A showstopping no-bake treat, Summer Black Forest Cookie Dough Brownie Bombs bring together three irresistible layers: fudgy brownie, rich chocolate chip cookie dough, and a juicy cherry center—all coated in a smooth chocolate shell. These bite-sized delights are perfect for summer parties, special occasions, or anytime you want a fun and indulgent dessert.
Why You’ll Love This Recipe
These brownie bombs are a celebration of bold flavors and textures. They combine the nostalgia of chocolate chip cookie dough with the classic Black Forest combo of chocolate and cherries. Portable and freezer-friendly, they’re ideal for make-ahead desserts and sharing. Plus, they require no oven time beyond the brownie base, making them summer-friendly and super satisfying.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the brownie base:
1 (18 oz) box brownie mix (plus eggs, oil, and water as directed on the 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 the coating:
2 cups semi-sweet chocolate chips or chocolate candy melts
1 tbsp coconut oil (optional, for smoother melting)
Chocolate drizzle (optional)
directions
1. Bake the brownies:
Prepare and bake the brownie mix according to package instructions in a 9×13-inch pan. Let the brownies cool completely. Once cooled, crumble them into fine pieces using clean hands or a food processor. Set aside.
2. Make the cookie dough filling:
In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
Mix in the milk and vanilla extract until smooth.
Stir in the heat-treated flour until a dough forms, then fold in the mini chocolate chips.
Chill the dough in the refrigerator for 10–15 minutes to make it easier to handle.
3. Assemble the bombs:
Take about a tablespoon of cookie dough and flatten it in your hand.
Place a maraschino cherry or a small spoonful of cherry pie filling in the center.
Wrap the cookie dough around the cherry to enclose it completely.
Roll the wrapped cherry in the crumbled brownie mixture, pressing gently to form a smooth ball.
Repeat with remaining dough and cherries.
4. Coat in chocolate:
Melt the chocolate chips or candy melts with the coconut oil (if using) in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth.
Dip each brownie bomb into the melted chocolate using a fork or dipping tool. Tap off the excess and place on a parchment-lined baking sheet.
Drizzle with additional melted chocolate if desired.
5. Chill and serve:
Refrigerate the brownie bombs for at least 30 minutes to allow the chocolate coating to set.
Store chilled and serve cold or at room temperature.
Servings and timing
This recipe yields approximately 24 brownie bombs.
Prep time: 30 minutes
Chilling time: 45 minutes
Total time: 1 hour 15 minutes
Variations
Nutty Twist: Add crushed toasted almonds or hazelnuts to the coating for crunch.
White Chocolate Dip: Use white chocolate melts for a different look and taste.
Dark Chocolate Lovers: Use bittersweet chocolate chips for a deeper flavor profile.
Mini Bombs: Make smaller versions for bite-sized treats perfect for parties.
Frozen Version: Freeze the bombs for a cool summer dessert with a firmer bite.
storage/reheating
Store the brownie bombs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month.
To enjoy from frozen, let them thaw for 15–20 minutes at room temperature. These treats are not meant to be reheated.
FAQs
Can I use homemade brownie instead of boxed mix?
Yes, any brownie recipe will work as long as it’s baked and cooled fully before crumbling.
What is heat-treated flour?
Flour is heat-treated to kill any potential bacteria. You can do this by baking the flour at 350°F (175°C) for 5 minutes or microwaving it in 30-second bursts until it reaches 165°F (74°C).
Can I use fresh cherries instead?
Fresh cherries can be used if pitted and chopped, but the pie filling or maraschino cherries provide better texture and moisture.
How do I keep the coating from cracking?
Allow the bombs to come to room temperature for a few minutes before dipping if they’ve been chilled. Also, ensure the chocolate isn’t too hot when dipping.
What if I don’t have coconut oil?
It’s optional—just helps make the chocolate smoother. You can omit or use a neutral oil like vegetable oil.
Can I use almond flour or gluten-free flour?
Yes, use a 1:1 gluten-free flour blend. Almond flour may change the texture slightly but is still usable.
How long do these last in the fridge?
They last up to 5 days in the fridge when stored in an airtight container.
Can I freeze the brownie bombs?
Yes, freeze individually on a tray then transfer to a container or freezer bag. Thaw slightly before eating.
What’s the best way to dip them?
Use a fork or candy-dipping tool and tap gently to remove excess chocolate before placing them on parchment paper.
Are they too sweet?
They are rich and sweet, but the tanginess of cherries and slight bitterness of semi-sweet chocolate help balance the sweetness.
Conclusion
Summer Black Forest Cookie Dough Brownie Bombs are the ultimate no-bake indulgence, blending classic dessert elements into one decadent bite. Whether you’re hosting a party, satisfying a chocolate craving, or just looking for a fun kitchen project, these treats deliver on flavor, texture, and presentation. Each bite is a burst of chocolate, cookie dough, and cherry bliss.
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