Directions: |
Directions:1.Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
2.Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
3.Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
4.Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
5.Once you have all your bombs made, pop them in the freezer for about 20 minutes.
6.While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
7.After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
8.Place it on wax paper and wait for it to dry completely.
Recipe Notes
Either cherry pie filling or maraschino cherries can be used. Please note that the maraschino cherries are a lot easier to work with, but they do leak once inside the brownie bombs. |
This recipe for Chocolate Covered Cherry Brownie Bombs is from