Description
These Chocolate Covered Cherry Brownie Bombs are decadent treats combining fudgy brownie bites with luscious whipped chocolate frosting and a surprise cherry center, all coated in smooth almond bark chocolate. Perfect for chocolate and cherry lovers, they offer a rich, indulgent dessert that’s fun to make and sure to impress.
Ingredients
Scale
Brownie Batter
- 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)
Frosting and Filling
- 12 ounce can of whipped chocolate frosting (your favorite brand, e.g., Betty Crocker)
- 10 ounce jar of maraschino cherries (drained, stems removed, and 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 to prevent sticking.
- Mix and Bake Brownie Batter: In a medium-sized bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir until just combined to avoid over-mixing. Pour and evenly spread the batter in the prepared baking dish. Bake according to package instructions (usually around 25-30 minutes). Allow the brownies to cool completely before proceeding.
- Prepare Brownie Mixture with Frosting: Crumble half of the cooled brownies into a large mixing bowl. Add half of the whipped chocolate frosting on top. Then crumble the remaining brownies over the frosting, followed by the rest of the frosting. Use a large spoon to fold and mix everything until you achieve a smooth, even consistency.
- Shape Brownie Balls with Cherries: Line a baking sheet with parchment paper. Using a 1½ tablespoon cookie scoop, portion out the brownie mixture. Roll each portion into a ball, then slightly flatten it. Make a small indentation in the center of the flattened ball with your thumb. Place one maraschino cherry into the indentation, then fold the brownie mixture over the cherry and roll it back into a ball to completely seal the cherry inside. Place the shaped brownie balls onto the parchment-lined baking sheet. Refrigerate for 1 hour to set.
- Melt Almond Bark: Break the almond bark into pieces and place them in a microwave-safe medium bowl. Microwave in 1-minute intervals, stirring between each, until melted and smooth.
- Coat Brownie Balls: Dip one brownie ball at a time into the melted almond bark. Use a spoon to fully coat or roll the ball in the chocolate. Lift the ball with a fork, tapping the fork on the bowl’s edge to remove excess chocolate. Place the coated brownie ball back onto the parchment paper. Repeat this process with all brownie balls.
- Chill and Serve: Once all brownie bombs are coated, place them in the refrigerator to chill until the chocolate hardens, about 30 minutes to 1 hour. Serve chilled and enjoy your indulgent chocolate cherry treat!
Notes
- Ensure cherries are patted dry to prevent excess moisture affecting the brownie mixture.
- Do not over-mix brownie batter to keep them chewy and fudgy.
- If almond bark is not available, use high-quality melting chocolate or candy melts.
- Store chilled in an airtight container for up to 5 days.
- Allow brownies to cool completely before mixing with frosting to avoid melting the frosting.
- For a festive touch, drizzle extra melted chocolate over the coated bombs after chilling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate covered cherry brownie bombs, chocolate cherry dessert, brownie balls, chocolate almond bark coating, fudge brownies, whipped chocolate frosting, maraschino cherry treats
