If you have a sweet tooth that loves the rich decadence of chocolate paired with the bright burst of fruit, this Cherry Brownie Bombs Recipe is going to become your new obsession. Imagine a fudgy brownie center, soft cream cheese swirled in, hiding a juicy maraschino cherry right in the middle, all wrapped in a smooth dark chocolate shell. Each bite delivers a perfect balance of chewy, creamy, fruity, and chocolatey that will keep you coming back for more. These delightful treats are not only eye-catching but also incredibly satisfying and easy to make. Get ready to wow your friends and family with these irresistible brownie bombs!
Ingredients You’ll Need
With just a handful of ingredients, this Cherry Brownie Bombs Recipe is surprisingly straightforward. Each element plays an essential role—from the fudgy brownie base to the creamy swirl enhancing texture, and the cherries adding that natural pop of color and flavor.
- Box of fudge brownie mix: Provides the rich, chocolatey base that sets the foundation for the bombs’ irresistible taste.
- 8 oz block of cream cheese (softened): Adds luscious creaminess and depth, making the texture delightfully soft and moist.
- 1 teaspoon vanilla extract: A subtle flavor enhancer that makes every bite more aromatic and inviting.
- Pinch of sea salt: Balances the sweetness and brings out the chocolate’s richness.
- 18-24 maraschino cherries (stems removed): Bursting with sweet juiciness, these cherries are the surprise inside each brownie bomb.
- 2 cups dark chocolate melting wafers: For a silky, glossy coating that perfectly encloses the brownie balls.
- 1 tablespoon Crisco: Helps the melted chocolate shell to be smooth and shiny when it hardens.
How to Make Cherry Brownie Bombs Recipe
Step 1: Mix the Brownie Base
Start by combining your boxed fudge brownie mix with softened cream cheese, vanilla extract, and just a pinch of sea salt in a large bowl. Mix vigorously for about 3 to 4 minutes until the mixture transforms into a thick, sticky, dough-like consistency. This step is where the magic begins—getting everything perfectly blended ensures your bombs stay moist and flavorful.
Step 2: Chill the Batter
Pop the sticky brownie dough into the refrigerator for an hour. This chilling period firms it up just enough to handle, making it easier to shape later, while also letting the flavors meld beautifully.
Step 3: Shape the Bottom Layer of Brownie
On a parchment-lined baking sheet, scoop out half a tablespoon of the chilled dough for each piece. Roll each portion into a ball then gently flatten it with your fingers. Arrange them spaced evenly on the sheet. Depending on your sheet size, you’ll usually get around 15-18 pieces per sheet. A quick hand wash after this step is always a good idea since the dough can be sticky!
Step 4: Add the Cherry Center
Place one maraschino cherry in the center of each flattened brownie dough circle. Make sure the cherries are dry and free of excess juice to avoid sogginess, as that juice can interfere with the chocolate coating later.
Step 5: Cover the Cherries
Repeat the flattening process by placing another flattened brownie dough disk over each cherry, carefully sealing the edges around the cherry. This creates the “bomb” effect, with the cherry perfectly encased in the middle.
Step 6: Form the Brownie Bombs
Gently pinch the edges together and roll each piece between the palms of your hands until smooth and round. This careful rolling is essential for a uniform look and helps lock in the cherry center securely.
Step 7: Chill Again
Return your formed brownie bombs to the refrigerator for a solid two hours. This thorough chilling is critical—it firms up the bombs so they hold their shape during chocolate dipping.
Step 8: Prepare the Chocolate Coating
As your brownie bombs chill, melt the dark chocolate wafers with the Crisco in a microwave-safe bowl. Heat at 50% power for 1 minute, stir, then continue heating at 30-second bursts, mixing in between until the chocolate is silky smooth and glossy. This mixture creates that perfect hard shell when cooled.
Step 9: Dip the Brownie Bombs
Remove the brownie bombs from the fridge. Using two forks or dipping tools, carefully submerge each ball into the melted chocolate, turning to coat completely. Let any excess chocolate drain off before placing them back on the parchment. This step may require patience, but it’s worth it for that even, beautiful glaze.
Step 10: Final Chill Before Serving
Place the chocolate-covered bombs back into the fridge for at least 30 minutes. This final chill lets the chocolate harden into a perfectly crisp shell, sealing in all that deliciousness for the ultimate Cherry Brownie Bombs Recipe experience.
How to Serve Cherry Brownie Bombs Recipe
Garnishes
For an extra touch that impresses your guests, sprinkle some finely chopped nuts or colorful sprinkles over the chocolate before it hardens. You can also dust a little cocoa powder or powdered sugar on top for a refined look. A tiny mint leaf beside each bomb adds a pop of color and fresh aroma.
Side Dishes
Pair these brownie bombs with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Fresh berries or a drizzle of caramel or raspberry sauce can turn your dessert into a full-on celebration on the plate. These side suggestions elevate the decadence without overwhelming the intense cherry chocolate flavor.
Creative Ways to Present
Serve the Cherry Brownie Bombs Recipe on a decorative tray lined with parchment or doilies for a polished look. For parties, place them in cupcake liners or mini paper cups to make them easy to grab and enjoy. You can also package a handful in a clear box with a ribbon as a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
These Cherry Brownie Bombs keep beautifully in an airtight container at room temperature for up to two days. If you want to extend their freshness, store them in the refrigerator where they’ll stay good for about 5 days without losing their lovely chewy texture.
