Description
Indulge in these decadent Chocolate Covered Cherry Brownie Bombs, featuring a rich, chewy fudge brownie exterior wrapped around a juicy maraschino cherry, all coated in smooth chocolate almond bark. Perfect for parties or a sweet treat, these brownie bombs combine classic flavors with an irresistible chocolate shell for an impressive yet easy-to-make dessert.
Ingredients
Scale
Brownie Bombs
- 18.3 ounces box of chewy fudge brownie mix (your favorite brand, like Duncan Hines)
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs, room temperature
- 10 ounce jar of maraschino cherries, drained, stems removed, and patted dry
Frosting
- 12 ounce can of whipped chocolate frosting (your favorite brand, such as Betty Crocker)
Coating
- 18 ounces of chocolate almond bark
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, combine the chewy fudge brownie mix, vegetable oil, water, and eggs. Stir until well blended and smooth to form the brownie batter.
- Shape the Brownie Bombs: Using your hands or a spoon, take a portion of the brownie batter and flatten it into a disk. Spread a small amount of whipped chocolate frosting on the disk, then place one maraschino cherry in the center. Carefully wrap the brownie batter around the cherry, sealing it completely and shaping it into a ball. Repeat until all cherries and batter are used.
- Bake the Brownie Bombs: Place the shaped brownie bombs on a baking sheet lined with parchment paper, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for about 15-18 minutes, or until a toothpick inserted into the brownie (not the cherry) comes out with moist crumbs. Remove from oven and let cool completely.
- Melt the Chocolate Almond Bark: While the brownie bombs are cooling, melt the chocolate almond bark. Use a double boiler or microwave in 30-second intervals, stirring after each until smooth and glossy.
- Coat the Brownie Bombs: Once fully cooled, dip each brownie bomb into the melted chocolate almond bark, ensuring it is completely coated. Place the coated bombs back on parchment paper to let the chocolate set and harden. You can refrigerate them for faster setting.
- Serve and Store: Enjoy your Chocolate Covered Cherry Brownie Bombs immediately, or store them in an airtight container at room temperature or refrigerated for up to 3 days.
Notes
- Make sure the maraschino cherries are well drained and patted dry to prevent excess moisture interfering with the baking and coating process.
- Use room temperature eggs for better batter consistency.
- This recipe works well with any brand of chewy fudge brownie mix and whipped chocolate frosting.
- The chocolate almond bark can be substituted with high-quality melting chocolate if preferred.
- To speed up chocolate setting, refrigerate the coated brownie bombs after dipping.
