Delicious Cherry Brownie Bombs

This is what I make when I want a brownie to be extra, a cherry to feel seen, and a Tuesday to suddenly feel like a party. Delicious Cherry Brownie Bombs are fudgy little brownie truffles wrapped around juicy cherries and dunked in melty chocolate so they set into that snap-when-you-bite shell. It’s basically a cake pop’s cooler cousin—no stick, more drama. They’re wildly easy, unapologetically rich, and yes, you can totally use a boxed mix. I usually do.

My husband calls these “danger balls,” which is rude but fair. The first time I made them, the kid wandered through the kitchen with cherry-stained fingers like a tiny gothic artist while he “helped,” and my husband ate four before dinner and just… accepted his fate. Now they show up for birthdays, potlucks, backyard hangouts—anytime we need a showy little bite that takes no fancy skills. They vanish fast. I stash a secret bag in the freezer behind the peas so I can have one with my coffee without sharing, because marriage is compromise, not martyrdom.

Why You’ll Love This Delicious Cherry Brownie Bombs

– Two-bite fudgy bliss with a cherry surprise in the middle. It’s giving Valentine’s Day… on a random Wednesday.
– No fancy tempering needed—melt chocolate, dunk, done. They look bakery-level without the headache.
– Uses boxed brownies or leftover brownies. We love a shortcut that tastes like effort.
– Make-ahead and freezer-friendly. Future you will be thrilled.
– Kid-approved, adult-obsessed. Also excellent for bribery. I said what I said.

How to Make It

Okay, here’s the move. Bake a pan of extra-fudgy brownies (8×8 works) or grab a store-bought tray if life is lifing. Let them cool until they’re not lava, then crumble the whole pan into a bowl like you’re making mud pies. Add a little binder—think 1/3 cup chocolate frosting or a few spoonfuls of softened cream cheese—just enough so it squishes together like play-dough, not wet cement.

Meanwhile, pull about 20–24 maraschino or cocktail cherries from the jar and pat them bone-dry with paper towels. If you skip the drying, the dough slips around and your chocolate throws a tantrum. Ask me how I know.

Scoop a tablespoon of brownie dough, flatten it in your palm, plop a cherry in the middle, and wrap it up. If a bit of cherry peeks out, just patch it. Roll into a ball and pop each one onto a parchment-lined sheet. Chill 20–30 minutes so they firm up and behave when dipping.

Melt 12 oz semisweet chocolate chips or melting wafers with 1 tablespoon coconut oil or shortening (microwave in 20–30 second bursts, stir, repeat). Dip the chilled balls, let the excess drip, set back on parchment, and decorate with sprinkles or a chocolate drizzle if you’re feeling fancy. They set in about 15 minutes in the fridge, or half an hour on the counter if your kitchen isn’t a sauna. That’s it. They taste like a chocolate-covered cherry had a fling with a brownie and everyone won.

Ingredient Notes

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– Brownie Mix (or Brownies): Fudgy > cakey. I bake a boxed mix in an 8×8 for thicker, moister crumbs—pull it when the center is just set so it crumbles into soft fudgey rubble.
– Cherries: Maraschino are classic and bright, but cocktail cherries (Luxardo/Amarena) are luxe. Dry them like you mean it. Wet cherries = slippery, sad bombs.
– Binder (Frosting or Cream Cheese): A few spoonfuls helps the crumbs hold. Frosting is sweeter; cream cheese is tangier. Start small—add more only if the dough won’t clump.
– Chocolate for Dipping: Melting wafers behave nicely. Chocolate chips work with a bit of coconut oil or shortening to thin and shine.
– Coconut Oil/Shortening: Makes the coating glossy and snappy. Skip it if using candy melts—they’re already primed.
– Sprinkles/Crushed Nuts: Optional but adorable. I like a salted almond dust for a grown-up moment.

Recipe Steps

1. Bake brownies in an 8×8 pan (boxed mix or your fave recipe) and cool completely.
2. Crumble brownies into a bowl and mix in 1/3 cup chocolate frosting (or 3–4 tbsp softened cream cheese) until the mixture holds together.
3. Pat cherries very dry with paper towels.
4. Scoop 1-tbsp portions, flatten, wrap around a cherry, and roll into a ball; place on parchment.
5. Chill bombs 20–30 minutes until firm.
6. Melt 12 oz chocolate with 1 tbsp coconut oil; dip, decorate, and let set.

