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Summer Black Forest Cookie Dough Brownie Bombs

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Indulge in the ultimate summer treat with these Summer Black Forest Cookie Dough Brownie Bombs! Combining fudgy brownie, rich cookie dough, sweet cherries, and a smooth chocolate coating, these bite-sized desserts are like mini Black Forest cakes in every bite. Perfect for special occasions or a fun summer treat, these brownie bombs are irresistible and sure to impress!

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)

Instructions

  1. Prepare the brownie base:

    • Follow the instructions on the brownie mix box to prepare the brownie batter. Bake as directed and let the brownies cool completely on a wire rack.

  2. Make the cookie dough filling:

    • Beat together softened butter, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract, mixing until fully incorporated.

    • Gradually add heat-treated flour, mixing well until a dough forms. Stir in mini chocolate chips.

    How to heat-treat the flour: Microwave in 30-second intervals, stirring between, until the flour reaches 160°F (71°C), or bake in a 350°F oven for 5-7 minutes. Cool before using.

  3. Prepare the cherry filling:

    • Drain the cherry pie filling and pat maraschino cherries dry with a paper towel.

  4. Assemble the brownie bombs:

    • Cut cooled brownies into 1-2 inch squares. Create an indentation in the center of each brownie square.

    • Fill each indentation with 1 teaspoon of cookie dough and place a maraschino cherry on top.

  5. Coat with chocolate:

    • Melt chocolate chips (or candy melts) with coconut oil, if using, in the microwave, stirring every 30 seconds.

    • Dip each brownie bomb in the melted chocolate, ensuring it’s completely coated. Drizzle additional chocolate if desired.

  6. Set and chill:

    • Place coated brownie bombs on a parchment-lined tray. Let them cool at room temperature for a few minutes, then refrigerate for at least 30 minutes to set the chocolate.

  7. Serve:

    • Serve chilled or at room temperature and enjoy these irresistible chocolate, cookie dough, and cherry treats!

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week. Refrigeration helps maintain the texture of the chocolate coating.

Freezing: Freeze these brownie bombs for up to 3 months. Thaw in the fridge before serving.

Vegan Option: Use dairy-free butter and chocolate for a vegan-friendly version.

Flavor Variations: Try using white chocolate or milk chocolate for the coating or substitute maraschino cherries with fresh raspberries.

Find it online: https://justsosavory.com/summer-black-forest-cookie-dough-brownie-bombs/