Black Forest Cookie Dough Brownie Bombs
I need to have a word with you about desserts. No, not the sad little cookie you grab from a plastic container. I’m talking about a dessert that makes you stop, mid-chew, and question all your life choices up to that point.
If you’re here for that, good. We’re about to get our hands dirty with these Black Forest Brownie Bombs. They’re kind of a big deal.
Just try to picture it: a single, shiny maraschino cherry, all sweet and juicy. It gets wrapped in a little blanket of cherry-laced, totally-safe-to-eat cookie dough.
But we’re not done. Not even close. That little sphere of happiness then takes a dive into a deep, dark, fudgy brownie batter before getting baked into something… else. A warm, molten-core situation with a crackly top. It’s what happens when a Black Forest cake, a cookie, and a brownie have a wild weekend in Vegas.
So yeah. Let’s get that oven on. Things are about to get ridiculously delicious.
The Ingredient Lineup
Don’t get spooked by the list. It looks like a lot, but it’s just three gangs of ingredients that come together to make magic. Good quality stuff makes a difference, so don’t skimp on the chocolate.
For the Fudgy Brownie Shell:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs (let ’em hang out on the counter for a bit)
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (50g) Dutch-process cocoa powder (the good stuff)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (85g) dark chocolate chunks
For the Edible Cherry Cookie Dough Core:
- 1 cup (120g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons juice from the maraschino cherry jar
- 1/2 cup (85g) mini chocolate chips
The Star of the Show & The Finishing Touch:
- About 24 maraschino cherries, drained and patted dry
- Optional glitter: Chocolate sauce, powdered sugar, more cherries
The Tools for the Job
Having your gear ready makes you feel like a pro and prevents that mid-recipe panic. You know the one.
| Tool | Why You Need It |
|---|---|
| Mini Muffin Tin | Creates the “bomb” shape. |
| Small Cookie Scoop | For uniform size. A total game-changer. |
| Wire Cooling Rack | Prevents soggy bottoms. Nobody wants that. |
You’ll also want the usual suspects: mixing bowls, an electric mixer, measuring cups, a whisk, and a spatula.
Let’s Build These Bombs
Follow along. Take your time. The mess is part of the fun, honestly.
Step 1: Prep & Flour Safety
First, get your oven going at 350°F (175°C). Grease and flour a 24-cup mini muffin tin or use liners. Your call.
Now, the flour for the cookie dough. We have to cook it a little to make it safe. Just spread it on a baking sheet and pop it in the oven for 5 minutes. Let it cool completely. Done.
Step 2: The Brownie Batter
In a bowl, whisk that melted butter and sugar. Add the eggs one by one, then the vanilla.
In another bowl, mix the flour, cocoa, baking powder, and salt. Add this dry mix to the wet stuff, but don’t go crazy mixing—stop as soon as it comes together. Fold in the chocolate chunks. Set it aside.
Step 3: The Cookie Dough Core
With your mixer, beat the soft butter with the sugars until it looks pale and fluffy. This takes a couple of minutes.
Beat in the vanilla, salt, milk, and that sweet cherry juice. Then, slowly add your cooled-off flour. Mix on low. Finally, stir in the mini chocolate chips by hand.
Step 4: The Fun Part—Assembly!
Scoop some cookie dough and flatten it in your palm. Plop a cherry in the middle (make sure it’s patted dry!).
Wrap the dough around the cherry and roll it into a neat little ball. Repeat. Now, here’s the trick: put these little guys in the freezer for 15-20 minutes. They need to firm up.
| Layer | What It Is |
|---|---|
| Bottom | Spoonful of brownie batter. |
| Middle | One chilled cookie dough ball. |
| Top | More brownie batter to cover. |
Step 5: Into the Oven
Put a little brownie batter in the bottom of each muffin cup. Place a chilled dough ball on top. Cover it completely with more brownie batter. Don’t fill it to the brim.
Bake for 18-22 minutes. A toothpick in the brownie part should come out with some fudgy crumbs. Don’t you dare overbake it.
Step 6: The Cool Down
Let them cool in the tin for a good 15-20 minutes. Seriously, they’re fragile little things when hot. Then move them to a wire rack.
Once they’re cool, you can get fancy with a dusting of powdered sugar or a drizzle of chocolate. Or just eat one. Or three.
Secrets I Learned the Hard Way
- That Freezer Trip: Don’t skip chilling the cookie dough balls. I mean it. It’s the only way to keep the center from melting into a weird blob.
- The Fudgy Secret: For that perfect brownie texture, use good melted butter and DO. NOT. OVERMIX. The moment the flour disappears, put the spatula down and walk away.
- Dry Those Cherries: If you don’t pat the cherries dry, they’ll make the cookie dough a sticky, unholy mess. You’ve been warned.
Want to Go Off-Script?
This recipe is pretty forgiving if you want to play around.
| If You Want… | Try This… |
|---|---|
| Gluten-Free | Use a 1-to-1 GF flour blend. |
| Some Crunch | Add chopped pecans to the brownie batter. |
| No Cherries | Use a raspberry or a Rolo candy. |
Storing Your Treasure
- Make-Ahead: You can make the cookie dough balls and keep them in the fridge for 3 days or freeze them for a month. Bake from frozen.
- Leftovers: If you have any (which, let’s be real, is unlikely), store them in an airtight container. Zap one in the microwave for 10 seconds to bring it back to life.
Frequently Asked Questions
Q1. Is this cookie dough really safe to eat raw?
Ans: Yep. We toasted the flour and there are no eggs. Lick that spoon with zero shame. You’ve earned it.
Q2. My bombs came out flat, what did I do wrong?
Ans: Two likely culprits. Either you didn’t chill the dough balls long enough, or you beat the brownie batter into submission. Patience, my friend.
Q3. Can I use fresh cherries?
Ans: You can, but you’ll have to pit them, and they’ll be more tart. Could be amazing, could be weird. Let me know if you try it!
Q4. Can I freeze the finished brownie bombs?
Ans: Absolutely. They freeze beautifully for up to 3 months. A perfect emergency dessert stash.
Go Forth and Bake
And there it is. The guide to what might be the most extra dessert I’ve ever made. They’re a bit of work, but that first bite of gooey, chocolate-cherry nonsense makes it all worth it.
Now it’s your turn. Go make a glorious mess. And if you do, drop a comment. I want to hear all about it.
