Directions:

Preheat your oven according to the brownie mix instructions. Grease a baking dish and prepare the brownie batter as directed on the box or recipe.

Bake the brownies and allow them to cool completely. Once cooled, crumble the brownies into small pieces and set aside.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the vanilla extract and mix well.

Gradually add in the flour and a pinch of salt, mixing until combined. Add milk, one tablespoon at a time, until the dough reaches a soft, doughy consistency.

Fold in the chopped maraschino cherries and mini chocolate chips. Chill the dough in the refrigerator for 20-30 minutes.

Take a small scoop of the chilled cherry cookie dough and roll it into a ball. Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely. Repeat with the remaining dough and brownies.

Place the brownie bombs on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.

Melt the chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.

Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Place them back onto the parchment-lined baking sheet.

Garnish with sprinkles or extra chopped cherries while the chocolate is still wet, if desired.

Refrigerate the brownie bombs until the chocolate coating is set. Serve chilled or at room temperature and enjoy the decadent explosion of flavors!