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
Scale
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.