Freezing
Freeze leftover brownie bombs by placing them in a single layer on a baking sheet first, then transferring them to an airtight container or freezer-safe bag once solid. They freeze well up to 3 months. When ready to enjoy, thaw in the refrigerator overnight to maintain their shape and texture.
Reheating
Because these treats are best enjoyed cool or at room temperature, reheating is not typically recommended. However, if you prefer them slightly warm, allow them to sit at room temperature for 15-20 minutes after removing from the refrigerator. Avoid microwaving to preserve the chocolate coating’s texture.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries with pits can be tricky for this recipe because they are larger and juicier, which might affect the texture and chocolate coating. Maraschino cherries are ideal because they’re tender, sweet, and moisture-controlled, making them a reliable choice for consistent results.
What if I don’t have dark chocolate melting wafers?
You can substitute with good-quality dark chocolate bars that melt well. Adding a bit of shortening or a small amount of coconut oil helps maintain a smooth and glossy coating similar to melting wafers.
Is it necessary to chill the brownie dough twice?
Absolutely. The initial chill firms up the dough for shaping, while the second, longer chill ensures the brownie bombs hold their shape during dipping and that the cherries stay perfectly encased.
Can I make these gluten-free?
Yes! Use a gluten-free fudge brownie mix to make this dessert safe for gluten-sensitive friends or family. Just be sure to check that all other ingredients, including chocolate wafers, are also gluten-free.
How long does it take to make Cherry Brownie Bombs?
The recipe takes about 3 hours and 50 minutes, mostly due to chilling times. The hands-on portion is much shorter, but patience during chilling ensures the best texture and ease when coating with chocolate.
Final Thoughts
Crafting these Cherry Brownie Bombs Recipe is such a rewarding experience, whether you’re baking for a special occasion or just treating yourself. The combination of gooey chocolate, creamy filling, and that surprising cherry center is something everyone will rave about. Give this recipe a try—you’re going to love how it turns simple ingredients into a spectacular dessert that feels as festive as it tastes incredible!
Print
Cherry Brownie Bombs Recipe
- Total Time: 3 hours 50 minutes
- Yield: 24 servings
Description
Delicious Cherry Brownie Bombs featuring a rich fudge brownie and cream cheese dough wrapped around a sweet maraschino cherry, perfectly coated in smooth dark chocolate. These decadent bite-sized treats are chilled and dipped for an irresistible fusion of creamy, fruity, and chocolaty flavors, ideal for parties or special occasions.
Ingredients
Brownie Bombs Dough
- 1 box Fudge brownie mix (heat treated, see notes)
- 8 oz cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 18–24 maraschino cherries, stems removed and drained
Chocolate Coating
- 2 cups dark chocolate melting wafers
- 1 tablespoon Crisco (vegetable shortening)
Instructions
- Mix Dough: In a large mixing bowl, combine the fudge brownie mix, softened cream cheese, vanilla extract, and sea salt. Mix for 3-4 minutes until the mixture becomes fully combined and dough-like, with a sticky texture.
- Chill Dough: Place the dough in the refrigerator to chill for 1 hour. This firms up the mixture, making it easier to handle.
- Form Base Balls: Prepare a large baking sheet lined with parchment paper. Scoop out ½ tablespoon portions of the dough and roll each into a ball. Place each ball on the parchment paper and gently flatten with your fingers. Continue until the sheet holds 15-18 flattened dough balls.
- Add Cherries: Place one maraschino cherry in the center of each flattened dough ball, making sure the cherry is free of excess juice to prevent sogginess.
- Cover Cherries: Repeat the scooping and flattening process as in Step 3, placing another flattened piece of dough on top of each cherry to encase it completely.
- Seal and Smooth: Using your hands, gently pinch the edges of the dough together around each cherry and roll into a smooth, uniform ball in the palm of your hands. Repeat for all the balls.
- Second Chill: Place the completed brownie balls back on the parchment-lined sheet and refrigerate for 2 hours to firm up before dipping.
- Prepare Chocolate Coating: Near the end of chilling, place the dark chocolate melting wafers into a microwave-safe bowl. Heat on 50% power for 1 minute, stir well, then add the Crisco. Continue heating in 30-second bursts, stirring between each, until the chocolate is melted and smooth.
- Dip Brownie Balls: Remove the chilled brownie balls from the refrigerator. Using two forks or dipping tools, dip each ball fully into the melted chocolate, allowing excess chocolate to drip off. Scrape off extra chocolate on the utensils to avoid pooling. Place the coated balls back onto the parchment paper.
- Final Chill and Serve: Return the baking sheet to the refrigerator for 30 minutes to allow the chocolate shell to set completely before serving.
Notes
- Heat treat the brownie mix as specified on the box instructions before mixing with other ingredients to ensure safety.
- Use room temperature cream cheese for easier blending and a smoother dough.
- Make sure maraschino cherries are well drained and patted dry to prevent moisture affecting the dough texture.
- Use parchment paper on the baking sheet for easy removal and cleanup.
- Crisco in the chocolate coating helps achieve a smooth, glossy finish and better melting consistency.
- Handle the dipped balls carefully to maintain their shape and prevent chocolate finger marks.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
