Ingredients:

  • 450g pre-baked fudgy brownies
  • 60g whipped chocolate ganache or stiff chocolate frosting
  • 5ml pure vanilla extract
  • 24 maraschino cherries, patted dry
  • 340g dark chocolate melting wafers
  • 15g refined coconut oil
  • 1g flaky sea salt for garnish

Instructions:

  1. Crumble the pre-baked brownies into a large mixing bowl until no large chunks remain.
  2. Add the whipped ganache and vanilla extract to the brownie crumbs. Mix until the texture is cohesive and holds its shape when squeezed.
  3. Using a 1-tablespoon cookie scoop, portion the brownie mixture. Flatten each portion slightly, place a dried maraschino cherry in the center, and roll into a tight ball.
  4. In a microwave-safe bowl, combine the dark chocolate wafers and coconut oil. Heat in 30-second intervals, stirring until completely smooth.
  5. Using a dipping fork, submerge each brownie bomb into the chocolate mass. Lift and tap off excess chocolate.
  6. Place on a parchment-lined sheet, sprinkle immediately with flaky sea salt, and flash-chill in the refrigerator for 15 minutes to set the shell.