Introduction

Chocolate Covered Cherry Brownie Bombs are a delightful treat combining fudgy brownies, creamy chocolate frosting, and a burst of cherry in every bite. These bite-sized desserts are perfect for parties or special occasions, offering rich flavors wrapped in a smooth chocolate coating.

A white bowl filled with several round chocolate-covered balls, each smooth and shiny on the outside, with one ball on top broken open to show three layers: a glossy red cherry center, surrounded by a dark, moist chocolate cake layer, all coated in a thick milk chocolate shell. The bowl sits on a white marbled surface with bright red cherries placed nearby, and in the background, a white plate holds more chocolate balls. 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 of 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, avoiding over-mixing. Evenly spread the batter into the prepared baking dish and bake according to the 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 crumbled brownies on top, followed by the remaining frosting. Use a large spoon to gently combine until the mixture is even in consistency.
Step 4: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 5: Using a 1½ tablespoon cookie scoop, scoop the brownie mixture. Roll each scoop into a ball, then slightly flatten it. Press your thumb into the center to make a small indentation and place one cherry inside. Carefully fold the brownie over the cherry and roll into a sealed ball. Place on the parchment-lined baking sheet. Repeat with remaining mixture. Refrigerate the balls for 1 hour.
Step 6: Just before coating, break the almond bark into pieces and place in a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring between each, until the bark is fully melted and smooth.
Step 7: Dip each brownie ball into the melted almond bark, using a spoon to coat it completely. Lift with a fork and gently tap the fork’s edge on the bowl to remove excess chocolate. Place the coated brownie balls back onto the parchment paper. Chill in the refrigerator until ready to serve.

Tips & Variations

For extra flavor, try adding a splash of almond extract to the brownie mixture before baking.
If you prefer, substitute maraschino cherries with fresh cherries or dried cherries soaked in a little cherry juice.
Use semi-sweet or dark chocolate almond bark if you want a richer coating flavor.
To add texture, sprinkle crushed nuts over the chocolate coating before it sets.

Storage

Store the brownie bombs in an airtight container in the refrigerator for up to 5 days. To enjoy, let them sit at room temperature for about 10 minutes before serving. They can also be frozen for up to 2 months; thaw in the refrigerator overnight and bring to room temperature before eating.

How to Serve

The image shows a close-up of a cut chocolate cherry candy on a small white plate with black dots. The candy has three layers: a shiny smooth outer layer of milk chocolate, a dark, moist cake-like middle layer with a crumbly texture, and a bright red, glossy cherry in the center. In the front, several whole bright red cherries with stems are placed next to the plate. In the background, there is a clear jar full of cherries on the left and a white bowl filled with round milk chocolate candies stacked on the right, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownie bombs without frosting?

The frosting helps bind the crumbled brownies and adds moisture and richness. Without it, the mixture may be crumbly and harder to shape. You could try substituting with cream cheese frosting or peanut butter for a different flavor.

What is chocolate almond bark, and can I use regular chocolate instead?

Chocolate almond bark is a type of coating chocolate designed to melt easily and harden smoothly, making it ideal for dipping. You can use regular chocolate, but it may require tempering to achieve a firm, shiny finish.