Description
Indulge in these decadent Chocolate Covered Cherry Brownie Bombs, combining rich dark chocolate, fresh cherries, and gooey semi-sweet chocolate chips. Perfectly fudgy and topped with a smooth chocolate coating, these treats are guaranteed to satisfy your sweet tooth and impress at any gathering.
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 melted dark chocolate for dipping brownies
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a square baking pan thoroughly to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together, heating in short bursts and stirring between until smooth and fully combined.
- Add Sugar and Eggs: Stir granulated sugar into the melted chocolate mixture. Add eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Combine Dry Ingredients: Gently fold the unsweetened cocoa powder and all-purpose flour into the wet mixture just until the batter is combined, being careful not to overmix.
- Add Cherries and Semi-Sweet Chocolate Chips: Fold in the fresh pitted and halved cherries along with the semi-sweet chocolate chips gently to distribute evenly throughout the batter.
- Bake the Brownies: Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean but with slight moist crumbs attached.
- Cool and Cut: Allow the brownies to cool completely in the pan before cutting into squares or shaping into bomb-like pieces.
- Dip in Melted Chocolate and Chill: Dip each brownie piece into additional melted dark chocolate until fully coated. Place on parchment paper and chill in the refrigerator until the chocolate coating is firm and set.
Notes
- For best results, use fresh, ripe cherries and remove pits completely for safety and ease of eating.
- Adjust baking time slightly depending on your oven; brownies should be moist but not undercooked.
- Use high-quality chocolate chips for a richer flavor in both the batter and coating.
- Store the finished brownie bombs in an airtight container in the refrigerator to keep the chocolate coating firm.
- These treats can be made a day in advance and stored chilled for up to 3 days.
