Chocolate Covered Cherry Brownie Bombs are made using brownie crumbles baked from a box mix combined with whipped chocolate frosting, then scooped, rolled, and wrapped around a cherry, then coated in chocolate.
Chocolate-Covered Cherry Brownie Truffles
Our easy Chocolate Covered Cherry Brownie Bombs recipe requires nothing more than a chewy fudge brownie mix (plus the ingredients called for on the box), whipped chocolate frosting, and chocolate almond bark.
The baked chocolate cherry bomb brownie batter is cooled, crumbled, and combined with the frosting, then it’s rolled into round balls that wrap around a maraschino cherry and dipped in chocolate coating.
There’s no shame in making brownie cherry bombs from a mix because this simple shortcut produces the perfect brownie bite: a moist fudgy middle with a hard shell exterior makes a delicious hand-held dessert that’s a party-pleaser every time.
Better than a big batch of brownies and more fun than the classic chocolate-covered cherry candy, these homemade brownie truffles are a two-in-one sweet treat and served as perfectly portioned finger food in the form of a brownie ball.
Chocolate Brownie Cherry Bombs With Whiskey
Did you know you can bake boozy cherry bombs? Add a bite to your brownies by soaking your cherries in whiskey. But Crown Royal Cherry Brownie Balls are for adults only!
To make chocolate brownie cherry bombs with Crown Royal, simply pour whisky over the cherries and allow them to sit and soak overnight. When you’re ready to make your chocolate cherry bombs recipe, remove the cherries from the whisky and place them on a paper towel dry. Then follow the directions below.
Why We Love Chocolate Covered Cherry Brownies
- Quick and easy to make with shortcut steps.
- Uses a handful of simple ingredients.
- You can soak your cherries in whiskey to create Crown Royal Cherry Brownie Balls.
- Delicious candy coated brownie balls with a sweet surprise hidden inside.
- Decadent mini-desserts that are perfectly portioned and portable.
- Perfect for gift-giving, parties, or placing on a dessert tray.
Chocolate Covered Cherry Brownie Bombs Ingredients
- Chewy fudge brownie mix: I used a box of Duncan Hines mix but feel free to use your favorite brand.
- Vegetable oil
- Water
- Eggs
- Whipped chocolate frosting: I used a can of Betty Crocker frosting, but feel free to use your favorite brand.
- Maraschino cherries or cherry pie filling
- Chocolate almond bark
Substitutions and Additions
- Bake Your Brownies: You can substitute dark chocolate brownie mix, milk chocolate brownie mix, or even a homemade brownies recipe for the boxed brownie mix. The mix is just a bit more convenient.
- Find A Frosting: You can substitute a regular tub of chocolate frosting for the whipped frosting. Whipped frosting is much easier to work with, but it is a matter of preference. You can also substitute dark chocolate canned frosting for milk chocolate.
- Choose Your Chocolate: You can substitute milk chocolate candy melts for almond bark.
Recommended Tools
- 9×13-inch baking dish
- Baker’s spray
- Mixing bowls
- Large spoon
- Baking sheet
- Parchment paper
- 1½ tablespoon cookie scoop
- Fork or dipping tool
How to Make Chocolate-Covered Cherry Brownie Bombs
- Bake The Brownies: Combine the brownie mix, vegetable oil, water, and eggs. Spread the batter in a baking dish and bake at 350 degrees Fahrenheit according to the package instructions.
- Make The Brownie Mixture: Crumble the cooled brownies into mixing bowl and combine with the whipped frosting to an even consistency.
- Make Brownie Balls: Scoop and roll the brownie mixture into a ball. Flatten the ball and place a cherry into the middle. Fold the brownie over the cherry and roll it to seal the cherry inside. Chill in the refrigerator for 1 hour.
- Melt: Break the almond bark into pieces microwave in 1-minute intervals, stirring in between each interval until completely melted and smooth.
- Coat In Chocolate: Coat each brownie ball in melted chocolate. Chill in the refrigerator until ready to serve.
- Serve: Serve and enjoy!
Pro-Tips
- You can substitute chocolate covered cherries for the maraschino cherries. You will need to use a heaping 1½ tablespoon scoop.
