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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Servings:
Ingredients
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.