Description
Delight in these decadent Chocolate Covered Cherry Brownie Bombs, combining rich dark and semi-sweet chocolates with fresh juicy cherries for an irresistible treat. The fudgy brownies are baked to perfection, then dipped in melted chocolate and chilled to create an indulgent dessert perfect for sharing or special occasions.
Ingredients
Scale
Brownie Batter
- 1 cup dark chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (1 stick)
- 1 cup fresh cherries, pitted and halved
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Chocolate Coating
- Additional dark or semi-sweet chocolate for melting and dipping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a square baking pan to prevent brownies from sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the dark chocolate chips and butter together in short bursts, stirring frequently until smooth and fully combined.
- Add Sugar and Eggs: Stir the granulated sugar into the melted chocolate mixture, then add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Incorporate Dry Ingredients: Gently fold in the unsweetened cocoa powder and all-purpose flour until just combined, taking care not to overmix to keep the brownies tender.
- Fold in Cherries and Chocolate Chips: Carefully fold in the pitted and halved fresh cherries along with the semi-sweet chocolate chips, ensuring they are evenly distributed.
- Bake the Brownies: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean but with a slight sticky crumb, indicating fudgy brownies.
- Cool and Cut: Allow the brownies to cool completely in the pan. Once cooled, cut them into squares or desired ‘bomb’ shapes.
- Dip in Melted Chocolate: Melt additional chocolate for coating. Dip each brownie piece into the melted chocolate to cover fully, then place on parchment paper.
- Chill to Set: Transfer the dipped brownie bombs to the refrigerator and chill until the chocolate coating is firm and set, about 15-20 minutes.
Notes
- Make sure cherries are well-pitted to avoid any accidental bites on pits.
- Using fresh cherries offers the best flavor, but frozen cherries can be substituted if thawed and patted dry.
- To speed up melting chocolate, heat in short intervals and stir frequently to prevent burning.
- Store the finished brownie bombs in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, sprinkle sea salt or crushed nuts on the chocolate coating while still wet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
