Chocolate Covered Cherry Brownie Bombs: A Decadent Dessert Recipe
These Chocolate Covered Cherry Brownie Bombs are decadent, bite-sized treats that combine rich brownie, sweet cherries, and a smooth chocolate coating. Perfect for parties, gifts, or a special dessert, these bombs are sure to impress!
Ingredients
Scale
- 1 box of brownie mix (plus ingredients listed on the box)
- 3/4 cup chocolate frosting
- 15 oz almond bark (melted according to package instructions)
- 1 can cherry pie filling or maraschino cherries (see note)
Instructions
- Bake the Brownies: Prepare the brownie mix as directed on the box. Bake and let cool completely. Avoid overcooking; soft brownies work best.
- Crumble and Mix: Crumble the cooled brownies into a large bowl. Add 3/4 cup chocolate frosting and mix until the consistency is similar to cake pops (holds together but isn’t too sticky). Add more frosting if needed.
- Form the Bombs: Take about 1 1/2 tablespoons of the brownie mixture and roll it into a ball. Make a small hole in the center and place one cherry inside. Seal the brownie mixture around the cherry, ensuring it’s fully enclosed.
- Chill: Place the brownie bombs on a baking sheet and freeze for 20 minutes to firm up.
- Melt the Chocolate: While the bombs chill, melt the almond bark according to the package instructions.
- Coat the Bombs: Remove the bombs from the freezer. Dip each one into the melted almond bark, tapping off excess chocolate. Place on wax paper to set.
- Set and Serve: Let the chocolate coating harden completely before serving. Store in the fridge until ready to enjoy.
Notes
- Use a cookie scoop for evenly sized brownie bombs.
- If the mixture is too sticky, chill it in the fridge for 10-15 minutes before rolling.
- For a smoother coating, use a fork or dipping tool to handle the bombs when dipping in chocolate.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 180 per brownie bomb
- Sugar: 20g
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Protein: 2g