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Chocolate Covered Cherry Brownie Bombs are displayed in this featured image, showcasing their decadent chocolate coating and enticing cherry filling.

Chocolate Covered Cherry Brownie Bombs

These irresistible brownie bombs combine fudgy brownies, juicy maraschino cherries, and a crisp chocolate coating for an explosion of flavor in every bite. They're perfect for satisfying chocolate cravings and are surprisingly easy to make.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 12 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
  • Sprinkles, chopped nuts, or white chocolate drizzle optional

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Measuring cups and spoons
  • Small cookie scoop (optional)
  • Parchment Paper or Silicone Baking Mat
  • Double boiler or microwave-safe bowl
  • Toothpicks or dipping tools
  • Spatula
  • Fork

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper.
  2. In a large mixing bowl, combine the melted butter, sugar, cocoa powder, and salt. Mix well until smooth.
  3. Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. The batter should be glossy and thick.
  4. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  6. Let the brownies cool completely in the pan before proceeding.
  7. Once the brownies are completely cool, crumble them into a large bowl.
  8. Take a small amount of crumbled brownie (about 1-2 tablespoons) and flatten it slightly in your palm. Place a drained maraschino cherry in the center.
  9. Carefully wrap the brownie around the cherry, forming a ball. Make sure the cherry is completely enclosed.
  10. Place the brownie cherry balls on a parchment-lined baking sheet and chill in the freezer for at least 30 minutes.
  11. In a double boiler or microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening).
  12. If using a double boiler, heat over simmering water, stirring occasionally until the chocolate is completely melted and smooth. If using a microwave, heat in 30-second intervals, stirring in between, until melted.
  13. Remove the brownie cherry balls from the freezer. One at a time, dip each ball into the melted chocolate, ensuring it's completely coated. Use a toothpick or dipping tool to help you.
  14. Gently tap off any excess chocolate.
  15. Place the dipped brownie cherry bombs back on the parchment-lined baking sheet. If desired, sprinkle with sprinkles, chopped nuts, or a drizzle of white chocolate before the chocolate sets.
  16. Return the baking sheet to the refrigerator and chill for at least 15-20 minutes, or until the chocolate is firm.

Notes

Don't overbake the brownies. Dry the cherries well before using. Chilling the brownie balls before and after dipping is essential. You can use different types of chocolate for the coating, such as dark chocolate, milk chocolate, or white chocolate. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.