Is there a gluten-free version?

Yes. Use gluten-free brownie mix or homemade recipe. Confirm that the frosting and almond bark are also gluten-free labeled.

Are maraschino cherries or cherry pie filling better?

Maraschino cherries offer better shape retention and less moisture; cherry pie filling packs more intense flavor but needs draining to avoid seeping into the shell.

Can I prepare these ahead of time for an event?

Yes. Freeze the dipped bombs until solid, then store in the fridge. They’ll stay fresh for up to one week and can be frozen sealed for up to three months.

What is the best type of chocolate to coat the bombs?

Almond bark is recommended for its smooth melting, glossy finish, and stable firmness. Candy melts or tempered chocolate also work, but almond bark is easiest for reliable results.

Can I use homemade brownie instead of boxed mix?

Absolutely. A fudgy homemade brownie works beautifully. Just ensure it isn’t overbaked, so it crumbles well and mixes smoothly with frosting.

How to Make The Best Chocolate Covered Cherry Brownie Bombs That Wow Every Time

Name: How to Make Chocolate Covered Cherry Brownie Bombs That Wow Every Time
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box brownie mix (plus ingredients required to prepare it, typically eggs, oil, and water); 3/4 cup chocolate frosting; 15 oz almond bark, melted according to package instructions; 1 can cherry pie filling or maraschino cherries

Description

Chocolate Covered Cherry Brownie Bombs are decadent treats made by wrapping a cherry inside a fudgy brownie mixture, then coating it in smooth melted almond bark for the perfect bite-sized dessert.

Ingredients

Scale

1 box brownie mix (plus ingredients required to prepare it, typically eggs, oil, and water)
3/4 cup chocolate frosting
15 oz almond bark, melted according to package instructions
1 can cherry pie filling or maraschino cherries

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Instructions

Prepare the brownie mix according to package directions and bake. Allow the brownies to cool completely without overbaking to prevent crunchy bits.
Crumble the cooled brownies into a large bowl and mix in 3/4 cup chocolate frosting. Adjust as needed to achieve a consistency that holds together but isn’t overly sticky.
Using about 1 1/2 tablespoons of the brownie mixture, form balls and make a small indentation in each.
Place one cherry from the pie filling or maraschino cherry into the indentation. Fold the brownie mixture around the cherry to seal it completely.
Once all bombs are formed, place them in the freezer for 20 minutes to firm up.
While freezing, melt the almond bark following package instructions.
Remove the brownie bombs from the freezer and keep them refrigerated. Dip each bomb into the melted almond bark, ensuring it’s fully coated. Tap off excess chocolate and place on wax paper.
Allow the coating to set completely at room temperature before serving or storing.

Notes

Do not overbake the brownies to maintain a soft texture for easier crumbling.
A cookie scoop helps ensure uniform brownie bombs.
You may need additional almond bark if you prefer a thicker coating.
Store finished bombs in an airtight container in the refrigerator.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-bake (after initial brownie bake)
Cuisine: American

Nutrition

Serving Size: 1 brownie bomb
Calories: 210
Sugar: 18g
Sodium: 85mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg