Chocolate Cherry Brownie Bombs (Print Version)
# Ingredients:
→ Brownie Layer
01 -
3/4 cup (180 ml) chocolate frosting
02 -
1 boxed brownie mix, made following what's on the box
→ Filling
03 -
1 can (about 540 g) cherry pie filling, or grab some maraschino cherries—make sure to drain them
→ Coating
04 -
425 g almond bark, melted like the package says
# Instructions:
01 -
Take each cold brownie ball one at a time and dunk in that melty almond bark. Make sure they're coated all over and let any extra drip off. Place them on wax paper and wait till they're totally set.
02 -
While the brownie balls are in the freezer, get the almond bark melted in a heat-safe bowl—just do what the packaging says. Lay some wax paper on a tray for later.
03 -
Arrange the shaped brownie balls on a tray and pop them in the freezer for about 20 minutes so they stay together.
04 -
Scoop out roughly 1.5 tablespoons of the brownie mix. Flatten it in your hand, nestle a cherry in there, then wrap it up so it’s totally covered and roll into a ball.
05 -
Tear up your cooled brownies into little bits. Add in the chocolate frosting and mix until it sticks when squeezed but isn't too sticky.
06 -
Whip up the brownie batter like the box says, bake it, then let the whole thing cool off—don't let the edges get hard.
# Notes:
01 -
Maraschino cherries are a little less messy than pie filling but tend to be juicier inside your brownie balls.
02 -
Putting your brownie bombs in the freezer before storing helps keep their shape. Keep 'em in an airtight box with paper towels between layers.