If you are searching for a dessert that brings a burst of rich, fruity indulgence wrapped in gooey chocolate, let me introduce you to the Chocolate Covered Cherry Brownie Bombs Recipe. These delightful bites combine fudgy brownie texture with juicy fresh cherries, all enrobed in a luscious chocolate coating. Each bomb is a treasure trove of flavors and textures that feels like a celebration in every bite, perfect for sharing or sneaking a decadent treat just for yourself.
Ingredients You’ll Need
Gathering the right ingredients is halfway to creating these irresistible brownie bombs. Each component plays a crucial role—from the rich dark chocolate that gives depth and richness, to the fresh cherries that add a natural tartness and moisture. Together, they create a perfect balance of taste and texture that makes this recipe truly special.
- 1 cup dark chocolate chips: Provides a deep, intense chocolate flavor that forms the base of the brownies.
- 1/2 cup unsweetened cocoa powder: Adds a smoky, bittersweet note enhancing the overall chocolate experience.
- 1 cup granulated sugar: Sweetens the batter just right without overpowering the cherries or chocolate.
- 1/2 cup unsalted butter (1 stick): Brings creamy richness and a tender crumb to the brownies.
- 1 cup fresh cherries, pitted and halved: Offers juicy bursts of flavor and a bright, fresh contrast.
- 2 large eggs: Helps bind the ingredients and adds moistness to the texture.
- 1/2 cup all-purpose flour: Provides structure while keeping the brownies soft and chewy.
- 1/2 cup semi-sweet chocolate chips: Adds melty pockets of sweetness within the brownie that complement the dark chocolate coating.
How to Make Chocolate Covered Cherry Brownie Bombs Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a square baking pan to ensure your brownies don’t stick. This sets the stage for a smooth baking experience and easy cleanup later.
Step 2: Melt Your Chocolate and Butter
In a microwave-safe bowl, combine the dark chocolate chips and butter, melting them together until you have a smooth, glossy mixture. This blend delivers the luscious chocolate base that carries the entire recipe.
Step 3: Mix in the Sugar and Eggs
Once your chocolate-butter mixture is ready, stir in the granulated sugar thoroughly. Then add the eggs one at a time, beating well after each addition to create a fluffy, creamy batter that will give your brownie bombs a light texture beneath their fudgy surface.
Step 4: Incorporate the Cocoa and Flour
Gently fold in the unsweetened cocoa powder and the all-purpose flour. Be gentle to avoid overmixing; you want the batter just combined so those brownie bombs stay tender and perfectly chewy.
Step 5: Fold in Cherries and Semi-Sweet Chocolate Chips
Now for the fun part—adding in those fresh cherries and semi-sweet chocolate chips. Folding them carefully ensures that every bite delivers those juicy cherry pops and melty chocolate morsels hidden inside.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and bake for 25 to 30 minutes. The brownies should be set around the edges but still slightly sticky when you insert a toothpick, capturing that ideal fudgy texture.
Step 7: Cool, Cut, and Dip
Once baked, cool the brownies completely before cutting them into squares or rounds for that bomb shape. Dip each piece in melted chocolate and chill until the coating sets, transforming each brownie chunk into a delightful, chocolate-covered cherry bomb.
How to Serve Chocolate Covered Cherry Brownie Bombs Recipe
Garnishes
For an elegant touch, sprinkle a little flaky sea salt or finely chopped toasted almonds on top of the chocolate coating before it sets. These garnishes add texture and a hint of savory contrast that brings out the sweetness beautifully.
Side Dishes
Serve these brownie bombs alongside a scoop of vanilla or cherry ice cream to complement their rich, fudgy nature. A dollop of whipped cream with a fresh cherry on top also makes for a stunning presentation that’s sure to wow guests.
Creative Ways to Present
Arrange the Chocolate Covered Cherry Brownie Bombs Recipe on a decorative platter with scattered fresh cherries and chocolate shavings for a visual feast. You can also serve them in individual paper cups or mini cupcake liners for easy handling at parties or gift-giving occasions.
