🍒 Black Forest Cookie Dough Brownie Bombs
Ingredients:
For the Brownie Base:
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1 batch baked brownies (boxed or homemade), cooled
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OR store-bought fudgy brownies (about 9×9-inch pan)
For the Black Forest Cookie Dough:
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1/2 cup (115 g) unsalted butter, softened
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1/2 cup (100 g) brown sugar
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1/4 cup (50 g) granulated sugar
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2 tablespoons milk
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1 teaspoon vanilla extract
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1 1/4 cups (160 g) all-purpose flour (heat-treated — see note)
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1/2 cup mini chocolate chips
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1/2 cup chopped maraschino cherries (blotted dry) or dried cherries
For the Coating:
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10 oz (280 g) semisweet or dark chocolate, chopped (or chocolate melts)
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1 teaspoon coconut oil (optional, for smoother melting)
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Extra mini chips or cherry bits for garnish (optional)
👩🍳 Instructions:
1. Make the Cookie Dough:
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In a bowl, cream butter with both sugars until fluffy.
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Mix in milk and vanilla.
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Stir in heat-treated flour (see below), then fold in chocolate chips and cherries.
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Chill dough for 15–20 minutes to firm up.
2. Prepare Brownies:
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Crumble brownies into fine crumbs in a large bowl.
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Take a tablespoon of brownie and flatten into a disc in your hand.
3. Assemble the Bombs:
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Scoop 1 teaspoon of cookie dough and roll it into a small ball.
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Wrap the brownie around the cookie dough ball and roll gently to seal.
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Repeat with remaining mixture. Freeze balls for 30 minutes.
4. Coat in Chocolate:
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Melt chocolate and coconut oil together until smooth.
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Dip each chilled bomb into melted chocolate and place on parchment-lined tray.
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Garnish immediately before chocolate sets (mini chips, drizzle, or chopped cherry).
5. Chill & Serve:
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Refrigerate until chocolate is firm (15–20 minutes).
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Store in an airtight container in the fridge for up to 5 days or freeze for longer.
🔥 Heat-Treating Flour (for safe cookie dough):
Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes to kill bacteria. Let cool before using.