Chocolate Covered Cherry Brownie Bombs (Recipe for Printing)
Fudgy brownie balls filled with sweet cherries, dipped in chocolate and finished for a delightful sweet treat.
# What You Need:
→ Base
01 -
Prepared brownies, baked and completely cooled
→ Binding Agent
02 -
3/4 cup chocolate frosting
→ Filling
03 -
Canned cherry pie filling, whole cherries only
→ Coating
04 -
Almond bark, melted as needed
# How to Make It:
01 -
Prepare brownies according to package or preferred recipe instructions. Allow brownies to cool completely to preserve moisture and texture.
02 -
Break cooled brownies into fine crumbs in a large mixing bowl. Incorporate 3/4 cup chocolate frosting, mixing thoroughly to achieve a pliable, cake pop-like consistency. Add additional frosting only if needed to maintain cohesiveness without becoming overly sticky.
03 -
Portion 1 1/2 tablespoons of the brownie-frosting mixture. Roll into a ball, then create a cavity in the center. Place a whole cherry from the pie filling into the center and seal with additional brownie mixture, enclosing the cherry fully.
04 -
Place all formed brownie bombs onto a lined baking sheet. Freeze for 20 minutes to set and firm.
05 -
While the brownie bombs chill, melt sufficient almond bark in a heatproof bowl, stirring until smooth. Adjust quantity based on coverage preference.
06 -
Remove brownie bombs from freezer. Working one at a time, dip each ball fully into the melted almond bark, using a fork or dipping tool to tap off excess coating.
07 -
Arrange coated brownie bombs on wax paper and allow to set until coating is firm and dry to the touch.
# Extra Tips:
01 -
For optimal results, avoid overbaking brownies as a fudgy texture aids in forming smooth spheres without cracks.