Make Ahead and Storage
Storing Leftovers
Leftover brownie bombs can be stored airtight at room temperature for up to 3 days to maintain their fudgy consistency and fresh cherry flavor. Keep them covered to prevent the chocolate coating from dulling.
Freezing
To store for longer, freeze the brownie bombs in a single layer on a tray until firm, then transfer them to a sealed container or freezer bag. They keep well frozen for up to 3 months, making it easy to enjoy this treat anytime.
Reheating
If you prefer your brownie bombs just slightly warmed, thaw them at room temperature and then microwave for 10-15 seconds. Be careful not to overheat so the chocolate coating doesn’t melt off but the inside stays delightfully soft.
FAQs
Can I use frozen cherries for this recipe?
Absolutely! Just be sure to thaw and drain them thoroughly before folding into the batter, as excess moisture can affect the brownies’ texture.
Is it necessary to use both dark and semi-sweet chocolate chips?
Using both gives a nice balance of rich and sweet chocolate flavors. You could substitute with just one type, but mixing makes the texture and taste more interesting.
Can I make these vegan or gluten-free?
For a vegan version, try substituting eggs with flax eggs and using dairy-free butter and chocolate. Gluten-free flour blends often work well, but results may vary slightly in texture.
What’s the best way to pit cherries quickly?
Using a cherry pitter is your best bet for speed and ease, but if you don’t have one, pressing the cherry stem through the fruit to pop out the pit or using a small knife carefully works fine too.
How thick should I melt the chocolate coating?
The coating should be smooth but thick enough to hold on the brownie bombs. If it’s too runny, chill it briefly; if too thick, gently reheat to achieve the right dipping consistency.
Final Thoughts
There is something truly magical about the combination of rich chocolate and bright cherries in these Chocolate Covered Cherry Brownie Bombs Recipe treats. Whether you’re baking for a special occasion or just because, these bite-sized delights are sure to bring smiles and sweet memories. Give them a try and watch how quickly they disappear!
Print
Chocolate Covered Cherry Brownie Bombs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 brownie bombs
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate Covered Cherry Brownie Bombs, featuring rich dark and semi-sweet chocolate combined with fresh cherries for a perfect balance of fudgy texture and fruity sweetness. Baked to perfection and dipped in smooth melted chocolate, these bite-sized treats are ideal for special occasions or indulgent snacking.
Ingredients
Brownie Batter
- 1 cup dark chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (1 stick)
- 1 cup fresh cherries, pitted and halved
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
For Dipping
- Additional dark or semi-sweet chocolate, melted (about 1 cup)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a square baking pan thoroughly to ensure the brownies do not stick.
- Melt chocolate and butter: Place the dark chocolate chips and unsalted butter into a microwave-safe bowl. Microwave in short bursts, stirring frequently, until fully melted and smooth.
- Add sugar and eggs: Stir the granulated sugar into the melted chocolate mixture. Then, add the eggs one at a time, mixing well after each addition until the batter becomes fluffy and well combined.
- Incorporate dry ingredients: Gently fold in the unsweetened cocoa powder and all-purpose flour just until incorporated. Be careful not to overmix to maintain a tender texture.
- Add cherries and chocolate chips: Fold in the fresh pitted cherries and semi-sweet chocolate chips carefully, distributing them evenly through the batter.
- Bake the brownies: Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean but with slight moist crumbs, indicating a fudgy center.
- Cool and cut: Allow the brownies to cool completely in the pan. Once cooled, cut into approximately 12 squares or ‘bombs’.
- Dip and set: Dip each brownie piece into melted chocolate, coating thoroughly. Place the coated brownie bombs on parchment paper and chill in the refrigerator until the chocolate sets and hardens.
Notes
- Ensure cherries are well pitted and dried to avoid adding extra moisture to the batter.
- For best melting, microwave chocolate and butter in 20-30 second intervals to prevent burning.
- You can substitute fresh cherries with frozen, but thaw and drain them well before use.
- Store finished brownie bombs in an airtight container in the refrigerator to keep the chocolate coating firm.
- To vary the flavor, sprinkle a pinch of sea salt on the dipped brownie bombs before chilling.
