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Inside each fudgy bite, you’ll find a juicy cherry wrapped in a smooth chocolate shell. These little treats always disappear fast when I share them with friends. I started making them one holiday season, and now everyone’s hooked.
I used to make these with my niece. She got such a kick out of rolling them, and she couldn’t wait for everyone to try her masterpieces.
Mouthwatering Ingredients
- Brownie mix (plus oil and eggs): go for fudgy mixes for the richest texture. Pull them out of the oven early so they stay soft.
- Chocolate frosting: grab premade or whip up your own for extra richness. Start with a little and add as you go—the dough shouldn’t get sticky.
- Almond bark (melting chocolate): creamy kinds melt best and make a solid shell. It works better than plain chocolate chips.
- Maraschino cherries or cherry pie filling: Maraschinos are less messy and hold their shape, but pie filling adds juicy flavor. Either way, dry them well first.
Easy Steps to Make It
- Get the Chocolate Ready:
- Break almond bark into chunks and zap in the microwave, stirring after each burst until smooth. Pour into a tall bowl for dipping.
- Chill Those Balls:
- Pop the shaped brownie bombs onto a tray and freeze them single-layer for twenty minutes until they’re nice and firm for dipping.
- Cover and Set:
- One at a time, dunk chilled balls into melted bark using a fork, let the extra drip off, then put on parchment or wax paper. Leave them alone to set up hard.
- Mash and Mix:
- Tear the cooled brownies into crumbs in a big bowl. Blend in about three-quarters cup frosting with your hands or a strong spatula until you can squeeze the mix into balls. Don’t add too much—just enough to hold together.
- Prep the Cherries:
- Lay cherries on paper towels and gently pat away all liquid. You want them dry so the bombs stay crisp.
- Shape the Bombs:
- Grab a spoonful and flatten it. Press a cherry in the middle and snugly push dough around it. Gently roll so the cherry disappears inside.
- Bake the Brownies:
- Cook brownies as the box says in a metal pan for even results. Wait till they’re totally cool or they’ll be messy when you try to roll them.
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I just love the snap of the chocolate shell and the cherry surprise. My daughter always tries to pick the one with the biggest cherry hidden in the middle.
Keeping Them Fresh
Put the bombs in a sealed container on the counter for up to three days. Longer than that, move them to the fridge—just put wax paper between layers so they don’t get sticky. They also freeze like a dream; let them thaw for about an hour before serving.
Swap Outs for Ingredients
Homemade brownies work if you have a batch, just keep them extra fudgy, not cakey. No almond bark? Melting wafers will do in a pinch. If you want some tang, swap in cream cheese frosting for a nice zing against the cherries.
Fun Ways to Serve
Pile these on a cute platter for parties or load up bakery boxes for a sweet homemade gift. They’re perfect with a mug of coffee or cold milk. For something fancier, drizzle white chocolate over the top after they set up.
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A Little Backstory
Chocolate-covered cherries have been a go-to treat in American candy shops for ages. These bombs flip the classic by mixing everyone’s love of brownies with that nostalgic cherry center. At my house, we crave them most around Valentine’s Day and Christmas.
Frequently Asked Questions
- → Can I use fresh cherries instead of maraschino or pie filling?
Yep, just pit them first. They won't be as juicy or sweet though, and you'll want to dry them off really well so brownie balls aren't too wet.
- → What is the best way to coat the brownie bombs in chocolate?
Grab a fork or something like a candy dipper, dunk each one in the melted almond bark, then tap off extra chocolate before setting it onto wax paper.
- → Can these be made ahead of time?
For sure. Make 'em and chill overnight, no problem. If you want them to last more than a day, stash in the fridge in an airtight box with paper towels in between layers.
- → Is it possible to freeze the finished brownie bombs?
Totally. Freeze them separate first, then move to a sealed container layered with paper towels. Let them thaw in the fridge when you want some.
- → Will any kind of frosting work for binding the brownie crumbs?
Chocolate frosting's a classic, but vanilla or even cream cheese stuff can do the trick. Just add enough so the mix sticks together.