If ever there was a treat that takes you right back to that magical spot between nostalgia and pure chocolate bliss, it’s Chocolate Covered Cherry Brownie Bombs. Imagine tender, fudgy brownie cradling a juicy cherry, all cloaked in a silky chocolate shell – these little bombs are unforgettable showstoppers at any party or holiday, and trust me, the second you bite into that hidden cherry center, there’s no turning back. Whether you’re dreaming up something fun for family movie night or looking to impress friends with a tray of crowd-pleasing confections, Chocolate Covered Cherry Brownie Bombs deliver joy, drama, and a delicious dose of childhood wonder, all in just a bite or two.
Ingredients You’ll Need
One of the joys of making Chocolate Covered Cherry Brownie Bombs is that the ingredient list is not only approachable but also deeply satisfying – every single component brings its own magic to the mix. Don’t skimp or substitute where it counts; each flavor and texture is a vital player in the final wow factor.
- Brownie mix: An easy shortcut that guarantees moist, chocolatey brownie goodness as the backbone of your bombs.
- Eggs, oil, and water (as called for on brownie mix): These tie your brownies together and create that beloved fudgy texture.
- Chocolate frosting (about 3/4 cup): This binds the crumbled brownies, turning them into a pliable dough you can actually shape around juicy cherries.
- Almond bark (15 oz): Melts smooth and glossy, forming that luscious chocolate shell around your brownie bombs for a satisfying crack when you bite in.
- Cherry pie filling or maraschino cherries (one can or jar): The star of the show! The cherry’s tart pop is perfectly balanced by all that rich chocolate.
How to Make Chocolate Covered Cherry Brownie Bombs
Step 1: Bake the Brownies
Start by preparing the brownie mix according to the package instructions, making sure to use the same size pan recommended. Bake just until set — resist the urge to overbake! You want tender brownie, not crunchy edges. Let them cool completely before moving on.
Step 2: Crumble and Mix with Frosting
Once cooled, crumble the brownies into a large mixing bowl, breaking them down with your hands or a fork until there are no big chunks left. Add about 3/4 cup chocolate frosting and gently mix – your goal is a soft, moist dough that can hold its shape but isn’t overly sticky. If it feels too dry, add a bit more frosting, but go slowly!
Step 3: Shape Around the Cherries
Using a cookie scoop or about 1 1/2 tablespoons per bomb, scoop some brownie mixture and flatten it into a rough disc in your palm. Drop a cherry from your cherry pie filling (or a maraschino cherry) in the center, then carefully fold the brownie mixture around the cherry, sealing it in. Roll into a smooth ball and repeat until you’re out of cherries or brownie mix.
Step 4: Freeze the Bombs
Place all your formed brownie bombs onto a parchment or wax paper-lined baking sheet, then slide them into the freezer. Give them around 20 minutes — this quick-chill helps firm them up for a tidy dunking later in chocolate.
Step 5: Prepare the Chocolate Coating
While your bombs are firming up, melt the almond bark as directed on the package (usually in a microwave-safe bowl, stirring every 30 seconds until silky smooth). Set up a dipping station so you can move quickly once the bombs come out of the freezer.
Step 6: Dip and Dry
Remove just a few brownie bombs at a time from the fridge to keep them cold. Use a fork or dipping tool to lower each bomb into the melted almond bark, making sure it’s fully coated. Lift, gently tap off extra chocolate, and transfer to wax paper to set. Once the shell is dry and snappy, they’re ready to dazzle.
How to Serve Chocolate Covered Cherry Brownie Bombs
Garnishes
The shine and drama of Chocolate Covered Cherry Brownie Bombs makes them look gorgeous on their own, but a sprinkle of festive nonpareils, chocolate shavings, or a drizzle of contrasting melted chocolate can really turn them into jewels. For special occasions, a dusting of edible glitter or a tiny cherry on top adds irresistible flair.
Side Dishes
Pair these rich morsels with something refreshing! Think scoops of vanilla ice cream, tangy raspberry coulis, or even a simple bowl of whipped cream. If you’re serving a dessert buffet, a bright fruit salad offsets all that chocolatey depth perfectly.
