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.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
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.