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A tempting close-up showcases the rich, fudgy goodness of Chocolate Covered Cherry Brownie Bombs, perfect for a decadent dessert.
Lady Maria

Irresistible Chocolate Covered Cherry Brownie Bombs

These brownie bombs combine the richness of fudgy brownies with a sweet cherry filling and a crisp chocolate shell. The key is achieving the perfect balance of flavors and textures through proper techniques like tempering chocolate and creating a stable cherry filling. This recipe delivers a decadent and satisfying treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons cherry liqueur optional
  • 1 tablespoon cornstarch
  • 12 ounces high-quality dark chocolate, finely chopped
  • 1 tablespoon coconut oil optional

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • Mixing bowls
  • Double boiler or microwave-safe bowl
  • Small saucepan
  • Cookie scoop
  • Toothpicks or dipping tools
  • Wax paper
  • Measuring cups
  • Measuring spoons
  • Spatula
  • whisk
  • baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined.
  3. Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
  4. Gradually add the flour, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs attached.
  7. Let the brownies cool completely in the pan before cutting.
  8. In a small saucepan, combine the chopped cherries, cherry liqueur (if using), and cornstarch.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
  10. Remove from heat and let cool completely.
  11. Once the brownies are cooled, use a small cookie scoop or spoon to scoop out brownie portions.
  12. Flatten each brownie portion slightly in your hand.
  13. Place a teaspoon of the cooled cherry filling in the center of each brownie portion.
  14. Gently mold the brownie around the cherry filling to form a ball. Place the formed balls on a parchment-lined baking sheet and refrigerate for at least 2 hours to firm up.
  15. Chop the dark chocolate finely.
  16. Melt the chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat. If using, stir in the coconut oil for added shine.
  17. Remove the chilled brownie bombs from the refrigerator.
  18. Using toothpicks or dipping tools, dip each brownie bomb into the melted chocolate, ensuring it is completely coated.
  19. Place the dipped brownie bombs on a wax paper-lined baking sheet.
  20. If desired, sprinkle with sea salt or other toppings before the chocolate sets.
  21. Refrigerate for at least 30 minutes to allow the chocolate to set completely.

Notes

For best results, use a fudgy brownie recipe. Ensure the cherry filling is thick and stable to prevent leakage. Chill the brownie bombs thoroughly before dipping. Temper the chocolate properly for a glossy shine and satisfying snap. Store leftover brownie bombs in the refrigerator for up to 3 days.