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Chocolate Covered Cherry Brownie Bombs Recipe

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3.8 from 4 reviews

Chocolate Covered Cherry Brownie Bombs are delightful bite-sized treats featuring rich chewy fudge brownies with a hidden maraschino cherry inside, all coated in smooth chocolate almond bark. These decadent brownies combine moist texture and a fruity surprise, perfect for parties or as an indulgent dessert.

  • Total Time: 2 hours 15 minutes
  • Yield: 24 brownie bombs

Ingredients

Brownie Batter

  • 18.3 ounces box of chewy fudge brownie mix (e.g., Duncan Hines)
  • ½ cup vegetable oil
  • ¼ cup water
  • 2 large eggs, room temperature

Filling and Coating

  • 12 ounce can whipped chocolate frosting (e.g., Betty Crocker)
  • 10 ounce jar maraschino cherries, drained, stems removed, and patted dry
  • 18 ounces chocolate almond bark

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 9×13-inch baking dish with baker’s spray like Baker’s Joy to prevent sticking.
  2. Make Brownie Batter: In a medium mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined to avoid overmixing, ensuring a chewy texture.
  3. Bake Brownies: Evenly spread the brownie batter into the prepared baking dish. Bake according to package instructions, approximately 25 minutes. Once baked, allow brownies to cool completely for best consistency.
  4. Prepare Brownie Mixture: Crumble half of the cooled brownies into a large mixing bowl. Spoon half the whipped chocolate frosting over the crumbled brownies. Add the rest of the crumbled brownies on top, then spoon the remaining frosting. Use a large spoon to thoroughly combine until smooth and even.
  5. Form Brownie Balls with Cherry: Line a baking sheet with parchment paper. Using a 1½ tablespoon cookie scoop, scoop the brownie mixture and roll into balls. Slightly flatten each ball and create a small indentation in the center with your thumb. Place one maraschino cherry in the indentation, then carefully fold the brownie mixture over the cherry and roll again to seal. Place each brownie ball on the parchment-lined baking sheet. Refrigerate for 1 hour to firm up.
  6. Melt Chocolate Almond Bark: Break almond bark into pieces and place in a microwave-safe bowl. Microwave in 1-minute intervals, stirring thoroughly between intervals until smooth and fully melted.
  7. Coat Brownie Bombs: Dip each chilled brownie ball into the melted almond bark using a spoon to fully coat. Gently lift with a fork, tapping on the edge to remove excess chocolate. Place coated brownie bombs back onto parchment paper. Repeat until all balls are coated.
  8. Chill and Serve: Refrigerate coated brownie bombs until chocolate is set and firm, then serve chilled for best flavor and texture.

Notes

  • Ensure maraschino cherries are well drained and patted dry to prevent excess moisture.
  • Do not overmix brownie batter to keep brownies chewy and tender.
  • Use room temperature eggs for best batter consistency.
  • Chilling brownie balls before coating helps maintain shape and prevents melting.
  • Store finished brownie bombs in an airtight container in the refrigerator for up to 5 days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chocolate-covered-cherry-brownie-bombs-recipe/