Chocolate Covered Cherry Brownie Bombs (Print Version)
# Ingredients:
→ Brownie Layer
01 -
3/4 cup (180 ml) chocolate frosting
02 -
1 box brownie mix, make as the box says
→ Filling
03 -
1 can (about 540 g) cherry pie filling, or swap in maraschino cherries, let the juice drain off
→ Coating
04 -
425 g almond bark, melted the way the wrapper tells you
# Instructions:
01 -
Drop each brownie ball into the melted almond bark, coat evenly, then shake off the extra chocolate. Set each one on wax paper. Let them sit until the coating goes hard.
02 -
While you chill the brownie balls, microwave your almond bark in a heatproof bowl as the package says. Have a tray with wax paper ready for later.
03 -
Put all your brownie bombs on a tray and pop them in the freezer for about 20 minutes so they hold together better.
04 -
Scoop about 1.5 tablespoons of the brownie mix, flatten it out a bit, place a cherry right in the middle, wrap the mix up and around until it makes a sealed ball.
05 -
Smash up the cooled brownies into crumbs, then add frosting slowly and mix till the dough is soft, sticks together but not gloopy.
06 -
Make the brownie batter like the box says, bake it, and let them get totally cool. Try not to let the edges get crispy.
# Notes:
01 -
Maraschino cherries are a bit less fussy to stuff inside, but they might leak some juice.
02 -
Stick the finished brownie bombs in the freezer real quick before storing. Keep them in a sealed box, layered with paper towels in between so they stay in shape.