🍫 Black Forest Cookie Dough Brownie Bombs 🍒
Ingredients
For the Brownie Base:
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
For the Cookie Dough Filling:
1/2 cup (115g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1/2 cup (100g) brown sugar, packed
2 tbsp milk or cream
1 tsp vanilla extract
1 cup (125g) all-purpose flour (heat-treated for safety)
1/4 tsp salt
1/2 cup (90g) dark chocolate chips
1/3 cup (50g) dried cherries, chopped
For the Coating:
1 1/2 cups (270g) dark chocolate, melted
1 tbsp coconut oil (for smooth coating)
Optional: Sprinkles, crushed nuts, or cocoa powder for decoration
Instructions
1. Prepare the Brownie Base:
Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, mixing until fully combined.
Sift in the cocoa powder, flour, and salt, stirring until just incorporated. Avoid overmixing.
Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownies cool completely, then cut into small cubes.
2. Make the Cookie Dough Filling:
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the milk and vanilla, mixing until smooth.
Gradually fold in the heat-treated flour and salt until a soft dough forms. Stir in the chocolate chips and chopped dried cherries.
3. Assemble the Bombs:
Take a small portion of the cookie dough and flatten it in your palm. Place a brownie cube in the center and wrap the dough around it, rolling it into a smooth ball. Repeat with the remaining dough and brownie cubes.
Chill the balls in the freezer for 15-20 minutes to firm up.
4. Coat the Bombs:
In a microwave-safe bowl, melt the dark chocolate with the coconut oil in 30-second intervals, stirring until smooth.
Using a fork or dipping tool, coat each chilled ball in the melted chocolate, allowing the excess to drip off. Place them on a parchment-lined tray and decorate with sprinkles or cocoa powder if desired.
Let the coating set at room temperature or in the fridge for 10-15 minutes.