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Chocolate Covered Cherry Brownie Bombs Recipe
Ben Carraoli

Chocolate Covered Cherry Brownie Bombs Recipe

I have to say, these Chocolate Covered Cherry Brownie Bombs completely stole my heart after the first batch. I made them on a whim, and they instantly became one of those desserts everyone asks about again and again. The combination of fudgy brownies, juicy cherries, and a smooth chocolate coating feels extra special, yet the process is surprisingly simple.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1 box brownie mix
  • Ingredients listed on the brownie mix box usually eggs, oil, and water
  • ¾ cup chocolate frosting
  • 15 oz chocolate almond bark or melting chocolate
  • 1 can cherry pie filling or maraschino cherries well drained

Method
 

  1. Prepare the brownie batter according to the package instructions and bake until just set. Avoid overbaking so the brownies stay moist. Let them cool completely before moving to the next step.
  2. Once cooled, crumble the brownies into a large bowl until fine and crumbly. Add the chocolate frosting and mix until a thick, dough-like consistency forms. The mixture should be easy to shape.
  3. Scoop a small portion of brownie mixture and flatten it in your hand. Place one cherry in the center and gently wrap the brownie mixture around it, sealing completely. Roll into a smooth ball.
  4. Place the shaped brownie balls on a lined tray and refrigerate or freeze until firm. Chilling helps them keep their shape during chocolate coating.
  5. Melt the almond bark or chocolate until smooth. Dip each chilled brownie ball into the chocolate, coating completely. Let excess chocolate drip off before placing it back on parchment paper.
  6. Allow the chocolate to harden at room temperature or in the refrigerator. Once set, the brownie bombs are ready to enjoy or store.

Notes

  • I always dry the cherries thoroughly to prevent excess moisture.
  • Slightly chilled brownie mixture is easier to shape.
  • Freezing before dipping makes coating much cleaner.
  • If chocolate thickens, a little coconut oil helps smooth it out.
  • I like adding a drizzle of extra chocolate on top for a bakery-style finish.