Chocolate Covered Cherry Brownie Bombs Recipe

If you’re a fan of rich chocolate and the sweet tartness of cherries, you’re going to love this Chocolate Covered Cherry Brownie Bombs Recipe. It’s one of those delightful treats that feels like a bite-sized celebration—fudgy brownie, luscious cherry center, all wrapped in a glossy coat of chocolate. These little bombs are perfect for when you want something indulgent but also a bit fancy, whether you’re hosting a casual get-together or just craving a special homemade dessert.

What makes this Chocolate Covered Cherry Brownie Bombs Recipe really stand out to me is how simple yet impressive it is. I remember the first time I made these, and everyone couldn’t stop asking for more. The chewy brownie base combined with the bright cherry inside and that smooth chocolate exterior creates a fantastic flavor punch. Plus, once you get the hang of it, whipping up these sweet bombs goes surprisingly fast, making it a fantastic “wow” dessert without hours in the kitchen.

Ingredients You’ll Need

These ingredients come together to create a perfect balance of texture and flavor. I always recommend using quality ingredients since each one shines through in this dessert.

• Chewy fudge brownie mix: A boxed mix keeps things easy without compromising fudginess. Duncan Hines is my go-to because of its rich flavor.
• Vegetable oil: Helps keep the brownies moist and chewy.
• Water: To hydrate the brownie mix and create the perfect batter consistency.
• Large eggs: At room temperature for better mixing and structure.
• Whipped chocolate frosting: This adds an extra layer of chocolatey sweetness and helps seal the cherry inside the brownie bomb.
• Maraschino cherries: Drained, stems removed and patted dry to avoid excess moisture that could make the brownies soggy.
• Chocolate almond bark: For that glossy, sturdy chocolate shell that makes these bombs look like little works of art.

Variations

I love playing around with this Chocolate Covered Cherry Brownie Bombs Recipe depending on the occasion or whoever I’m sharing them with. You can really make them your own!

• Use dark or white chocolate almond bark: I once switched to white chocolate almond bark for a holiday party, and the contrast with red cherries was stunning and festive.
• Add a splash of almond extract to frosting: This hints at marzipan flavors and pairs beautifully with cherries.
• Try fresh cherries or frozen cherries: Just be sure to dry them thoroughly to avoid soggy brownies.
• Make it vegan: Use a dairy-free brownie mix, substitute flax eggs, and pick dairy-free frosting and chocolate coatings.

How to Make Chocolate Covered Cherry Brownie Bombs Recipe

Step 1: Mix the Brownie Batter

Start by combining your brownie mix, vegetable oil, water, and eggs in a large bowl. I like to whisk gently until everything is just combined—overmixing can make brownies tough, so keep it light. The batter should be thick and glossy, the perfect base for these brownie bombs.

Step 2: Fill Your Hands with Batter

Now, this part is a bit messy, but trust me, it’s worth it! Lightly grease your hands or use a little oil to prevent sticking. Scoop about a tablespoon of brownie batter into your palm and flatten it slightly into a small disk. You’ll be enclosing a cherry in this batter, so don’t make it too thin.

Step 3: Add the Cherry and Frosting Filling

Place one dried, stemless maraschino cherry in the center of the batter disk. Next, add a small dollop (about ½ teaspoon) of whipped chocolate frosting on top of the cherry. The frosting acts like a delicious glue and an extra chocolatey surprise inside your brownie bomb.

Step 4: Seal and Shape the Bombs

Gently fold the edges of the brownie batter around the cherry and frosting, sealing it completely. Roll it between your palms into a neat ball, about the size of a walnut. Don’t worry if it’s not perfectly smooth—it will still taste amazing and look great once dipped.

Step 5: Bake the Brownie Bombs

Place your brownie balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 12-15 minutes. Keep an eye on them—the goal is a chewy texture inside with a lightly firm outside. Let them cool completely before the next step.

Step 6: Dip in Melted Chocolate Almond Bark

Once cooled, melt your chocolate almond bark in short bursts in the microwave or over a double boiler, stirring frequently. Using a fork or dipping tool, coat each brownie bomb in the melted chocolate, letting excess drip off. Set them on parchment paper to harden—if you want to speed this up, pop them in the fridge for a few minutes.

How to Serve Chocolate Covered Cherry Brownie Bombs Recipe

Garnishes

I usually keep garnishes simple—a light sprinkle of crushed toasted almonds or a tiny pinch of sea salt on top of the chocolate just before it sets adds both texture and flavor contrast. Sometimes, I drizzle a bit of white chocolate for a pretty visual effect that also tastes wonderful.

Side Dishes

These brownie bombs are rich, so I love pairing them with fresh berries or a scoop of vanilla bean ice cream. A cup of strong coffee or a bright herbal tea also complements the dense chocolate-cherry combo perfectly.

Creative Ways to Present

I’ve brought these to holiday parties arranged on tiered dessert trays and even wrapped a few in colorful cupcake liners to give as tasty favors. They also make great gifts stacked in a pretty box with some parchment paper—personal, homemade elegance!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep well for up to 5 days. Just let them come to room temperature before serving to enjoy that perfect chewy texture again.

Freezing

I’ve frozen these brownie bombs successfully—place them on a tray until solid, then transfer to a freezer-safe bag. When you’re ready, thaw them overnight in the fridge and then bring them to room temp before serving. They still taste fresh and delicious, which is such a relief.

Reheating

If you want to warm a brownie bomb up slightly, just pop it in the microwave for about 10 seconds. Be careful not to melt the chocolate coating too much—our goal is a soft, warm center with that satisfying chocolate shell still holding strong.

FAQs

Final Thoughts

Honestly, these Chocolate Covered Cherry Brownie Bombs Recipe hold a special place in my dessert rotation because they’re both nostalgic and fun to make. It’s a sweet project that turns out looking and tasting like you spent hours in the kitchen, when really, it’s just a few simple steps. I hope you give this recipe a try and enjoy the magic of that gooey cherry surprise wrapped in chocolate and brownie—it’s like a little moment of happiness in every bite.

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