Description
These Chocolate Covered Cherry Brownie Bombs are decadent treats featuring a chewy fudge brownie center wrapped around a maraschino cherry, all coated in smooth, melted chocolate almond bark. Perfect for chocolate lovers looking for a creative dessert that combines rich brownies, creamy frosting, and a juicy cherry surprise.
Ingredients
Scale
Brownie Base
- 18.3 ounces box of chewy fudge brownie mix (your favorite brand, e.g., Duncan Hines)
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs (room temperature)
Filling
- 12 ounce can of whipped chocolate frosting (your favorite brand, e.g., Betty Crocker)
- 10 ounce jar of maraschino cherries (drained, stems removed, patted dry)
Coating
- 18 ounces of chocolate almond bark
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Generously spray a 9×13-inch baking dish with baker’s spray such as Baker’s Joy or a generic non-stick cooking spray to prevent sticking.
- Make and Bake Brownies: In a medium-sized mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir gently just until all ingredients are combined; avoid over-mixing to keep brownies chewy. Spread the batter evenly into the prepared baking dish. Bake according to the package instructions, typically around 25-30 minutes. Once baked, allow the brownies to cool completely on a wire rack.
- Mix Brownies and Frosting: 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 and spoon the remaining frosting over them. Using a large spoon, carefully combine until the mixture is uniform and holds together well.
- Form Brownie Balls with Cherries: Line a baking sheet with parchment paper. Using a 1½ tablespoon cookie scoop, portion out the brownie-frosting mixture. Roll each scoop into a ball and then slightly flatten it. Press your thumb firmly to create a shallow well in the center of the flattened ball. Place one maraschino cherry into this depression. Fold the brownie mixture around the cherry and roll it again into a sealed ball. Place the balls on the parchment-lined sheet. Repeat with all leftover mixture and cherries. Refrigerate the brownie balls for 1 hour to firm up.
- Melt Chocolate Almond Bark: Just before coating, break the almond bark into small pieces and place them in a microwave-safe medium bowl. Microwave in 1-minute intervals, stirring in between until the chocolate almond bark is fully melted, smooth, and glossy.
- Coat Brownie Balls: Drop one brownie ball into the melted almond bark. Use a spoon to carefully coat and roll the ball until completely covered in chocolate. Lift the coated ball with a fork and gently tap on the bowl’s edge to remove excess chocolate. Return the chocolate-covered brownie ball to the parchment paper. Repeat this coating process with the remaining brownie balls.
- Chill and Serve: Place the coated brownie bombs in the refrigerator to allow the chocolate coating to set firmly. Serve chilled for best texture and flavor.
Notes
- Ensure maraschino cherries are patted dry to prevent soggy brownie balls.
- Room temperature eggs help the batter mix more evenly.
- Do not over-mix the brownie batter to keep them chewy and moist.
- You can substitute chocolate almond bark with high-quality melting chocolate or candy melts.
- Store brownie bombs in an airtight container in the refrigerator for up to 5 days.
- Allow brownie bombs to come to room temperature for 10 minutes before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cherry brownies, brownie bombs, chocolate covered brownies, cherry desserts, fudge brownies, chocolate treats
