Description
Decadent dessert combining rich chocolate brownie, cherry-studded cookie dough, and a dark chocolate coating, inspired by the classic Black Forest cake.
Ingredients
Scale
For the Crust:
- 1 box (18.4 oz) fudge brownie mix (plus ingredients per package directions)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup mini chocolate chips
- 1/2 cup dried cherries, chopped
- 2 cups dark chocolate melting wafers or chopped dark chocolate
- 1 tablespoon coconut oil (optional, for smoother coating)
- Maraschino cherries and chocolate shavings for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Prepare brownie mix according to package directions and pour into a greased 8×8-inch pan. Bake for 20-25 minutes until set. Let cool completely, then crumble into fine crumbs.
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to butter mixture, mixing until just combined. Add milk and mix until a soft dough forms. Fold in mini chocolate chips and dried cherries.
- Combine crumbled brownie with the cookie dough mixture, mixing well until evenly combined. Roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.
- In a microwave-safe bowl, melt dark chocolate wafers and coconut oil in 30-second intervals, stirring until smooth. Using a fork or dipping tool, dip each frozen ball into melted chocolate, allowing excess to drip off. Place on parchment paper.
- While chocolate is still wet, garnish each bomb with a maraschino cherry piece and chocolate shavings. Refrigerate for 15 minutes to set the coating. Serve chilled or at room temperature.
Notes
You can customize the seasonings to taste. For a stronger cherry flavor, add 1/4 teaspoon almond extract to the cookie dough. Store in an airtight container in the refrigerator for up to one week.