Chocolate Covered Cherry Brownie Bombs (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 box brownie mix, prepared according to package instructions
02 -
3/4 cup (180 ml) chocolate frosting
→ Filling
03 -
1 can (approx. 540 g) cherry pie filling or maraschino cherries, drained
→ Coating
04 -
425 g almond bark, melted according to package instructions
# Instructions:
01 -
Prepare the brownie batter according to package instructions. Bake and allow to cool completely, ensuring brownies do not overcook to avoid hard edges.
02 -
Break the cooled brownies into fine crumbs. Gradually mix in chocolate frosting until the mixture is soft but holds together and is not overly sticky.
03 -
Scoop approximately 1.5 tablespoons of the brownie mixture. Flatten slightly, press a cherry from the pie filling into the center, then wrap and seal the mixture fully around the cherry, forming a smooth ball.
04 -
Place all shaped brownie bombs onto a tray and freeze for 20 minutes to set the structure.
05 -
While the brownie bombs chill, melt almond bark in a heatproof bowl as directed on the package. Prepare a tray lined with wax paper.
06 -
Working one at a time, coat each brownie bomb in the melted almond bark, ensuring an even layer and allowing excess chocolate to drip off. Place onto wax paper and let harden completely.
# Notes:
01 -
Maraschino cherries are easier to handle than cherry pie filling but may release more liquid inside the bombs.
02 -
Flash freezing the prepared brownie bombs before final storage helps to preserve their shape; store in airtight containers with paper towels between layers.