Summer Black Forest Cookie Dough Brownie Bombs

Why You’ll Love This Recipe

This recipe takes the classic black forest cake to a new level by combining a fudgy brownie base, a rich cookie dough filling, and a sweet cherry center, all coated in smooth, melt-in-your-mouth chocolate. These bombs are a delightful fusion of flavors and textures—chewy brownie, creamy cookie dough, tart cherries, and a silky chocolate coating. They are the perfect combination of nostalgic comfort and decadent indulgence. Easy to make and even easier to devour, these brownie bombs are sure to be a hit at any gathering.

Ingredients

For the brownie base:

• 1 (18 oz) box brownie mix (plus eggs, oil, and water as per box instructions)
• Bake and cool completely

For the cookie dough filling:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated)
• 1/2 cup mini chocolate chips

For the cherry filling:

• 1 (21 oz) can cherry pie filling
• Maraschino cherries (with stems removed), patted dry

For coating:

• 2 cups semi-sweet chocolate chips or chocolate candy melts
• 1 tbsp coconut oil (optional, for smoother melting)
• Chocolate drizzle (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the brownie base:
   Follow the instructions on the brownie mix box to prepare the brownie batter. Once the batter is mixed, bake it according to the package directions. Let the brownies cool completely on a wire rack before proceeding.
2. Make the cookie dough filling:
   In a medium-sized bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the milk and vanilla extract, and continue mixing until fully incorporated. Slowly add the heat-treated flour, mixing well until a dough forms. Stir in the mini chocolate chips.

   How to heat-treat the flour: To heat-treat the flour, place it in a microwave-safe bowl and microwave it in 30-second intervals, stirring in between, until it reaches 160°F (71°C). Alternatively, you can bake it in a 350°F (175°C) oven for 5-7 minutes. Let the flour cool before using it in the cookie dough filling.

3. Prepare the cherry filling:
   Drain the cherry pie filling and set aside. Pat the maraschino cherries dry with a paper towel to ensure they don’t release excess moisture when added to the brownie bombs.
4. Assemble the brownie bombs:
   Once the brownies have cooled completely, cut them into small squares (about 1-2 inches each). Using your hands, gently form a small indentation in the center of each brownie square to create space for the cookie dough and cherry filling.
5. Fill with cookie dough and cherries:
   Take about 1 teaspoon of cookie dough and roll it into a small ball. Place the cookie dough ball into the indentation in each brownie square. Then, place a maraschino cherry (with the stem removed) on top of the cookie dough. Press the cherry down slightly to make sure it’s secure.
6. Coat with chocolate:
   In a microwave-safe bowl, melt the semi-sweet chocolate chips (or chocolate candy melts) and coconut oil (if using) together. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.

   Dip each brownie bomb into the melted chocolate, coating it completely. If desired, drizzle additional melted chocolate over the top for extra flair.

7. Set and chill:
   Place the coated brownie bombs on a parchment-lined tray. Let them cool at room temperature for a few minutes, and then refrigerate them for at least 30 minutes to allow the chocolate coating to set.
8. Serve:
   Once the chocolate has hardened, serve the brownie bombs chilled or at room temperature. Enjoy the perfect combination of rich brownie, sweet cookie dough, and tart cherry in every bite!

Servings and Timing

• Servings: 12-16 brownie bombs
• Prep time: 25 minutes (plus chilling time)
• Total time: 1 hour (including chilling)

Variations

• Add a twist with liqueurs: Add a tablespoon of cherry liqueur or amaretto to the cookie dough filling for a more sophisticated flavor.
• Use different chocolate: Experiment with white chocolate or milk chocolate for the coating to add a different flavor profile.
• Fruit options: If you prefer a different fruit filling, you can swap the maraschino cherries with fresh raspberries or blueberries for a different take on the “black forest” concept.

Storage/Reheating

• Storage: Store the brownie bombs in an airtight container in the refrigerator for up to 1 week. If left at room temperature, the chocolate coating may soften, so refrigeration is recommended for the best texture.
• Freezing: These brownie bombs freeze well! Store them in a freezer-safe container for up to 3 months. Let them thaw in the fridge before serving.

FAQs

1. Can I use homemade brownie batter instead of a box mix?

Yes! If you prefer to make homemade brownies, feel free to use your favorite brownie recipe. Just ensure they are baked and cooled completely before assembling the brownie bombs.

2. Can I skip the maraschino cherries?

While maraschino cherries are a classic for this recipe, you can substitute them with fresh cherries, fruit preserves, or even a layer of chocolate ganache for a different twist.

3. Can I use a different filling instead of cookie dough?

Yes, you can use other fillings like chocolate ganache, peanut butter, or even fruit preserves in place of the cookie dough for a unique flavor.

4. Do I need to heat-treat the flour?

Yes, heat-treating the flour is important if you’re eating the cookie dough raw to eliminate any potential bacteria in the raw flour.

5. Can I use chocolate chips for the coating?

Yes! Semi-sweet chocolate chips work wonderfully for the coating, but you can also use milk chocolate or white chocolate chips. Just melt them gently for a smooth coating.

6. How do I keep the cookie dough from being too soft?

Make sure the butter in the cookie dough filling is softened, not melted. Additionally, the heat-treated flour helps create a firmer dough, so don’t skip that step.

7. Can I make these without the chocolate drizzle?

Of course! The chocolate drizzle is optional, but it adds a nice touch to the overall look of the brownie bombs. Feel free to skip it if you prefer a simpler treat.

8. How do I prevent the brownie bombs from being too sweet?

If you prefer a less sweet treat, use a dark chocolate or semi-sweet coating, and reduce the sugar in the cookie dough filling slightly.

9. Can I use chocolate candy melts instead of chocolate chips for the coating?

Yes, chocolate candy melts are perfect for coating as they melt easily and set with a nice finish. They also come in various colors if you want to make them more festive.

10. How can I prevent the brownie base from crumbling?

Make sure to allow the brownies to cool completely before cutting them. Using slightly chilled brownie squares can help prevent crumbling while handling.

Conclusion

These Summer Black Forest Cookie Dough Brownie Bombs are the perfect treat to bring to a summer party or enjoy as a special dessert at home. With their rich brownie base, sweet cookie dough filling, tart cherry center, and smooth chocolate coating, they are a delightful and indulgent bite-sized treat that’s sure to impress. Fun to make and even more fun to eat, these brownie bombs are the ultimate dessert for chocolate and cherry lovers!

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