Ingredients:

  • 1 box (18 oz) high-quality fudge brownie mix, prepared and cooled
  • 0.5 cup chocolate fudge frosting
  • 0.125 teaspoon sea salt
  • 24 maraschino cherries, stems removed and patted dry
  • 16 oz dark chocolate melting wafers
  • 1 teaspoon coconut oil

Instructions:

  1. Bake the brownie mix according to package instructions in a 9x13 inch pan. Allow to cool completely to room temperature.
  2. Crumble the cooled brownies into a large mixing bowl until no large chunks remain.
  3. Fold in the chocolate fudge frosting and sea salt, mixing until the texture resembles damp sand and holds its shape when squeezed.
  4. Scoop 1 tablespoon of the brownie mixture and flatten it in your palm. Place one dry maraschino cherry in the center.
  5. Wrap the brownie dough around the cherry and roll between your palms to form a smooth sphere. Repeat for all 24 cherries.
  6. Place brownie bombs on a parchment-lined baking sheet and chill in the freezer for 15 minutes to firm up.
  7. In a microwave-safe bowl, melt the chocolate wafers and coconut oil in 30-second intervals, stirring until completely smooth.
  8. Using a fork or dipping tool, submerge each chilled bomb into the melted chocolate. Tap the fork against the bowl to remove excess coating and return to parchment paper to set.