Introduction

Indulge in the decadent delight of Chocolate Covered Cherry Brownie Bombs, a luscious treat combining fudgy brownies, creamy chocolate frosting, and juicy cherries, all wrapped in a smooth chocolate coating. Perfect for chocolate and cherry lovers looking for an impressive yet easy-to-make dessert.

A white bowl holds several round chocolate-covered balls with a smooth milk chocolate coating. One ball is bitten, revealing three layers: a shiny red cherry in the center, surrounded by a dark, dense brownie layer, all coated in milk chocolate. The bowl is placed on a white marbled surface, with a jar of bright red cherries to the left and more chocolate balls on a white plate in the background. The overall scene is bright and clean with pops of red from the cherries. 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 your oven to 350°F. Generously spray a 9×13-inch baking dish with baker’s spray to prevent sticking.
Step 2: In a medium mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined without over-mixing. Spread the batter evenly into the prepared baking dish and bake according to the package instructions. Allow the brownies to cool completely.
Step 3: Once cooled, crumble half of the brownies into a large bowl. Add half of the whipped chocolate frosting on top. Crumble the remaining brownies over the frosting, then spoon remaining frosting on top. Mix gently with a large spoon until evenly combined.
Step 4: Line a baking sheet with parchment paper to place your brownie bombs later.
Step 5: Use a 1½ tablespoon cookie scoop to portion the brownie mixture. Roll each scoop into a ball, then flatten slightly. Press your thumb into the center to make a small well, place one cherry inside, and carefully fold the brownie around the cherry to seal it. Roll into a ball again and place on the prepared baking sheet. Repeat with the rest. Chill in the refrigerator for 1 hour.
Step 6: Break the chocolate almond bark into pieces and melt it in a microwave-safe bowl in 1-minute intervals, stirring between each until smooth.
Step 7: Dip each chilled brownie ball into the melted chocolate, coating it completely. Use a fork to lift it out and tap off excess chocolate. Place the coated brownie balls back on the parchment paper. Refrigerate until firm and ready to serve.

Tips & Variations

For extra texture, sprinkle chopped nuts inside the brownie mixture before shaping the balls.
Try using dark chocolate almond bark for a richer coating or white chocolate for a sweet contrast.
If you prefer fresh cherries, pit and dry them thoroughly before using.

Storage

Store the brownie bombs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving. Reheat is not recommended as it may melt the chocolate coating.

How to Serve

The image shows round chocolate balls arranged on a white plate with a white marbled background. One ball in the front is bitten into, revealing three layers: a smooth, shiny milk chocolate outer shell, a dark, moist chocolate cake layer inside, and a bright red shiny cherry in the center. Around the plate, whole bright red cherries with stems add pops of color, and other whole chocolate balls with smooth textures are visible in the background. The overall scene is bright and clear, focused on the bitten chocolate ball in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of boxed mix?

Yes, you can use homemade brownies as long as they are thick and chewy enough to hold together when mixed with frosting and shaped around the cherries.

What can I substitute for chocolate almond bark?

You can use melting chocolate, candy melts, or good-quality chocolate chips. Just be sure to melt and temper the chocolate properly for a smooth coating.