Desserts

Chocolate Covered Cherry Brownie Bombs

Name: Chocolate Covered Cherry Brownie Bombs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box brownie mix; 1 cup maraschino cherries, drained; 1 cup chocolate chips; 2 tablespoons vegetable oil; 1/4 cup heavy cream; Sprinkles (optional)

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These chocolate covered cherry brownie bombs are small, rich bites that pair fudgy brownie, a sweet maraschino cherry, and a crisp chocolate shell. They taste decadent, smell like warm cocoa, and have a soft, chewy center with a pop of cherry. They are easy to make and great for parties, gifts, or a special weeknight treat.

Recipe Information

Prep Time: 30 minutes (includes assembly)
Cook Time: 25 minutes (baking)
Total Time: 55 minutes
Servings: 24 brownie bombs
Difficulty Level: Easy

Nutrition Information

(Approximate per serving — 1 brownie bomb)

Calories per serving: 160 kcal
Protein: 2 g
Carbohydrates: 20 g
Fat: 9 g
Fiber: 1.5 g
Sugar: 15 g
Sodium: 120 mg

Why Make This Chocolate Covered Cherry Brownie Bombs

These brownie bombs turn a simple boxed brownie into a show-stopping, bite-sized treat. The fudgy brownie wraps a sweet, tangy cherry. Cold, crunchy chocolate coating balances the soft center. They look festive and taste like a bakery indulgence, but they take little time and few ingredients. They are perfect for potlucks, holiday plates, or a sweet gift.

How to Make Chocolate Covered Cherry Brownie Bombs

This recipe is straightforward. Bake a pan of brownies, cut and stuff each piece with a maraschino cherry, roll into balls, and dip in glossy chocolate. Chill until set. Work in stages so the brownies are fully cool before handling. Use a fork or dipping tool for neat chocolate shells. Simple swaps let you customize flavor and texture.

Ingredients:

1 box brownie mix
1 cup maraschino cherries, drained
1 cup chocolate chips
2 tablespoons vegetable oil
1/4 cup heavy cream
Sprinkles (optional)

Directions:

Step 1: Preparation

Prepare the brownie mix according to the package instructions and bake in a greased pan. Follow the box for bake time and temperature. After baking, allow the brownies to cool completely in the pan, then transfer to a wire rack. Cooling fully prevents the brownie from falling apart when you cut and shape it.

Step 2: Mixing

Once cooled, cut brownies into bite-sized squares. Place a drained maraschino cherry in the center of each square. Use the back of a spoon to press the cherry slightly into the brownie. Roll the brownie squares around the cherries to form smooth balls. If the brownies are too dry, add a teaspoon of frosting or a few drops of cream to help them hold together.

Step 3: Cooking

In a microwave-safe bowl, combine chocolate chips, vegetable oil, and heavy cream. Heat in 20–30 second intervals, stirring between each, until the chocolate is fully melted and smooth. The oil and cream make the chocolate thinner and shinier for a nice shell. Do not overheat — stir until glossy.

Step 4: Finishing

Dip each brownie bomb into the chocolate mixture, coating it thoroughly. Lift with a fork and tap gently to remove excess chocolate. Place the coated bombs on a parchment-lined baking sheet. If desired, sprinkle with sprinkles before the chocolate hardens. Refrigerate until the chocolate is set, about 20–30 minutes, then serve.

How to Serve Chocolate Covered Cherry Brownie Bombs

Serve chilled or at room temperature. Arrange on a platter with paper liners for parties. They pair well with coffee or a glass of milk. For a dessert plate, serve two bombs with whipped cream or a scoop of vanilla ice cream. They also make a pretty gift when boxed with tissue paper.

How to Store Chocolate Covered Cherry Brownie Bombs

Room temperature: Store in an airtight container for up to 24 hours (best if chocolate is not too soft).
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature for 10–15 minutes before serving for best texture.
Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight.

Expert Tips for Perfect Chocolate Covered Cherry Brownie Bombs

Cool completely: Work with fully cooled brownies to make clean cuts and smooth balls.
Use a cookie scoop: A small cookie scoop yields uniform sizes and faster assembly.
Chill slightly before dipping: If balls are very soft, chill 10–15 minutes before dipping to help them hold their shape.
Temper-like shine: Add the oil and cream, but avoid overheating chocolate. Stir until glossy and smooth.
Avoid soggy centers: Drain cherries well. Pat dry with paper towels to reduce excess syrup.
Fix cracks: If the chocolate cracks after chilling, warm a spoon and smooth the surface quickly, or dip again briefly.
Substitutions: Use vegan brownie mix, coconut cream instead of heavy cream, and coconut oil instead of vegetable oil for a dairy-free version. Use dark chocolate for less sweetness or white chocolate for a sweeter, festive look.

Delicious Variations

Almond Joy Bombs: Add shredded toasted coconut and an almond on top before dipping.
Boozy Cherry Bombs: Soak cherries briefly in cherry liqueur or rum for adult-only treats.
Nut Crunch: Roll coated bombs in chopped toasted nuts right after dipping.
Mint Chocolate: Add 1/2 teaspoon peppermint extract to the melted chocolate for a minty shell.
White Chocolate Raspberry: Use white chocolate for dipping and press freeze-dried raspberry powder on top.

Frequently Asked Questions

Q: Can I use fresh cherries instead of maraschino?
A: Yes, but fresh cherries have more moisture. Pit and dry them thoroughly, and consider tossing in a little cornstarch to absorb juice. Fresh cherries give a fresher flavor but may need a short chill to firm up.

Q: How do I prevent the chocolate shell from cracking when chilled?
A: Rapid extreme temperature changes cause cracking. Chill gently in the fridge for 20–30 minutes. Use a chocolate mix with oil or cream to keep the shell a bit more flexible. Avoid freezing unless you want a firmer shell later.

Q: Can I make these ahead for a party?
A: Yes. Make up to 5 days ahead and keep refrigerated. You can also freeze them for up to 2 months and thaw in the fridge overnight before serving.

Q: My brownie balls fall apart when I roll them. How can I fix that?
A: The brownie may be too dry. Mix in a small amount (1–2 teaspoons) of frosting, cream, or softened butter to help bind them. Chill the balls 10–15 minutes before dipping.

Q: Is there a way to get a glossy, thin chocolate coating?
A: Yes. Warm the chocolate gently and add the 2 tablespoons of vegetable oil plus the 1/4 cup cream as the recipe says. Stir until smooth and slightly runny. Use a fork to tap off excess after dipping for a thin, even shell.

Q: How many brownie bombs will one box make?
A: This recipe yields about 24 bite-sized bombs when you cut the brownies into small squares. You can make larger or smaller bites; adjust serving counts accordingly.

Conclusion

These Chocolate Covered Cherry Brownie Bombs are easy to make and delightfully indulgent. They combine fudgy texture, bright cherry flavor, and a crisp chocolate shell for an irresistible bite. Try them for holidays, gift boxes, or any gathering — they always disappear fast. For a similar inspiration and presentation ideas, see Chocolate Covered Cherry Brownie Bombs – Simple Joy (https://www.simplejoy.com/chocolate-covered-cherry-brownie-bombs/). Enjoy making them, and have fun sharing these sweet bites with friends and family.