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Chocolate Covered Cherry Brownie Bombs Recipe

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Indulge in these decadent Chocolate Covered Cherry Brownie Bombs, featuring fudgy brownie centers filled with maraschino cherries and layered with creamy whipped chocolate frosting, all enrobed in a smooth chocolate almond bark coating. Perfect for celebrations or a delightful treat to satisfy your sweet tooth.

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

  1. Preheat and Prepare Baking Dish: Preheat your 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 to prevent sticking.
  2. Mix and Bake Brownies: In a medium bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until the ingredients come together; avoid over-mixing to keep the brownies chewy. Evenly spread the batter into the prepared baking dish. Bake according to the package instructions. Once done, allow the brownies to cool completely before proceeding.
  3. Prepare Brownie Mixture with Frosting: Crumble half of the cooled brownies into a large mixing bowl. Add half of the whipped chocolate frosting over the crumbled brownies. Then crumble the remaining brownies on top and spoon the remaining frosting over it. Use a large spoon to thoroughly combine the brownies and frosting until you achieve an even, cohesive consistency.
  4. Form Brownie Balls with Cherry Centers: Line a baking sheet with parchment paper for easy cleanup and to keep the bombs from sticking. Using a 1½ tablespoon cookie scoop, scoop out portions of the brownie mixture and roll each into a ball. Slightly flatten the ball, then use your thumb to create a small indentation in the center. Place one maraschino cherry into the impression. Carefully fold the brownie mixture over the cherry and roll it again to seal the cherry inside a smooth ball. Place each ball on the prepared baking sheet. Repeat this process for all the mixture. Refrigerate the brownie balls for 1 hour to firm up.
  5. Melt the Almond Bark: Just before coating, break the chocolate almond bark into small pieces and place in a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring between each, until the almond bark is fully melted and silky smooth.
  6. Coat Brownie Balls in Chocolate: Using a spoon, submerge one brownie ball into the melted almond bark, rolling to coat it completely. Lift the coated ball with a fork, tapping the fork gently on the side of the bowl to shake off any excess chocolate. Transfer the coated brownie ball back onto the parchment-lined baking sheet. Repeat with the remaining balls.
  7. Chill and Serve: Place the coated brownie bombs in the refrigerator to set until firm and ready to serve. Enjoy these delightful treats chilled for the best texture and flavor.

Notes

  • Ensure cherries are well drained and patted dry to prevent excess moisture inside the brownie balls.
  • Do not over-mix brownie batter to maintain a chewy texture.
  • The brownie balls need to chill before coating so they hold their shape when dipped.
  • Melt the almond bark slowly to avoid burning the chocolate.
  • Use parchment paper to keep coated brownie balls from sticking while they set.

Keywords: chocolate covered cherry brownie bombs, cherry filled brownies, chocolate almond bark dessert, fudge brownies, chocolate frosting brownies

Find it online: https://topreci.com/chocolate-covered-cherry-brownie-bombs-recipe/