Description
If you’re looking for the ultimate indulgent treat, these Chocolate Covered Cherry Brownie Bombs are guaranteed to impress. Imagine fudgy brownie bites wrapped around sweet maraschino cherries, then dipped in rich melted chocolate—each bite is a burst of chewy, gooey, chocolaty goodness with a sweet surprise inside. These little delights are perfect for holidays, parties, or when you just need something truly decadent.
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Ingredients
For the Brownie Base:
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1 box fudge brownie mix (plus eggs, oil, and water as directed on box)
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½ cup mini chocolate chips (optional, for extra fudginess)
For the Filling:
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24 maraschino cherries, drained and patted dry with stems removed
For the Coating:
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12 oz semisweet chocolate chips or melting chocolate
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1 tbsp coconut oil or vegetable shortening (for smooth melting)
Optional Toppings:
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White chocolate drizzle
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Crushed nuts
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Sprinkles or edible glitter
Instructions
Step 1: Bake the Brownies
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Preheat oven according to brownie mix package instructions.
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Prepare the brownie batter as directed. Add mini chocolate chips if using.
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Pour into a greased or parchment-lined baking pan and bake until set (usually 22–26 minutes, depending on mix and pan).
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Let cool completely—this is important for rolling later.
Step 2: Prep the Cherries
5. While the brownies cool, drain maraschino cherries and pat them dry with paper towels.
6. Remove stems if present, and set cherries aside on a paper towel to soak up excess moisture.
Step 3: Form the Brownie Bombs
7. Once brownies are cool, break them into small pieces and place in a large bowl.
8. Use your hands or a spoon to mash the brownies into a sticky dough-like consistency.
9. Scoop about 1 tablespoon of brownie mixture and flatten it slightly.
10. Place a cherry in the center, then mold the brownie around it, forming a ball.
11. Repeat until all cherries are used and place bombs on a parchment-lined tray.
Step 4: Chill the Bombs
12. Refrigerate the brownie bombs for 30 minutes to firm them up before dipping.
Step 5: Melt the Chocolate
13. In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring in between, until smooth.
14. Alternatively, use a double boiler for even melting.
Step 6: Dip & Decorate
15. Using a fork or toothpick, dip each brownie bomb into the melted chocolate, coating fully.
16. Let excess chocolate drip off, then transfer to parchment paper.
17. While the coating is still wet, add sprinkles, drizzle with white chocolate, or top with nuts.
18. Let set at room temperature or refrigerate until chocolate is firm.
Notes
Dry the Cherries Well – Excess liquid will make it hard for the brownie to stick.
Don’t Overbake Brownies – Fudgy texture works best for shaping.
Use a Cookie Scoop – For uniform size and easy rolling.
Chill Before Dipping – Cold brownie bombs hold their shape better when dipped in warm chocolate.
Smooth Chocolate Coating – Add a bit of oil to melted chocolate for a silky, even dip.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 25 minutes
- Cuisine: American