What to Serve It With

– Espresso or super-strong coffee (the bitter cuts the sweet—chef’s kiss).
– A tiny scoop of vanilla ice cream and a drizzle of warm cherry syrup from the jar.
– Bubbly anything: seltzer, prosecco, even a cherry cola for a nostalgic hit.
– After-dinner sippers: port, bourbon, or that bottle you “saved for a special night” (this counts).

Tips & Mistakes

– Dry the cherries like your sanity depends on it. Moisture is the enemy of stickage.
– Don’t over-binder the dough. If it’s greasy or squishy, it’ll slide right off the cherry.
– Chill before dipping. Warm bombs = crumbs in your chocolate = streaky coats.
– Use a fork for dipping and tap gently to shed excess.
– If your coating blooms (goes streaky/gray), it’s still totally fine to eat—just less glossy. Melting wafers help avoid that.

Storage Tips

Fridge: Keep in an airtight container up to 5 days. They’re delightful cold—the shell snaps, the center stays fudgy, and you will absolutely “accidentally” eat one for breakfast. No shame here.
Freezer: Freeze on a sheet, then bag up to 2 months. Thaw 10–15 minutes on the counter or eat straight from the freezer if you like them extra chewy.

Variations and Substitutions

– Boozy cherries: Soak maraschinos in bourbon or rum 30–60 minutes, then pat dry. Adults will lose their minds.
– Gluten-free: Use a GF brownie mix. Texture is great—just keep it fudgy.
– Dairy-free: Use dairy-free chocolate and a splash of oil instead of frosting/cream cheese.
– Jam core: Freeze teaspoon-sized dollops of cherry jam on parchment and wrap the brownie around those if you’re out of cherries.
– White chocolate shell: Pretty, sweeter; add a pinch of salt on top to balance.
– Crunch factor: Roll the dipped bombs in crushed almonds, pistachios, or even cookie crumbs.

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Frequently Asked Questions

Delicious Cherry Brownie Bombs

Fudgy brownie bites wrapped around juicy maraschino cherries and dipped in silky chocolate. These easy, party-ready treats are rich, bite-size, and irresistibly festive.

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Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 box fudge brownie mix (18.3 ounce) prepare as directed on the box
• ▢ 4 ounce cream cheese softened
• ▢ 1 teaspoon vanilla extract
• ▢ 24 cherries maraschino cherries well drained and patted dry, stems removed
• ▢ 12 ounce semisweet chocolate chips or candy melting wafers
• ▢ 1 tablespoon coconut oil or vegetable shortening, to thin chocolate
• ▢ 0.5 cup sprinkles or finely chopped toasted almonds optional for topping

Instructions

Preparation Steps

• Preheat oven according to brownie mix directions. Prepare batter as directed and bake in a parchment-lined pan until a toothpick comes out with moist crumbs. Cool completely.
• Crumble the cooled brownies into a large bowl. Add the softened cream cheese and vanilla extract. Mix with a spatula or your hands until a thick, fudgy dough forms that holds together.
• Drain cherries very well and pat dry with paper towels to remove excess moisture.
• Scoop about 1 tablespoon of brownie mixture, flatten in your palm, and wrap it around a cherry to completely encase it. Roll into a smooth ball and place on a parchment-lined baking sheet. Repeat with remaining mixture.
• Freeze the rolled bombs for 20 minutes until firm.
• Melt chocolate chips with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth and fluid.
• Dip each chilled brownie bomb into the melted chocolate, letting excess drip off. Return to the lined sheet and add sprinkles or nuts while the coating is still wet.
• Refrigerate 10 to 15 minutes to set. Serve slightly chilled or at cool room temperature.

Notes

For the smoothest coating, keep the brownie bombs cold before dipping and make sure the cherries are very dry. Store covered in the refrigerator for up to 4 days or freeze for up to 1 month.