Description
Decadent Chocolate Covered Cherry Brownie Bombs featuring rich dark chocolate and fresh cherries, baked to perfection, then dipped in melted chocolate for an indulgent treat perfect for sharing or savoring solo.
Ingredients
Scale
Brownie Batter
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup fresh cherries, pitted and halved
- 1/2 cup semi-sweet chocolate chips
Coating
- 1 cup dark chocolate chips (for dipping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a square baking pan to prepare it for the brownie batter.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine 1 cup dark chocolate chips and 1/2 cup unsalted butter. Microwave in short bursts, stirring until completely melted and smooth.
- Add Sugar and Eggs: Stir in 1 cup granulated sugar to the melted mixture. Then add 2 large eggs one at a time, mixing thoroughly after each addition until the batter is light and fluffy.
- Incorporate Cocoa and Flour: Gently fold in 1/2 cup unsweetened cocoa powder and 1/2 cup all-purpose flour just until the batter is combined without overmixing.
- Fold in Cherries and Chocolate Chips: Carefully add 1 cup pitted, halved fresh cherries and 1/2 cup semi-sweet chocolate chips, folding gently to distribute evenly throughout the batter.
- Bake Brownies: Pour the batter into the prepared baking pan and bake for 25-30 minutes. The brownies are done when a toothpick inserted comes out clean but still slightly sticky, ensuring fudgy texture.
- Cool and Cut: Allow brownies to cool completely in the pan before cutting into squares or bomb-sized pieces.
- Dip in Chocolate: Melt an additional 1 cup dark chocolate chips for coating. Dip each brownie piece into the melted chocolate, ensuring full coverage, then place on parchment paper.
- Chill to Set: Refrigerate the dipped brownie bombs until the chocolate coating is fully set and firm.
Notes
- Use fresh cherries for the best flavor; frozen cherries can be substituted if thawed and drained well.
- Melt the chocolate gently to avoid burning; stirring often helps smooth texture.
- For a more intense cherry flavor, you can add a teaspoon of cherry extract to the batter.
- Keep the brownie bombs refrigerated until serving to maintain the chocolate coating’s firmness.
- These brownie bombs can be stored in an airtight container in the fridge for up to 5 days.
