3️⃣ Form the Brownie Bombs
- Scoop a small ball of cherry cookie dough, forming smooth spheres that will sit at the center of each brownie bomb.
- Flatten some crumbled brownie in your hand and wrap it around the dough ball. Press the crumbs gently, allowing them to adhere and mold into a solid outer layer.
- Seal and shape into a smooth ball. The surface should feel firm enough to handle without cracking.
- Repeat for all remaining dough and brownies, maintaining consistent sizing for even chocolate coating.
- Freeze the brownie bombs for 30 minutes. Freezing stabilizes the layers so they remain intact when dipped into warm chocolate.
4️⃣ Coat in Chocolate
- Melt the chocolate chips or wafers in the microwave, heating in 20–30 second intervals and stirring in between. Continue until smooth and glossy, avoiding overheating to prevent thickening or graininess.
- Dip each brownie bomb into the melted chocolate until fully coated. A fork helps lift them without leaving large marks, and tapping lightly removes excess coating for a smooth finish.
- Place on parchment paper and allow the chocolate to set. The coating will begin to firm quickly as it cools.
- Decorate with sprinkles or chopped cherries while the chocolate is still wet to allow the toppings to adhere.
5️⃣ Chill & Serve
Refrigerate until the chocolate is completely set and the centers are firm enough to bite cleanly. These brownie bombs taste best chilled, where the textures—from the rich brownie shell to the cherry cookie dough center—settle into perfect harmony.