Creative Ways to Present
Chocolate Covered Cherry Brownie Bombs are made to make an entrance. Pile them high on a vintage cake stand, tuck them into mini cupcake liners for easy sharing, or skewer them onto lollipop sticks for playful cake-pop vibes. For gift-giving, box them up with tissue and ribbon, or wrap each bomb in cellophane as a take-home treat.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chocolate Covered Cherry Brownie Bombs (not likely, but miracles happen!), keep them in an airtight container in the fridge. They’ll stay delightfully fresh and fudgy for three to four days—just be sure to separate layers with parchment or wax paper to keep them looking perfect.
Freezing
Freezing works surprisingly well. Flash freeze the bombs in a single layer on a baking sheet for about an hour, then transfer to an airtight container with layers separated by paper towels. They keep beautifully in the freezer for up to two months, ready for surprise guests or midnight snacking emergencies.
Reheating
No need to reheat—these are best enjoyed cool or at room temperature for the ultimate crisp chocolate shell and soft, dreamy center. If you prefer them a bit warmer, let them sit at room temp for 20 minutes after pulling from the fridge or freezer, but avoid microwaving as it melts the shell.
FAQs
Can I use homemade brownie batter instead of a boxed mix?
Absolutely! If you have a go-to homemade brownie recipe, just make sure it’s on the fudgy side. The boxed mix is convenient and consistently delivers great results, but homemade adds a lovely personal touch to your Chocolate Covered Cherry Brownie Bombs.
Are maraschino cherries or cherry pie filling better for this recipe?
Both work, but maraschino cherries are easier to handle and give a neater finished product with less risk of leaking. Cherry pie filling brings extra juiciness and a burst of tart flavor—use whichever suits your mood or what you have on hand!
Why do my brownie bombs sometimes crack after dipping?
If the brownie bombs are too cold when you dip them in hot melted chocolate, the temperature shock can cause cracks. To avoid this, let them sit for a minute out of the freezer or use melted chocolate that’s not piping hot.
Can I use chocolate chips instead of almond bark for coating?
You can, but almond bark is specially designed to melt smoothly and set up with a glossy, crisp shell. Chocolate chips can work in a pinch, but may need a little coconut oil or shortening mixed in for the right texture on your Chocolate Covered Cherry Brownie Bombs.
How far in advance can I make Chocolate Covered Cherry Brownie Bombs?
They’re fabulous made 1-2 days ahead—just store them chilled in an airtight container. Make sure to keep them well separated so that the coating stays beautiful and your hidden cherry center remains a delightful surprise.
Final Thoughts
If you’re ready to wow every chocolate lover you know, give these Chocolate Covered Cherry Brownie Bombs a try. They’re easier than you’d think, ridiculously delicious, and guaranteed to turn any day into a small celebration. I can’t wait for you to sink your teeth into that first gooey, cherry-filled bite!
Print
Chocolate Covered Cherry Brownie Bombs Recipe
- Total Time: 1 hour
- Yield: 24 brownie bombs
- Diet: Vegetarian
Description
These Chocolate Covered Cherry Brownie Bombs are decadent treats that feature brownie-covered cherries dipped in chocolate, creating a delightful explosion of flavors in every bite.
Ingredients
Brownie Bombs:
- 1 box of brownie mix and the ingredients it takes to make them
- 3/4 cup chocolate frosting
- 1 can of cherry pie filling or maraschino cherries
Coating:
- 15 oz almond bark, melted according to package instructions
Instructions
- Bake the Brownies: Prepare the brownies as directed and allow them to cool completely.
- Prepare Brownie Mixture: Crumble the brownies and mix in chocolate frosting until you achieve a cake pop-like consistency.
- Form Brownie Bombs: Scoop the brownie mixture, form balls, and insert a cherry in each. Seal the cherry inside the brownie ball.
- Freeze the Bombs: Chill the brownie bombs in the freezer for 20 minutes.
- Coat with Almond Bark: Dip each bomb in melted almond bark, tap off excess chocolate, and let dry on wax paper.
Notes
- Either cherry pie filling or maraschino cherries can be used.
- Maraschino cherries are easier to work with but may leak.
- May freeze by flash freezing for an hour before storing in an airtight container with paper towels between layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
