Can I use cherry pie filling instead of maraschino cherries?

Yes, but it’s trickier. Cherry pie filling is softer, so use a thicker cherry or double up . Chill the filling beforehand and be careful when rolling to prevent leaking.

What's the best way to dip brownie balls in chocolate?

Use a fork or dipping tool . Drop the brownie ball into melted chocolate, roll it around, lift with a fork, and gently tap off excess. Then place on parchment paper to set.

Can I substitute almond bark with chocolate chips?

Yes! Use chocolate chips plus 1 tsp of coconut oil or shortening to achieve a smoother dip that hardens like almond bark.

Can I make these without a boxed brownie mix?

Absolutely. Homemade brownies work fine—just make sure they’re chewy, not cakey , so the crumbled mix holds together with frosting.

Chocolate Covered Cherry Brownie Bombs

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Chocolate Covered Cherry Brownie Bombs are rich, bite-sized brownie truffles filled with juicy maraschino cherries and coated in smooth melted chocolate. Perfect for holidays, parties, or gift boxes.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 24 brownie bombs 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box (18.3 oz) chewy fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs (room temperature)
1 can (12 oz) whipped chocolate frosting
1 jar (10 oz) maraschino cherries, drained and patted dry
18 oz chocolate almond bark (or chocolate chips with coconut oil)

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Instructions

Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick spray.
Prepare the brownie mix according to package instructions using oil, water, and eggs. Bake and allow to cool completely.
Crumble the cooled brownies into a large mixing bowl. Add the whipped chocolate frosting and mix until well combined.
Use a cookie scoop to portion 1.5 tablespoons of brownie mixture. Flatten slightly and place a maraschino cherry in the center. Fold and roll into a ball.
Place the balls on a parchment-lined baking sheet and chill in the refrigerator for 1 hour.
Melt the chocolate almond bark in the microwave in 1-minute intervals, stirring between each until smooth.
Dip each brownie ball into the melted chocolate, let excess drip off, then place back on parchment paper.
Chill until the chocolate is set. Serve or store in an airtight container.

Notes

Ensure cherries are patted dry before wrapping to prevent leaks.
You can use homemade brownies instead of boxed mix—just make sure they’re chewy.
Use a teaspoon of coconut oil with chocolate chips for a smooth coating if not using almond bark.
Store in fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 brownie bomb
Calories: 338
Sugar: 39g
Sodium: 101mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.03g
Carbohydrates: 46g
Fiber: 1g
Protein: 2g
Cholesterol: 14mg

Find it online: https://recipeshots.com/chocolate-covered-cherry-brownie-bombs/