These Chocolate Covered Cherry Brownie Bombs are delicious bites of brownie surrounding cherries and then dipped in chocolate! These are the perfect treat to make and give!
You could make these completely from scratch using this delicious mocha fudge brownie recipe and the best chocolate buttercream frosting. Or you can skip a few steps and use a box brownie mix and canned frosting. Either way it will be delicious and tasty! Need another brownie bomb? Make these Mint Creme Brownie Bombs!
THIS POST WAS WRITTEN IN 2013 AND THE PHOTOS AND RECIPE WERE UPDATED IN 2017 . . . . . but my kids could have easily done the same thing yesterday.
Have you ever noticed how creative kids are?
Yesterday as I was cleaning up the epic mess of toys that my entire house has become, it struck me how creative my kids are when they play with toys.
{Okay, full disclosure, the words that came to mind when I pulled a plastic alligator from the trunk of an elephant where something just shy of creative and more along the lines of annoying . . . }
The other day, when I was trying to entertain my kids with some older toys they haven’t seen in a while, I pulled out this little toddler toy . . . you know one of those table type toys that one year olds who are just learning how to walk can stand at and pretend to play on a computer . . . something that my kids are really good at pretending {cough}.
Anyway, they had absolutely no interest in playing with the table toy. Go figure, it’s made for one year olds. So Gavin, in his infinite creativity, pulled the legs off the table, which are kind of hallow, half circle sticks (I realize that made no sense, stay with me) and he started using them with a ball in kind of a field hockey scenario.
Super annoying? (My house was not built for field hockey. There is a reason “field” is in the name of the sport.)
Yes.
Totally creative?
Yes!
CHOCOLATE COVERED CHERRY BROWNIE BOMBS
You know what else is totally creative? Brownie Bombs. They are literally all over the internets in all different flavors. And they are totally amazing. I used them to inspire these Chocolate Covered Cherry Brownie Bombs! These little bombs are a whole lot easier than they look, and they end up looking like these super fancy truffles!
Plus they are cherries, wrapped in brownie, dipped in chocolate . . . so you know, they have that going for them.
Chocolate Covered Cherry Brownie Bombs
Ingredients
- 1 box of brownie mix and the ingredients it takes to make them
- 3/4 cup chocolate frosting
- 15 oz almond bark melted according to package instructions
- 1 can of cherry pie filling or maraschino cherries (see note)
Instructions
- Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
- Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you’ve made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
- Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
- Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
- Once you have all your bombs made, pop them in the freezer for about 20 minutes.
- While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
- After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
- Place it on wax paper and wait for it to dry completely.
Notes
did you make this
Chocolate Covered Cherry Brownie Bombs
Jennifer says
I have a pan of brownies just waiting to be turned into these!! They came out more cakey and we like fudgey, so crisis averted and new dessert to be made. I have jars of maraschino cherries on hand for some other goodies, would they work well for this? I am trying to remember the difference in the texture between canned and jarred and the only thing I can think is the canned may be softer and sweeter. Thanks!
Jennifer, funny you should mention maraschino cherries. After I posted this, pretty much all the comments on social media said, “I love this, but would use maraschino cherries!” I think it should be fine. The consistency will be a tiny bit different, but delicious!
Melinda says
I’m using sour cherries and special dark chocolate and dark chocolate brownie mix. Mmmmmm
Amy says
Do you keep them refrigerated after they are made?
You don’t have to Amy, but depending on what type of chocolate you use to coat them, it will be a good idea to keep it firm.
Sandy says
I’m thinking of trying this with maraschino cherries instead. Thanks for the idea.
Pat Wittorf says
Maybe I missed it, but what do you do with the rest of the cherry pie filling? You just strip the cherries out and …..????
Hi Pat! Spoon? Toss it? The choice is yours :)
Jenny says
Do you know about how long these would keep for? I could easily make them disappear well before they would ever go bad, but thinking about using them for Christmas and thinking about starting my baking now. :)
Hi Jenny! I think these would be best if eaten within one week of baking :)
Lynn Barnard says
I am soaking maraschino cherries in chocolate/cherry vodka as we speak & will be making these for an adult Valentines day party! Hopefully this will work well and they really will be Cherry Bombs!! Thanks! Can’t wait to try!!!
I hope you liked them Lynn!
Barbara says
I found that two cups of chocolate chips were too much and to thick, (3 to 4 cups would be a crazy amount )I thinned it with three TBS of coconut oil ,it helped but was still to thick. Next time I will make the brownies as directed, bake, then cover with chocolate chips (1 cup) return to oven for a few minutes and spread the warm chocolate chips over the brownies and then put half can of cherrie pie filling on top, cut and serve. I will omitt the chocolate frosting all together. This was to complacated to make cake pops.
MaLisa says
Do these need to be refrigerated? And idea how long their shelf life is? I used canned cherry pie as a cup cake filling a few years ago and learned they couldn’t be left out because the filling became really liquidy. I don’t think that would happen to these since it’s only 1 cherry, , but would like to make sure for some treat trays I’m assembling for other people.
I kept mine refrigerated, and I would say about one week shelf life
Dani Baker says
Which size pan did you use–8×8 or 9×9? Thanks!
Dani, I honestly don’t remember. I just used a box brownie mix and followed the directions on the back.