopped
  • 1/4 cup mini chocolate chips
  • 2–3 tbsp milk (as needed)
  • Pinch of salt

For the Coating:

  • 2 cups semisweet chocolate chips or chocolate melting wafers
  • Sprinkles or extra chopped cherries for garnish (optional)

Instructions

Prepare the Brownies:

  1. Preheat oven according to the brownie mix instructions. Grease a baking dish.
  2. Prepare brownie batter as directed on the box or use a homemade recipe.
  3. Bake brownies as instructed and allow them to cool completely.
  4. Once cooled, crumble the brownies into small pieces and set aside.

Make the Cherry Cookie Dough:

  1. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  2. Add vanilla extract and mix well.
  3. Gradually add flour and a pinch of salt, mixing until combined.
  4. Add milk, one tablespoon at a time, until dough reaches a soft consistency.
  5. Fold in chopped maraschino cherries and mini chocolate chips.
  6. Chill dough in the refrigerator for 20-30 minutes.

Assemble the Brownie Bombs:

  1. Scoop out a small portion of chilled cherry cookie dough and roll it into a ball.
  2. Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely.
  3. Repeat with remaining dough and brownies.
  4. Place brownie bombs on a parchment-lined baking sheet and freeze for 30 minutes.

Coat with Chocolate:

  1. Melt chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
  2. Dip each brownie bomb into melted chocolate, ensuring full coverage.
  3. Place back onto parchment-lined baking sheet.
  4. Garnish with sprinkles or extra chopped cherries while chocolate is still wet (optional).

Chill and Serve:

  1. Refrigerate brownie bombs until the chocolate coating is set.
  2. Serve chilled or at room temperature and enjoy!

Notes

  • For a gluten-free version, use gluten-free brownie mix and substitute all-purpose flour with a gluten-free blend.
  • Toast the flour at 350°F for 5 minutes if concerned about raw flour.
  • Add cherry or almond extract for an enhanced Black Forest flavor.
  • Thin the chocolate coating with a teaspoon of coconut oil or vegetable shortening if too thick.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
  • Prep Time: 30 minutes
  • Chill Time: 1 hour (total)
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Find it online: https://recipes.kqeducationgroup.com/black-forest-cookie-dough-brownie-bombs/