Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium heatproof bowl (for melting)
- Whisk and spatula
- Cookie scoop or tablespoon
- Cooling rack
- Small shallow bowl (for powdered sugar)
Step-by-Step Instructions
First, I preheat my oven to 325°F (160°C)—a slightly lower temp than the box calls for, which I’ve found gives a fudgier center. I line my 8×8 pan with parchment paper, letting it overhang on two sides. This is my best tip for easy removal later! I prepare the brownie batter exactly as the box directs, but then I fold in the dried cherries and half of the chocolate chips. The batter will be thick and chunky, which is exactly what we want. I spread it evenly into the pan and bake for about 40-45 minutes, until the top is set and a toothpick inserted comes out with a few moist crumbs, not wet batter. I let it cool completely in the pan on a rack; rushing this step is a disaster waiting to happen.
While the brownie slab cools, I make the decadent chocolate ganache that binds our bombs. In my heatproof bowl, I combine the remaining chocolate chips and cocoa powder. I heat the heavy cream just until it simmers, then pour it over the chocolate. I let it sit for a full two minutes—this patience is key!—then I whisk it slowly from the center outwards until it becomes a smooth, glossy lake of chocolate. I whisk in the melted butter and that all-important almond extract. The smell at this point is unreal. I then let this ganache cool and thicken at room temperature for about an hour. It needs to be scoopable but not runny.
Now for the fun, slightly messy part: building the bombs. Using my hands or a fork, I crumble the completely cooled brownie into a large bowl. It should resemble coarse, moist sand. I pour the thickened ganache over the crumbles and use my hands or a spatula to mix until it’s fully combined and holds together when squeezed. I’ve tried using a mixer here, and trust me, using your hands works better—you can feel the perfect texture. I then use a cookie scoop to portion out the mixture, rolling each portion firmly between my palms into a tight, round ball. If the mixture feels too soft, I pop the whole bowl in the fridge for 15 minutes.
Finally, I place the powdered sugar in a shallow bowl. I roll each brownie ball in the sugar until it’s thoroughly coated, creating that classic “bomb” look. I place them on a parchment-lined tray. Here’s a personal touch: I like to give each one a tiny sprinkle of flaky sea salt right at the end. It elevates every flavor. Then, I let them set in the fridge for at least 30 minutes. This final chill transforms them from sticky to perfectly firm and fudgy.(See the next page below to continue…)