Chocolate Cherry Brownie Bombs

I love desserts that look fancy but are basically mischief in pastry form — gooey brownie centers, pockets of bright cherry, all wrapped in a shiny chocolate shell. These Chocolate Cherry Brownie Bombs are exactly that: a little handheld explosion of dark chocolate, fudgy brownie, and sticky cherry surprise. They’re richer than a weekday dessert really deserves and somehow impossible to eat just one.

My husband calls these “the dangerous ones.” He’ll innocently come into the kitchen for one and an hour later there’s a suspiciously small pile of wrappers and a sheepish grin. The kids have the cherry part ritualized — they pick out the biggest cherries like treasure hunters. I made them for a neighbor once and forgot to label which ones were mine; that was a mistake I still pay for every time I harvest silent, appreciative nods at the mailbox.

Kitchen Talk

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These were born from a Sunday where I had leftover brownie batter, a jar of cherries, and zero patience for rolling truffles. I tried dipping a brownie ball into melted chocolate without chilling it first (bad idea) and ended up with a sticky chocolate-y hand print on the counter that looked like modern art. Lesson: chill the centers. Also, I once swapped almond extract for vanilla when I ran out and wow — unexpected but delicious. Don’t be precious; play with small swaps.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and good-quality cocoa powder; the flavor depends heavily on the cocoa, so don’t skimp there.
– Fats & Oils: Unsalted butter gives the best mouthfeel; if you use oil, pick a neutral one and expect a slightly different texture.
– Chocolate: Choose at least 60% bittersweet for the shell and chunk chocolate you’d actually eat — the better the chocolate, the better the shell and melt.
– Fruit: Fresh or jarred cherries both work; if using frozen, thaw and pat dry so they don’t add too much water to the batter.
– Eggs: Room-temperature eggs mix more smoothly into batter; if you forget to take them out, pop them in warm (not hot) water for a few minutes.

Prep Ahead Ideas

– Make the brownie batter or bake the brownies a day ahead, crumble and roll into centers, then chill overnight to firm up for dipping.
– Pit and drain cherries in advance and store them in an airtight container on a paper towel to keep excess moisture away.
– Keep melted chocolate at temper-friendly consistency by reheating briefly in short bursts; use small heatproof containers so you don’t waste space in the fridge if you need to cool them down.

✔Time-Saving Tricks

– Use store-bought brownie mix in a pinch — jazz it with extra cocoa or espresso powder and you’re golden.
– Freeze centers briefly before dipping so they don’t fall apart or create a drippy mess.
– Melt chocolate in short bursts in the microwave and stir between bursts to avoid seizing; or use a double boiler if you’re being fancy.

✔Common Mistakes

– Not chilling the centers: I did this once and the shell collapsed. Fix: stick them in the freezer for 10–15 minutes before dipping.
– Using wet cherries: they make the batter too loose. Fix: pat dry, or lightly dust with cornstarch if they’re extra juicy.
– Overheating chocolate: scorched chocolate will seize and become grainy. Fix: add a tiny splash of neutral oil or warm cream and whisk gently.

What to Serve It With

– A scoop of vanilla ice cream or whipped cream for contrast.
– Strong coffee or espresso to cut the sweetness.
– A small mixed berry salad or orange segments if you want something bright and fresh.
– Toasted nuts on the side for crunch and textural balance.

✔Tips & Mistakes

– Chill centers before dipping — I can’t stress this enough.
– Salt your brownie batter lightly; it wakes up the chocolate.
– If the shell goes dull after cooling, a quick blast of heat from a hairdryer (yep) smooths it out — gentle, steady motion.
– One-liner: if a bomb cracks, call it “rustic” and serve it anyway with extra sauce.

✔Storage Tips

Store in an airtight container in the fridge for up to 5 days, or freeze for longer (thaw in the fridge). They’re fine cold for breakfast if you’re into that sort of thing — I’ve done it, and yes, no shame. Rewarm gently for a few seconds in the microwave if you want the center gooier.

✔Variations and Substitutions

– Swap cherries for raspberries or a small dollop of jam for fruit variation.
– Use peanut butter or Nutella centers if cherries aren’t your jam (pun intended).
– Gluten-free? Use a 1-to-1 GF flour blend and check your chocolate and other add-ins for cross-contamination.
– For vegan bombs, try a flax egg + vegan butter brownie base and dairy-free chocolate; texture will be a touch different but still satisfying.

Frequently Asked Questions

Chocolate Cherry Brownie Bombs

Fudgy brownie truffles wrapped around cherries and dipped in glossy chocolate. A bite-sized, party-ready chocolate-cherry treat.

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Prep Time: 35 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 16 oz baked brownies, crumbled from an 8x8 pan, cooled
• ▢ 5 oz cream cheese, softened room temperature
• ▢ 0.25 cup powdered sugar
• ▢ 0.5 tsp vanilla extract
• ▢ 0.125 tsp kosher salt
• ▢ 0.25 cup cherry preserves or thick cherry jam
• ▢ 6 oz maraschino cherries drained and patted dry
• ▢ 12 oz semisweet chocolate chips
• ▢ 0.5 cup heavy cream
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup crushed chocolate wafer cookies optional garnish
• ▢ 1 oz chocolate sprinkles optional

Instructions

Preparation Steps

• Line a baking sheet with parchment. Drain cherries well and pat completely dry.
• Crumble the cooled brownies into fine, even crumbs in a large bowl.
• Beat cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy.
• Stir in cherry preserves. Fold mixture into brownie crumbs until it holds together.
• Scoop tablespoon portions. Flatten, nestle a cherry inside, then wrap and roll into balls.
• Chill the brownie balls on the baking sheet for 15 minutes to firm up.
• Warm chocolate chips, cream, and butter until melted and glossy, stirring frequently.
• Dip each chilled ball into chocolate. Set on the sheet and add crumbs or sprinkles.
• Chill until the coating sets. Serve slightly chilled or at cool room temperature.

Notes

Swap maraschino cherries with frozen pitted cherries (thawed and dried) for a less sweet center. For a boozy twist, soak cherries in a splash of kirsch, then dry well before wrapping. Store bombs in an airtight container in the fridge up to 5 days; freeze up to 1 month and thaw in the fridge.

This recipe is an original creation inspired by classic Chocolate Cherry Brownie Bombs flavors. All ingredient ratios and instructions are independently developed.