Description
Prepare the Brownies:
- Preheat oven according to the brownie mix instructions. Grease a baking dish.
- Prepare brownie batter as directed on the box or use a homemade recipe.
- Bake brownies as instructed and allow them to cool completely.
- Once cooled, crumble the brownies into small pieces and set aside.
Make the Cherry Cookie Dough:
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and a pinch of salt, mixing until combined.
- Add milk, one tablespoon at a time, until dough reaches a soft consistency.
- Fold in chopped maraschino cherries and mini chocolate chips.
- Chill dough in the refrigerator for 20-30 minutes.
Assemble the Brownie Bombs:
- Scoop out a small portion of chilled cherry cookie dough and roll it into a ball.
- Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely.
- Repeat with remaining dough and brownies.
- Place brownie bombs on a parchment-lined baking sheet and freeze for 30 minutes.
Coat with Chocolate:
- Melt chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
- Dip each brownie bomb into melted chocolate, ensuring full coverage.
- Place back onto parchment-lined baking sheet.
- Garnish with sprinkles or extra chopped cherries while chocolate is still wet (optional).
Chill and Serve:
- Refrigerate brownie bombs until the chocolate coating is set.
- 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:
- Preheat oven according to the brownie mix instructions. Grease a baking dish.
- Prepare brownie batter as directed on the box or use a homemade recipe.
- Bake brownies as instructed and allow them to cool completely.
- Once cooled, crumble the brownies into small pieces and set aside.
Make the Cherry Cookie Dough:
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and a pinch of salt, mixing until combined.
- Add milk, one tablespoon at a time, until dough reaches a soft consistency.
- Fold in chopped maraschino cherries and mini chocolate chips.
- Chill dough in the refrigerator for 20-30 minutes.
Assemble the Brownie Bombs:
- Scoop out a small portion of chilled cherry cookie dough and roll it into a ball.
- Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely.
- Repeat with remaining dough and brownies.
- Place brownie bombs on a parchment-lined baking sheet and freeze for 30 minutes.
Coat with Chocolate:
- Melt chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
- Dip each brownie bomb into melted chocolate, ensuring full coverage.
- Place back onto parchment-lined baking sheet.
- Garnish with sprinkles or extra chopped cherries while chocolate is still wet (optional).
Chill and Serve:
- Refrigerate brownie bombs until the chocolate coating is set.
- 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
