Chocolate Covered Cherry Brownie Bombs
These bite-sized desserts combine the flavors of chocolate-covered cherries with fudgy brownie centers, perfect for parties or movie nights.
Ingredients
For the Brownie Bombs
- 1 Batch of brownies (homemade or boxed) Fudgy brownies work best, let them cool completely.
- 24 pieces Maraschino cherries Pat dry to prevent seepage.
- 1 cup Chocolate for coating (melting wafers, candy melts, or chocolate chips) Add a little coconut oil for smoother coating.
- 2 tablespoons Binder (cream cheese frosting, ganache, or sweetened condensed milk) Use more if needed to achieve a rollable dough.
- 1 pinch Salt (optional) Enhances chocolate flavor if brownies are too sweet.
- 1 splash Cherry juice (optional) For additional cherry flavor.
- 1 drop Almond extract (optional) Adds a bakery vibe.
Instructions
Preparation
- If baking brownies from scratch, allow them to cool completely.
- Crumble brownies into a bowl until you have fine crumbs with a few soft bits, avoiding big chunks.
- Add your binder (cream cheese frosting, ganache, or sweetened condensed milk) a couple of spoonfuls at a time, mixing well until the mixture holds when squeezed.
- Prep cherries by patting them dry with paper towels to remove any moisture.
- Take a small scoop of brownie dough, flatten it slightly, place a cherry in the middle, and wrap the brownie around it to form a ball.
- Place the formed balls onto a parchment-lined tray.
- Chill in the fridge for about 30 minutes, or in the freezer for 10-15 minutes.
Coating
- Melt the chocolate in the microwave in short bursts, stirring often. If thick, add a small amount of coconut oil to smooth it out.
- Use a fork or dipping tool to dip each ball in the melted chocolate, letting excess drip off before returning to parchment paper.
- If desired, add sprinkles immediately before the chocolate sets.
Notes
These brownie bombs can be made ahead of time and stored in the fridge for 2-3 days. They can also be frozen for longer storage. Serve chilled for the best experience.