Chocolate Covered Cherry Brownie Bombs
Experience the combination of textures and flavors with these irresistible Chocolate Covered Cherry Brownie Bombs. Indulge, in the richness of brownies complemented by the delectable sweetness of maraschino cherries all wrapped in a delicate shell of crisp melt-in-your-mouth chocolate almond bark. Each bite will transport you to a world of decadence and surprise leaving you satisfied. These brownie bombs are perfect, for those who appreciate the blend of cherry and chocolate showcasing how ordinary ingredients can be transformed into extraordinary treats.
24 Servings
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
For all the gluten-sensitive sweet tooths out there, transforming these Chocolate Covered Cherry Brownie Bombs into a gluten-free delight is a piece of cake—or should I say, a piece of brownie! Begin with a gluten-free brownie mix renowned for its rich, fudgy texture that could fool any wheat-laden counterpart. Swap in your favorite gluten-free chocolate frosting, ensuring it's whipped to perfection for that dreamy texture. When it comes to the almond bark, most are naturally gluten-free, but always double-check the packaging to be safe. And let's not forget those maraschino cherries—naturally gluten-free gems that add that pop of surprise.