Chocolate Covered Cherry Brownie Bombs

These chocolate covered cherry brownie bombs are a decadent, flavorful treat with a cherry surprise in the middle that will be impossible to resist.

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Chocolate covered cherry brownie bombs are a decadent and indulgent treat that will surely please anyone with a love for chocolaty sweetness. These amazing treats feature a rich bite of brownie goodness, hiding a surprise cherry burst inside. 

Chocolate Covered Cherry Brownie Bombs Ingredients

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The chocolate covered cherry brownie bombs are a delightful experience for your taste buds, combining sweet flavors with an indulgent texture. 

The brownies provide a fudgy texture that melts in your mouth and are covered with chocolate for an even richer flavor.

The bursts of juicy maraschino cherries inside provide an unexpected flavor surprise. 

Substitutions And Additions

BROWNIE MIX: You can substitute a dark chocolate box of brownie mix or even a homemade brownie recipe for the boxed brownie mix. The mix is a bit more convenient.

FROSTING: You can substitute a regular tub of chocolate frosting for the whipped frosting.

The whipped frosting is much easier to work with, but it is a matter of preference. You can also substitute dark chocolate canned frosting for milk chocolate.

ALMOND BARK: You can substitute milk chocolate candy melts for almond bark for these brownie bites.

CHERRIES: You can substitute chocolate-covered cherries for the maraschino cherries. You will need to use a heaping 1½ tablespoon scoop.

How To Make This Chocolate Covered Cherry Brownie Bombs Recipe

Once you make the boxed brownie mix, you will create this tasty treat by hiding a cherry in the middle of each ball of the brownie mixture.

Once chilled, you can coat these in melted chocolate for a bite-sized treat that you won’t be able to resist.

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking pan with baker’s spray. You can use Baker’s Joy or a generic version. 

STEP TWO: Add the brownie mix, vegetable oil, water, and eggs to a medium-sized mixing bowl. Stir just until combined, do not over-mix.

Evenly spread the brownie batter into the prepared baking dish. Bake in the preheated oven according to the package instructions.

Allow the brownies to cool completely. 

STEP THREE: Crumble ½ of the cooled brownies into a large mixing bowl. Spoon ½ of the whipped frosting on top of the crumbled brownies.

Crumble the remaining brownies on top of the frosting and spoon the remaining frosting on top of the brownies.

Use a large spoon to combine the brownies and frosting until an even consistency. 

STEP FOUR: Line a baking sheet with parchment paper. 

STEP FIVE: Use a 1½ tablespoon cookie scoop to scoop the brownie mixture. Roll the brownie mixture into a ball in the palm of your hand.

Then slightly flatten the ball. Use your thumb to make a slight impression in the center of the brownie ball.

Place one of the cherries into the depression. Fold the brownie over the cherry and roll it into a ball to seal the cherry inside.

Place on the prepared baking sheet. Repeat for the remaining brownie mixture.

Place the brownie cake balls into the refrigerator for one hour. 

STEP SIX: Just before you are ready to coat the brownie balls, break the almond bark into pieces and add to a microwave-safe bowl medium-sized bowl.

Microwave the almond bark pieces in 1-minute intervals, stirring in between each interval until the almond bark is completely melted and smooth. 

STEP SEVEN: Place 1 brownie ball into the melted almond bark. Use a spoon to coat/roll the brownie ball.

Use a fork to gently pick up the coated brownie ball and tap the fork on the edge of the bowl to remove any excess chocolate.

Place the coated brownie back onto the parchment paper. Repeat with the remaining brownie balls. Chill in the refrigerator until ready to serve.

How To Serve

Chocolate-covered cherry bombs are a delicious treat to serve on any occasion.

Serve them alongside fresh fruits like strawberries, blackberries, and raspberries for a colorful presentation. 

Add a scoop of vanilla ice cream for something cool and creamy or a dollop of whipped cream for added sweetness. 

They’d be a fun treat to make for your loves for Valentine’s Day, along with our chocolate covered peanut butter hearts and Valentine cookies.

Our Matha Washington candy and chocolate covered graham crackers are two more chocolate-covered treats that will delight your taste buds.

MORE BOMBS RECIPES

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Storage

We have a few handy tips for storing these brownie bombs so that you can enjoy them later.

IN THE FRIDGE: Store any leftover chocolate brownie cherry bombs in an airtight container in the refrigerator for up to five days. 

IN THE FREEZER: You can freeze these sweet cherry brownie truffles for up to three months.

Allow the cherry brownie bombs to thaw overnight in the refrigerator before serving.

If you are a fan of chocolate and cherries, these chocolate covered cherry brownie bombs are a delicious, eye-catching treat that will be the highlight of any special occasion. With a juicy cherry center, we promise you won’t be able to stop at just one!

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Chocolate Covered Cherry Brownie Bombs

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These chocolate covered cherry brownie bombs are a decadent, flavorful treat with a cherry surprise in the middle that will be impossible to resist.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 24

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Ingredients

  

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• 18.3 ounces chewy fudge brownie mix (your favorite brand, I used Duncan Hines)
• ½ cup vegetable oil
• ¼ cup water
• 2 large eggs, room temperature
• 12 ounces whipped chocolate frosting (your favorite brand, I used Betty Crocker)
• 10 ounces maraschino cherries (drained, stems removed, and patted dry)
• 18 ounces chocolate almond bark

Instructions

 

• Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with baker’s spray (Baker’s Joy or generic version).
• Add the brownie mix, vegetable oil, water, and eggs to a medium-sized mixing bowl. Stir just until combined, do not over-mix. Evenly spread the brownie batter into the prepared baking dish. Bake according to the package instructions. Allow the brownies to cool completely.
• Crumble ½ of the cooled brownies into a large mixing bowl. Spoon ½ of the whipped frosting on top of the crumbled brownies. Crumble the remaining brownies on top of the frosting and spoon the remaining frosting on top of the brownies. Use a large spoon to combine the brownies and frosting until an even consistency.
• Line a baking sheet with parchment paper.
• Use a 1½ tablespoon cookie scoop to scoop the brownie mixture. Roll the brownie mixture into a ball. Then slightly flatten the ball. Use your thumb to make a slight impression in the center of the brownie ball. Place 1 of the cherries into the depression. Fold the brownie over the cherry and roll it into a ball to seal the cherry inside. Place on the prepared baking sheet. Repeat for the remaining brownie mixture. Place the brownie balls into the refrigerator for 1 hour.
• Just before you are ready to coat the brownie balls, break the almond bark into pieces and add to a microwave-safe bowl medium-sized bowl. Microwave the almond bark pieces in 1-minute intervals, stirring in between each interval until the almond bark is completely melted and smooth.
• Place 1 brownie ball into the melted almond bark. Use a spoon to coat/roll the brownie ball. Use a fork to gently pick up the coated brownie ball and tap the fork on the edge of the bowl to remove any excess chocolate. Place the coated brownie back onto the parchment paper. Repeat with the remaining brownie balls. Chill in the refrigerator until ready to serve.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your brownies as the suggested baking time approaches.
• If you are rolling the balls in your hands and you find that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the brownie mixture from sticking to you.
• If the almond bark is getting too hard while working with it, microwave in additional bursts of 15 to 30 seconds until it softens again.

Nutrition

Calories: 298kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 102mg | Potassium: 36mg | Fiber: 1g | Sugar: 39g | Vitamin A: 28IU | Calcium: 10mg | Iron: 1mg

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