Introduction

These Chocolate Covered Cherry Brownie Bombs are a decadent treat that combines fudgy brownies with sweet maraschino cherries, all wrapped in a smooth chocolate coating. Perfect for special occasions or anytime you want a rich, indulgent dessert that’s fun to make and even better to eat.

A white bowl filled with smooth, round chocolate balls with a glossy finish, one ball is bitten into revealing three layers: a bright red cherry center, surrounded by a dark, rich chocolate cake layer, all coated with a thick milk chocolate shell. The bowl is placed on a white marbled surface, with more chocolate balls on a white tray behind it, and a clear jar full of shiny red cherries to the side. Bright red cherries are scattered around the bowl, adding a pop of color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18.3 ounces box of chewy fudge brownie mix (your favorite brand, I used Duncan Hines)
½ cup vegetable oil
¼ cup water
2 large eggs (room temperature)
12 ounce can of whipped chocolate frosting (your favorite brand, I used Betty Crocker)
10 ounce jar of maraschino cherries (drained, stems removed, and patted dry)
18 ounces chocolate almond bark

Instructions

Step 1: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with baker’s spray (such as Baker’s Joy or a generic version).
Step 2: In a medium-sized mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined without over-mixing. Spread the batter evenly in the prepared baking dish and bake according to package instructions. Allow the brownies to cool completely.
Step 3: Crumble half of the cooled brownies into a large mixing bowl. Spoon half of the whipped chocolate frosting over the crumbled brownies. Add the remaining brownie crumbles on top, followed by the remaining frosting. Use a spoon to mix until you have an even consistency.
Step 4: Line a baking sheet with parchment paper.
Step 5: Use a 1½ tablespoon cookie scoop to portion the brownie mixture. Roll each scoop into a ball, then slightly flatten it. Press your thumb into the center to create a small indentation. Place one cherry into the depression, fold the brownie mixture over the cherry, and roll it again to seal. Place each ball on the lined baking sheet. Refrigerate for 1 hour.
Step 6: Break the almond bark into pieces and melt in a microwave-safe bowl in 1-minute intervals, stirring between each, until smooth and fully melted.
Step 7: Dip each brownie ball into the melted almond bark, coating it completely. Use a fork to lift it out and tap off excess chocolate on the edge of the bowl. Place the coated brownie on the parchment paper. Repeat with remaining balls. Chill in the refrigerator until ready to serve.

Tips & Variations

For a richer flavor, use high-quality dark chocolate almond bark or add a pinch of espresso powder to the brownie batter.
You can substitute maraschino cherries with fresh pitted cherries if they are in season and well dried to avoid sogginess.
Use different flavored frostings like cream cheese or vanilla for a unique twist on the classic.
Store the brownie bombs in an airtight container between layers of parchment to keep them from sticking together.

Storage

Store the brownie bombs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the refrigerator before serving. Reheat is not recommended as it can affect the chocolate coating and texture.

How to Serve

The image shows a close-up of a chocolate-covered cherry treat, cut in half to reveal its inside. The outer layer is smooth milk chocolate, covering a dark, moist chocolate cake layer inside, which holds a bright red cherry at the center. The halves sit on a white plate with black polka dots, placed on a white marbled surface. Around the plate, bright red cherries with stems add a fresh pop of color. Behind the plate, there is a jar filled with shiny red cherries and a white bowl filled with whole chocolate-covered treats, all set against the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of mix?

Yes, homemade chewy brownies work great as a base. Just be sure they are fully cooled before mixing with frosting.

How do I prevent the brownie balls from falling apart?

Make sure to mix the crumbled brownies and frosting thoroughly so the mixture holds together well. Also, chilling the formed balls helps them firm up before coating with chocolate.