SUMMER BLACK FOREST COOKIE DOUGH BROWNIE BOMB
INGREDIENTS:
For the brownie base:
1 (18 oz) box brownie mix (plus eggs, oil, and water as per box)
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. Bake the brownies:
Prepare the brownie mix according to package instructions in a 9×13” pan. Let cool completely, then crumble into fine pieces using clean hands or a food processor.
2. Make the cookie dough filling:
In a bowl, cream butter, granulated sugar, and brown sugar. Mix in milk and vanilla. Stir in heat-treated flour until smooth. Fold in mini chocolate chips. Chill for 10–15 minutes.
3. Assemble the bombs:
Take a tablespoon of cookie dough, press a small cherry or a spoonful of cherry pie filling in the center, and roll into a ball. Surround it with crumbled brownies, pressing and shaping into a larger ball. Freeze for 20–30 minutes.
4. Coat in chocolate:
Melt chocolate chips with coconut oil until smooth. Dip each chilled bomb into the melted chocolate, letting excess drip off. Place on parchment-lined tray.
5. Decorate:
Before chocolate sets, place a maraschino cherry on top. Drizzle with extra melted chocolate if desired.
6. Chill and serve:
Refrigerate until set. Store in the fridge for up to 5 days.