- You can bake your brownies from scratch if you have a favorite recipe. Using a box mix is a bit more convenient.
How to Store Chocolate Covered Cherry Brownie Bombs
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cherry brownie bombs for up to 3 months. Allow the cherry brownie bombs to thaw overnight in the refrigerator before serving.
More Easy Desserts
Other Easy Dessert Recipes
- Caramel Apple Dump Cake
- Strawberry Crunch Poke Cake
- Brownie Truffles
- Red Velvet Cheesecake Bites
- Baileys Cheesecake Balls
- Punch Bowl Cake
- Rainbow Fudge
- Chocolate Covered Graham Crackers
- Kahlua Balls
- Boozy Cherry Bombs
Chocolate Covered Cherry Brownie Bombs
Serves — 24
Chocolate Covered Cherry Brownie Bombs are tasty brownie bites with a hidden cherry, coated in chocolate – a delightful surprise!
Prep Time 20 minutes
Cook Time 25 minutes
Rest and Chill Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Ingredients
- 18.3 ounces box of chewy fudge brownie mix (your favorite brand, I used Duncan Hines)
- ½ cup of vegetable oil
- ¼ cup of water
- 2 large eggs room temperature
- 12 ounce can of whipped chocolate frosting (your favorite brand, I used Betty Crocker)
- 10 ounce jar of maraschino cherries drained, stems removed, and patted dry
- 18 ounces of chocolate almond bark
Instructions
- Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with baker’s spray (Baker’s Joy or generic version)
- Add the brownie mix, vegetable oil, water, and eggs to a medium-sized mixing bowl. Stir just until combined, do not over-mix. Evenly spread the brownie batter into the prepared baking dish. Bake according to the package instructions. Allow the brownies to cool completely.
- Crumble ½ of the cooled brownies into a large mixing bowl. Spoon ½ of the whipped frosting on top of the crumbled brownies. Crumble the remaining brownies on top of the frosting and spoon the remaining frosting on top of the brownies. Use a large spoon to combine the brownies and frosting until an even consistency.
- Line a baking sheet with parchment paper.
- Use a 1½ tablespoon cookie scoop to scoop the brownie mixture. Roll the brownie mixture into a ball. Then slightly flatten the ball. Use your thumb to make a slight impression in the center of the brownie ball. Place 1 of the cherries into the depression. Fold the brownie over the cherry and roll it into a ball to seal the cherry inside. Place on the prepared baking sheet. Repeat for the remaining brownie mixture. Place the brownie balls into the refrigerator for 1 hour.
- Just before you are ready to coat the brownie balls, break the almond bark into pieces and add to a microwave-safe bowl medium-sized bowl. Microwave the almond bark pieces in 1-minute intervals, stirring in between each interval until the almond bark is completely melted and smooth.
- Place 1 brownie ball into the melted almond bark. Use a spoon to coat/roll the brownie ball. Use a fork to gently pick up the coated brownie ball and tap the fork on the edge of the bowl to remove any excess chocolate. Place the coated brownie back onto the parchment paper. Repeat with the remaining brownie balls. Chill in the refrigerator until ready to serve.
Jenn’s Notes
Servings: 24 – 1½ tablespoon chocolate covered cherry brownie bombs
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the cherry brownie bombs for up to 3 months. Allow the cherry brownie bombs to thaw overnight in the refrigerator before serving.
- You can substitute chocolate covered cherries for the maraschino cherries. You will need to use a heaping 1½ tablespoon scoop.
- You can bake your brownies from scratch if you have a favorite recipe. Using a box mix is a bit more convenient.
Nutrition Info
Calories: 338kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 35mg | Fiber: 1g | Sugar: 39g | Vitamin A: 25IU | Calcium: 10mg | Iron: 1mg
can I use regular chocolate frosting not being whipped?
I’m allergic to almonds. would milk chocolate chips work?
You should be able to use melted chocolate chips (such as dark, milk, or white chocolate) mixed with a bit of coconut oil or shortening to achieve a smooth, dippable consistency. This mixture will harden similarly to almond bark when cooled. However, I have not tested it to truly advise.
.I’d say that these are better than delicious. They are addictive. Good for gift giving.
. These are better than delicious. They are addictive. Good for gift giving.