Description
These Chocolate Covered Cherry Brownie Bombs are decadent, fudgy brownies studded with fresh cherries and semi-sweet chocolate chips. After baking, the brownies are cut into bite-sized squares, dipped in melted dark chocolate, and chilled until set, creating a rich, irresistible treat perfect for any chocolate lover.
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:
- 1 cup dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a square baking pan to prevent the brownies from sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt 1 cup dark chocolate chips with 1/2 cup unsalted butter until smooth, stirring halfway through to combine evenly.
- Add Sugar and Eggs: Stir in 1 cup granulated sugar into the melted chocolate mixture. Then add 2 large eggs one at a time, beating well after each addition until the mixture becomes fluffy and well combined.
- Incorporate Dry Ingredients: Gently fold in 1/2 cup unsweetened cocoa powder and 1/2 cup all-purpose flour until just combined, being careful not to overmix to keep the brownies tender.
- Add Cherries and Chocolate Chips: Fold in 1 cup fresh pitted and halved cherries along with 1/2 cup semi-sweet chocolate chips, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean but still slightly sticky for a fudgy texture.
- Cool and Cut: Allow the brownies to cool completely in the pan before cutting them into squares or bite-sized pieces (bombs).
- Dip in Chocolate: Melt 1 cup dark chocolate chips in a microwave-safe bowl until smooth, then dip each brownie piece into the melted chocolate coating to cover fully.
- Chill to Set: Place the chocolate-covered brownie pieces on a parchment-lined tray and chill in the refrigerator until the chocolate coating is firm and set, about 30 minutes.
Notes
- Ensure cherries are well pitted to avoid any unpleasant bites.
- Do not overbake the brownies to maintain a fudgy center.
- If chocolate coating is too thick to dip, warm it slightly to thin it out for easier dipping.
- Store the brownie bombs in an airtight container in the refrigerator for up to 5 days.
- For a nutty flavor, consider folding in chopped walnuts or pecans with the cherries and chocolate chips.
