Why Make This Recipe
Chocolate Covered Cherry Brownie Bombs are a delightful treat that combines rich chocolate brownies with the sweet, tangy flavor of cherries. They are perfect for parties, special occasions, or when you simply want a sweet indulgence. These little bites are fun to make and even more enjoyable to eat, making them a hit among family and friends. Plus, who can resist anything that’s coated in chocolate?
How to Make Chocolate Covered Cherry Brownie Bombs
Ingredients:
- 18.3 ounces box of chewy fudge brownie mix
- 1/2 cup of vegetable oil
- 1/4 cup of water
- 2 large eggs (room temperature)
- 12 ounce can of whipped chocolate frosting
- 10 ounce jar of maraschino cherries (drained, stems removed, and patted dry)
- 18 ounces of chocolate almond bark
Directions:
- Preheat the oven to 350 degrees F. Generously spray a 9×13-inch baking dish with baking spray.
- In a medium-sized mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined.
- Spread the brownie batter evenly into the prepared dish and bake according to package instructions. Once baked, allow the brownies to cool completely.
- In a large mixing bowl, crumble half of the cooled brownies and add half of the whipped frosting. Mix until even.
- Add the remaining crumbled brownies and frosting, combining again until well mixed.
- Line a baking sheet with parchment paper. Scoop the brownie mixture and roll into balls. Flatten each ball slightly and make an impression to place a cherry inside.
- Fold the brownie over the cherry and roll into a ball, ensuring the cherry is completely covered.
- Refrigerate the brownie balls for 1 hour.
- Melt the almond bark in a microwave-safe bowl, stirring every minute until smooth.
- Dip each brownie ball into the melted almond bark, ensuring they are well coated. Place them back on the parchment paper.
- Chill the brownie balls until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
How to Serve Chocolate Covered Cherry Brownie Bombs
Serve Chocolate Covered Cherry Brownie Bombs as a sweet treat at parties or gatherings. They can be enjoyed on their own or paired with a scoop of vanilla ice cream. For a festive touch, try garnishing with sprinkles or drizzling additional melted chocolate over the top.
How to Store Chocolate Covered Cherry Brownie Bombs
To keep your brownie bombs fresh, store them in an airtight container in the refrigerator. They can last up to 5 days this way. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Chocolate Covered Cherry Brownie Bombs
- Make sure the maraschino cherries are dry before adding them to the brownie mixture. This will help prevent excess moisture.
- If your brownie mixture is too soft, you can chill it for a little longer before rolling.
- For added flavor, you can mix in some chopped nuts or chocolate chips into the brownie mixture.
Variation
For a different twist, think about using flavored almond bark like white chocolate or caramel. You can also substitute the cherries with other fruits like strawberries or raspberries for a fun variation.
FAQs
1. Can I use homemade brownie mix instead of a box mix?
Yes, you can use your favorite homemade brownie recipe instead of a box mix. Just make sure the texture is suitable for rolling into balls.
2. How do I know when the brownies are cooled enough to use?
Wait about 1 to 2 hours for the brownies to cool completely. They should be at room temperature before you start crumbling them.
3. Can I use a different type of frosting?
Absolutely! You can experiment with different flavors of frosting, like cream cheese or vanilla, to add more variety to your brownie bombs.
Chocolate Covered Cherry Brownie Bombs
Ingredients
Method
- Preheat the oven to 350 degrees F. Generously spray a 9×13-inch baking dish with baking spray.
- In a medium-sized mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined.
- Spread the brownie batter evenly into the prepared dish and bake according to package instructions. Once baked, allow the brownies to cool completely.
- In a large mixing bowl, crumble half of the cooled brownies and add half of the whipped frosting. Mix until even.
- Add the remaining crumbled brownies and frosting, combining again until well mixed.
- Line a baking sheet with parchment paper. Scoop the brownie mixture and roll into balls, flattening each ball slightly to make an impression to place a cherry inside.
- Fold the brownie over the cherry and roll into a ball, ensuring the cherry is completely covered.
- Refrigerate the brownie balls for 1 hour.
- Melt the almond bark in a microwave-safe bowl, stirring every minute until smooth.
- Dip each brownie ball into the melted almond bark, ensuring they are well coated. Place them back on the parchment paper.
- Chill the brownie balls until ready to serve.