Cherry brownie bombs are a chocolate-covered brownie bite, with a hidden cherry in the center. A sweet and refreshing brownie bite that is a hit with a crowd. These chocolate-covered brownie bites are such a fun dessert to serve up for any and every occasion.
A boxed brownie base mixed up and paired with cream cheese, maraschino cherries, and a melting chocolate coating that melts in your mouth. These bite-size balls are bursting with flavor.
Consider trying these brownie truffles, German chocolate brownies, or even this buckeye brownie recipe. All of these are brownie-based desserts.
What Are Cherry Brownie Bombs?
A brownie batter that is paired with cream cheese to make brownie truffles. But we didn’t stop there and added a maraschino cherry in the center for a surprise. The best part of all, I started with a boxed brownie mix to make this an easy and decadent chocolate dessert.
Reasons To Make These Cherry Brownie Bombs
- Starts with a boxed brownie mix, so it is easy to make.
- Simple everyday ingredients that you might already have on hand in your kitchen.
- Great for parties, summer cookouts, holiday events, gifting to friends and family, and more.
- Bite-size dessert that is coated in sweet chocolate coating.
- These brownie truffles with cherries can be made a day ahead of time.
Ingredients You Will Need
Brownie Mix – You will use boxed brownie mix for the base of these brownie truffles. I used a pre-made mix so it would eliminate excess ingredients and save on prep.
Cream Cheese – Reach for room temperature cream cheese so it blends well with the brownie mix.
Vanilla – Vanilla extract is going to offer a sweet and aromatic flavor to the bites.
Salt – A pinch of salt will enhance the flavor of the chocolate and the cherry in the center.
Chocolate – I used melting chocolate wafers to dip the balls in for a decadent finishing touch to the brownie bites.
Crisco – The shortening is used to help create that glossy and smooth texture but also it helps the chocolate to harden nicely.
Variations to Recipe
- Bake brownies as directed, allow the mixture to cool, and then crumble and mix with cream cheese mixture if you want a baked brownie bomb.
- Swap the maraschino cherry with a classic Bing cherry. Just make sure to remove the seed before you place the mixture.
- Soak the cherries in vodka for 1 hour before you assemble to make a boozy brownie bomb.
- Instead of a cherry in the center swap with a piece of chocolate, peanut butter cup, caramel ball, etc.
- Swap the chocolate for coating with white chocolate, colored candy melts, or any other type of chocolate.
- Add sprinkles or drizzle with melted chocolate to decorate the cherry brownie bombs.
- Swap the cream cheese with chocolate or vanilla frosting. I prefer to use a whipped-style frosting, it is a great texture.
How to Heat Treat Brownie Mix
Eating raw flour can make you sick, so it is recommended to heat treat the brownie mix before you go and add the other ingredients. Follow either method below.
- MICROWAVE INSTRUCTIONS for heat treating cake or brownie mix: To heat treat the cake mix, microwave the cake mix in a microwave-safe bowl for (2) 30-second intervals stirring in between. Allow the cake mix to come to room temperature before using.
- OVEN INSTRUCTIONS for heat treating cake or brownie mix: place cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
Tips For Making
Drain Cherries
I do recommend placing cherries on a paper towel-lined plate. Remove the stems and then allow the cherry juice to soak up a bit. This will help when you place the brownie mixture around the balls.
I do recommend that you use a hand or stand mixer. It is not something you have to have, but it will help give you that ultra-velvety texture. Mix until the mixture is fully combined.
Mixer Is Recommended
Refrigerate The Brownie Balls
It is a must to refrigerate the balls once you get them rolled up. The reason is that you want to ensure they are firm and won’t break apart when you dip in the chocolate. This will make the balls easier to handle.
Melting Chocolate
You can microwave the chocolate candy melts or use a double boiler. Just follow the directions on the back of the package.
Shake Off Excess Chocolate
Once you dip the chocolate make sure to shake off the excess chocolate so it doesn’t pool up on the parchment paper-lined tray. If you don’t lightly shake off the chocolate it will create a big clump of chocolate on the tray.
Storing
Refrigerate these bite-size cherry brownie bombs in a sealed container in the fridge. These bite-size bombs will last for around 1-2 weeks. You will find they dry out a bit once they sit in the fridge for too long.
You can also freeze any of the bombs you don’t plan to eat. Place in a freezer bag or freezer container. Freeze for up to 2-3 months. Then thaw in the fridge overnight or even eat straight from the freezer.
These are fantastic desserts to pull out of the fridge for unexpected guests or that mid-day sweet tooth craving. These brownie bites are so easy to make and keep on hand.
Recommended Tools
- Mixing Bowl
- Cookie Scoop
- Hand Mixer or Stand Mixer
- Parchment Paper
- Forks or Chocolate Dipping Tool
FAQs
Can I use a cherry pie filling in replace of maraschino cherry?
Yes, you can use pie filling in replace of the maraschino cherry in the center. Just lightly scoop out a cherry, and place that in the center. I try not to use as much gel from the filling as it makes it a bit messy.
Will almond bark work for dipping these brownie bites in?
Yes, you are very welcome to use a chocolate almond bark in replace of candy melts. I find that it works just as well. Feel free to add the shortening to the almond bark.
Can I make cherry brownie bombs in advance?
Go right ahead and make these bombs 1-2 days in advance. Feel free to make them ahead of time if you need to maximize your time. Just keep the bombs stored in the fridge until you are ready to serve them up.
How do I achieve a smooth chocolate coating on the brownie bombs?
Adding in the shortening is going to help create that perfectly smooth chocolate coating for dipping. You will find sometimes the chocolate can be too thick without it, so the shortening thins it up a bit.
More Easy Brownie Recipes
Cherry Brownie Bombs
Ingredients
- Box of Fudge brownie mix heat treated (see notes)
- 8 oz block of cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 18-24 maraschino cherries stems removed
- 2 cups dark chocolate melting wafers
- 1 tablespoon crisco
Instructions
- In a large mixing bowl, combine brownie mix, cream cheese, vanilla and sea salt. Mix for 3-4 minutes until fully combined and dough like. It should be very sticky and somewhat sticky.
- Place inside the refrigerator to chill for 1 hour.
- After chill time, prepare a large baking sheet with parchment paper. Then scoop out ½ tablespoon of mixture and roll into a ball. Add to the parchment paper and flatten gently using your fingers. Repeat this process until you fill up the baking sheet (I like to fit 15-18 balls per 11×17 sheet). You may need to wash your hands after this step.
- Add a cherry to the center of each flattened brownie ball. Be sure there is no residual juice on the cheery.
- Repeat step 3 for every ball you made. Add the flattened brownie dough on top of each cherry.
- Using your hands, gently pinch together the brownie sides and roll into a smooth ball in between the palms of your hands. Repeat for each ball.
- Place baking sheet back inside the refrigerator for 2 hours.
- Near the end of the chill time, began to prepare your melting wafers. Add wafers to a microwave safe bowl. Heat for 1 minute on 50% power. Stir and add in crisco. Return to the microwave and continue to heat in 30 second bursts, stirring in between, until silky smooth.
- Remove the baking sheet from the refrigerator. Using two forks or dipping tools, gently dip each ball into the melted chocolate, covering it completely. Allow any excess chocolate to drain off the ball (be sure to scrape the bottoms of your forks/tools to remove excess chocolate as well) before adding the chocolate covered ball back onto the baking sheet. Repeat for each ball.
- After all the balls are dipping, return the baking sheet to the refrigerator and allow to chill for 30 minutes before serving.
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