Fudgy brownies, sweet maraschino cherries, and a rich chocolate shell make these Chocolate Covered Cherry Brownie Bombs an irresistible treat!
Alright, confession time. You ever have one of those days where your sweet tooth just won’t quit? You want chocolate, but also something gooey, and maybe a little fruity surprise in there too? Yeah, that was me the first time I made these Chocolate Covered Cherry Brownie Bombs.
I remember staring at my pantry, feeling like some mad dessert scientist, trying to figure out what I could throw together that would hit all my cravings. Then I saw the leftover brownies from the night before (because apparently, my self-control exists only sometimes) and a jar of maraschino cherries from who-knows-when. That’s when the light bulb moment happened.
What if I wrapped a cherry inside a fudgy brownie ball and dipped the whole thing in melted chocolate? Spoiler alert: it worked. Like, really worked. The second I took a bite, I knew this was the treat I’d be making on repeat.
Why You’ll Love This Chocolate Covered Cherry Brownie Bombs Recipe?
- They taste like three desserts in one. Fudgy brownies + chocolate-covered cherries + a touch of cake pop magic? Perfection.
- They’re ridiculously easy to make. Bake, mix, roll, dip. No fancy equipment, no weird techniques.
- That cherry surprise! Just when you think it’s just a chocolate truffle, boom, you hit that sweet, juicy cherry.
- They look fancy but are totally foolproof. Perfect for gifting, parties, or just treating yourself after a long day.
Ingredient Notes:
These little bombs of joy are made with simple ingredients, but a few tweaks can make them even better.
Brownie Mix
- Any chewy fudge brownie mix works best! Stay away from the cake-style ones—too crumbly.
- Want to go all out? Use your favorite homemade brownie recipe instead.
Whipped Chocolate Frosting
- This acts as the glue to hold everything together. Whipped frosting mixes in easier than regular canned frosting.
Maraschino Cherries
- The juicy center that makes these so special.
- Drain them well and pat them dry—too much liquid will mess with the texture of the brownie mix.
Chocolate Almond Bark
- Melts into a smooth, flawless chocolate shell that hardens beautifully.
- No almond bark? Melt chocolate chips with a teaspoon of coconut oil for a glossy finish.
How To Make Chocolate Covered Cherry Brownie Bombs?
Step 1: Bake the Brownies
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and mix together the brownie mix, vegetable oil, water, and eggs. Pour into the pan and bake according to the package instructions. Once done, let them cool completely—trust me, trying to roll warm brownies is not fun.
Step 2: Make the Brownie Mixture
Crumble half of the cooled brownies into a mixing bowl. Add half of the whipped frosting and mix until combined. Repeat with the remaining brownies and frosting, stirring until it forms a sticky dough.
Step 3: Roll the Brownie Bombs
Line a baking sheet with
Step 4: Melt the Chocolate
Break apart the almond bark and melt in the microwave in 30-second intervals, stirring between each round until smooth.
Step 5: Dip & Coat
Want To Save This Recipe?
Drop each chilled brownie bomb into the melted chocolate, roll it around to coat, then lift it out with a fork, letting the excess drip off. Place back onto the
Step 6: Chill & Serve
Pop them in the fridge until the chocolate shell is set, then dig in!
Storage Options:
- Refrigerator: Store in an airtight container in the fridge for up to a week.
- Freezer: Freeze them for up to 2 months. Just let them thaw for a few minutes before eating.
- Room Temp: They can sit out for a few hours at a party, but keep them chilled if storing long-term.
Variations and Substitutions:
Want to mix things up? Try these ideas!
- White Chocolate Version: Swap out the almond bark for white chocolate for a totally different (but just as delicious) treat.
- Boozy Brownie Bombs: Soak the cherries in rum or bourbon before wrapping them in the brownie mixture.
- Crunchy Topping: Roll the dipped brownie bombs in crushed nuts, cookie crumbs, or sprinkles before the chocolate sets.
- No Cherries? No Problem! Replace with caramel-filled chocolates or mini peanut butter cups.
What to Serve with Chocolate Covered Cherry Brownie Bombs?
They’re amazing on their own, but if you want to go all out:
- With Ice Cream: Serve warm brownie bombs with a scoop of vanilla ice cream.
- Drizzled with Caramel or Raspberry Sauce: Adds an extra layer of flavor.
- With Coffee or Espresso: The rich chocolatey bites pair perfectly with a bold cup of coffee.
Frequently Asked Questions:
My brownie mixture is too sticky—help!
Chill it for 15-20 minutes before rolling. If it’s still too sticky, add a tiny bit of cocoa powder.
Can I use chocolate chips instead of almond bark?
Yep! Just melt 1½ cups of chocolate chips with 1 teaspoon of coconut oil for a smooth, glossy finish.
How do I make these extra fancy?
Drizzle with white chocolate, sprinkle with gold dust (fancy!), or top with a whole cherry before the chocolate sets.
These Brownie Bombs Are a Must-Try
If you love rich chocolate, gooey centers, and that classic cherry-chocolate combo, you need to try these. They’re easy, fun to make, and guaranteed to disappear fast (seriously, make a double batch).
So, what do you think—are you team brownie or team cherry? Or both? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Covered Cherry Brownie Bombs
Ingredients
- 18.3 oz box of chewy fudge brownie mix your preferred brand
- ½ c of vegetable oil
- ¼ c of water
- 2 large eggs room temperature
- 12 oz can of whipped chocolate frosting your preferred brand
- 10 oz jar of maraschino cherries drained, stems removed, and patted dry
- 18 oz of chocolate almond bark
Instructions
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish, with stick baking spray.
- In a bowl combine the brownie mix, ½ cup of vegetable oil, ¼ cup of water and 2 eggs until they are just mixed together. Pour the batter into the dish.
- Follow the instructions on the box. Bake the brownies accordingly. Once they are baked allow them to cool completely.
- Take half of the brownies. Crumble them into a bowl. Spread half of the can of frosting on top. Repeat this process with the remaining brownies and frosting, mixing well until you have a consistent mixture of brownies and frosting.
- Prepare a baking sheet by lining it with parchment paper. Scoop out portions of the brownie mixture using a 1.5-tablespoon scoop and flatten them slightly. Create an indentation in the center to place a cherry. Wrap each cherry with some of the brownie mixture shaping it back into a ball shape and place them on the baking sheet. Refrigerate for an hour.
- Break apart almond bark into pieces. Melt it in a microwave bowl using intervals of one minute while stirring in between until smooth.
- Dip each brownie ball into melted almond bark to coat it evenly. Use a fork to lift it out, tap off any chocolate and then place it back on parchment paper.
- Refrigerate until the chocolate coating sets, before serving these chilled brownie bombs.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
