Chocolate Cherry Brownie Bombs
Bite-sized brownie truffles filled with a gooey cherry center and coated in a crisp chocolate shell, perfect for any occasion.
Ingredients
Brownie Base
- 1 box brownie mix Follow package instructions for eggs/oil/water.
Cherry Filling
- 1/2 cup cherry pie filling or jarred cherries Fresh pitted cherries can also be used.
Chocolate Coating
- 8 oz chocolate for dipping Semisweet or dark.
- 1 tablespoon neutral oil Optional — helps thin chocolate for smoother dipping.
Instructions
Preparation
- Bake the brownies according to package directions in an 8x8 or 9x9 pan. Let them cool completely.
- Crumble cooled brownies into a large bowl until fine crumbs form, with small chunks for texture.
- Mix in the cherry filling until the brownie mixture is evenly moist.
- Scoop about 1 tablespoon of the mixture, place a whole cherry or a spoonful of filling in the center, and wrap mixture around to form a ball.
Chilling and Dipping
- Place the balls on a parchment-lined tray and freeze for about 30 minutes.
- Melt the chocolate in the microwave or double boiler, stirring until smooth. If desired, add oil for a glossier coating.
- Dip each chilled ball in melted chocolate, tapping off excess, and return to parchment.
Serving
- Let chocolate set at room temperature or chill briefly to speed up the process.
- Serve at room temperature and enjoy.
Notes
These can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To prevent chocolate from hardening too much, allow to warm slightly before serving.