Can I Use Cherry Pie Filling Instead of Maraschino Cherries?

Yes. You can use the cherries from canned cherry pie filling instead of maraschino cherries. Carefully remove the individual cherries and drain away as much of the filling as possible. Maraschino cherries are generally easier to handle because they are firmer and more consistent in size.

Can I Use Chocolate Chips Instead of Almond Bark?

Yes. Milk chocolate, semi-sweet chocolate, or dark chocolate chips can be used for the coating. However, chocolate chips may be thicker when melted. Adding approximately one tablespoon of coconut oil per eight ounces of chocolate chips helps create a smoother consistency for dipping.

Why Are My Brownie Balls Too Soft?

The most common reasons are adding too much frosting, using brownies that have not cooled completely, or skipping the refrigeration step. The brownie mixture should be thick and moldable rather than sticky or loose. If it feels too soft, refrigerate it before shaping or dipping.

Easy Christmas Chocolate Covered Cherry Brownie Bombs

Name: Christmas Chocolate Covered Cherry Brownie Bombs
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 18.3 ounces chewy fudge brownie mix (your favorite brand); 1/2 cup vegetable oil; 1/4 cup water; 2 large eggs, room temperature; 12 ounces whipped chocolate frosting; 10 ounces maraschino cherries, drained, stems removed, and patted dry; 18 ounces chocolate almond bark

Description

Christmas Chocolate Covered Cherry Brownie Bombs are delicious bite-sized holiday treats made with fudgy chocolate brownies, creamy whipped chocolate frosting, sweet maraschino cherries, and a smooth chocolate almond bark coating. Each brownie bomb features a juicy cherry hidden inside a rich chocolate center, making it the perfect festive dessert for Christmas parties, holiday dessert trays, and homemade edible gifts. Easy to prepare with a boxed brownie mix and simple ingredients, these chocolate cherry brownie bites can be made ahead and refrigerated or frozen until ready to serve.

Ingredients

Scale

18.3 ounces chewy fudge brownie mix (your favorite brand)
1/2 cup vegetable oil
1/4 cup water
2 large eggs, room temperature
12 ounces whipped chocolate frosting
10 ounces maraschino cherries, drained, stems removed, and patted dry
18 ounces chocolate almond bark

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Instructions

Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick baking spray.
In a large mixing bowl, combine the brownie mix, vegetable oil, water, and eggs. Stir just until combined, avoiding overmixing. Spread the batter evenly into the prepared baking dish and bake according to the package instructions. Allow the brownies to cool completely.
Crumble half of the cooled brownies into a large mixing bowl. Add half of the whipped chocolate frosting. Crumble the remaining brownies on top and add the rest of the frosting. Mix with a large spoon until everything is evenly combined and the mixture holds together.
Line a baking sheet with parchment paper. Use a 1 1/2-tablespoon cookie scoop to portion the brownie mixture. Roll each portion into a ball, flatten it slightly, and make a small indentation in the center.
Place one drained and dried maraschino cherry into the center of each flattened brownie portion. Fold the brownie mixture around the cherry and roll it between your palms to seal the cherry completely inside. Arrange the brownie balls on the prepared baking sheet.
Refrigerate the brownie balls for approximately 1 hour, allowing them to firm up before dipping.
Break the chocolate almond bark into smaller pieces and place them in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between each interval until completely melted and smooth.
Dip each chilled brownie ball into the melted chocolate, using a spoon to coat it completely. Lift it out with a fork and gently tap the fork against the bowl to remove excess chocolate.
Carefully transfer each coated brownie bomb onto the parchment-lined baking sheet. Repeat with the remaining brownie balls.
Refrigerate until the chocolate coating is completely set. Serve chilled or keep refrigerated until ready to enjoy.

Notes

Allow the brownies to cool completely before combining them with the frosting.
Drain and thoroughly pat the maraschino cherries dry to prevent excess moisture from affecting the brownie mixture.
Use a 1 1/2-tablespoon cookie scoop to create evenly sized brownie bombs.
Refrigerate the assembled brownie balls for at least 1 hour before dipping to help them hold their shape.
Chocolate-covered cherries can be substituted for maraschino cherries. Use a slightly heaping 1 1/2-tablespoon scoop to accommodate them.
Homemade fudgy brownies or a different chocolate brownie mix can replace the boxed brownie mix.
Milk chocolate candy melts can be used instead of chocolate almond bark.
If using chocolate chips, add approximately 1 tablespoon of coconut oil per 8 ounces of chocolate chips for a smoother dipping consistency.
Use a fork or dipping tool to coat the brownie balls and remove excess melted chocolate.
For a festive Christmas appearance, decorate with red and green sprinkles or a white chocolate drizzle before the coating sets.
Storage: Keep brownie bombs in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. Separate layers with parchment paper and thaw overnight in the refrigerator before serving.
Yield: Approximately 24 brownie bombs.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

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