The first time I made Cherry Brownie Cherry Bombs, my entire kitchen smelled like a cross between a brownie bakery and a candy shop, and I knew right then that this recipe was going to be dangerous—in the best way. There’s just something magical about wrapping juicy maraschino cherries in rich brownie batter and baking them until they turn into these fudgy little chocolate-covered cherry bites. When I pulled them from the oven, the brownie edges were crackly, the centers were gooey, and the cherries inside were warm and sweet. I fell in love instantly, and ever since then, these have become one of my most requested treats.
Ingredients
- 1 (10 oz) jar maraschino cherries, drained and patted dry
- 1 box brownie mix (family size, 18–20 oz)
- Ingredients required on the brownie mix box (usually eggs, oil, and water)
- 1 cup chocolate chips (optional for dipping)
- 1 tablespoon vegetable oil (optional, for smoother melted chocolate)
After making these several times, I learned that drying the cherries thoroughly makes a huge difference in keeping the brownie batter from sliding off. I’ve tried skipping this step, and trust me, the batter won’t cling properly and the bombs will fall apart. For the brownie mix, any brand works, but the fudgy variety gives the best texture. If you want extra richness, add a handful of chocolate chips directly to the batter. And when dipping in chocolate, adding a little vegetable oil helps create a smooth, glossy finish that sets beautifully.
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon or cookie scoop
- Cooling rack
- Small microwave-safe bowl (for chocolate dipping)
- Fork or dipping tool
I’ve made this recipe with and without parchment paper, and parchment absolutely wins—these little brownie bombs like to stick, especially where the cherry juice caramelizes. A cookie scoop helps keep the brownie portions even, but your hands will work just fine. I also recommend using a cooling rack so the bombs don’t steam on the tray as they cool. And if you’re dipping them in chocolate, a fork is all you need; I’ve tried fancy dipping tools, but honestly, the fork works better and gives more control.
Step-by-Step Instructions
When I start this recipe, the very first thing I do is drain the cherries and lay them out on paper towels. I gently pat them dry—not squeezing, just pressing enough to remove excess juice. This step might feel slow, but it makes all the difference. If your cherries are wet, the batter becomes slippery and won’t wrap well. While the cherries dry, I prepare the brownie batter according to the package instructions, but I always reduce the water by one tablespoon. I found that slightly thicker batter clings to the cherries better and creates a richer final texture.
Once the batter is ready, I scoop a small amount into my hand and flatten it slightly. Then I place a cherry in the center and gently mold the batter around it. It takes a little practice, but once you get the feel for it, it goes quickly. The key is to use just enough batter to cover the cherry completely without making the bombs too large, or they won’t bake evenly. I line each one on a parchment-lined baking sheet, leaving a little room between them because they puff slightly.
As the bombs bake at 350°F for about 10–12 minutes, the chocolatey smell that fills the kitchen is downright irresistible. I always keep an eye on them during the last minutes—they’re done when the tops look set but still slightly soft. If you overbake them, the brownie shell becomes dry, and the magic is in keeping that perfect fudgy bite. I take the pan out and let them cool for at least 10 minutes before moving them to a rack. If you move them too early, they can break open because the warm brownie is still soft.(See the next page below to continue…)