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Cherry Brownie Bombs Recipe

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3.9 from 9 reviews

  • Author: Sara
  • 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

  1. 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.
  2. Chill Dough: Place the dough in the refrigerator to chill for 1 hour. This firms up the mixture, making it easier to handle.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Second Chill: Place the completed brownie balls back on the parchment-lined sheet and refrigerate for 2 hours to firm up before dipping.
  8. 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.
  9. 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.
  10. 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

Find it online: https://sarabaking.com/cherry-brownie-bombs-recipe/