Chocolate Covered Cherry Brownie Bombs Recipe 45 Recipes

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CHOCOLATE-COVERED CHERRY BROWNIES



Chocolate-Covered Cherry Brownies image

Prefer sweet to salty? Susan Myers of Dublin, Ohio tops these chewy from-scratch brownies with mini marshmallows, maraschino cherries and a chocolate drizzle.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

2 cups sugar
1 cup butter, melted
4 eggs
1 cup all-purpose flour
1 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 jar (10 ounces) maraschino cherries, chopped and well drained
1/2 cup semisweet chocolate chips
1 to 2 tablespoons heavy whipping cream

Steps:

  • In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28 minutes. Sprinkle with marshmallows. Bake 1-2 minutes longer or until marshmallows are soft but not browned. Sprinkle with cherries. Cool on a wire rack., In a microwave, melt chocolate chips and cream; stir until smooth. Drizzle over brownies. Let stand until chocolate is set.

Nutrition Facts : Calories 220 calories, Fat 10g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 173mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)



Chocolate Covered Cherry Brownie Bombs Recipe - (4/5) image

Provided by bobcat

Number Of Ingredients 4

1 box brownie mix and ingredients as needed on the instructions of the box
1 can chocolate frosting
3-4 cups milk chocolate chips
1 can cherry pie filling

Steps:

  • Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.

CHOCOLATE-CHERRY BOMBS



Chocolate-Cherry Bombs image

Provided by Food Network

Time 45m

Yield 14 servings

Number Of Ingredients 5

1/3 cups boiling Water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) Evaporated Milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained

Steps:

  • 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
  • 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
  • 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
  • 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
  • Variation: Substitute mini-muffin pan or ice cube tray for paper cups.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS



Chocolate Covered Cherry Brownie Bombs image

These Chocolate Covered Cherry Brownie Bombs are delicious bites of brownie surrounding cherries and then dipped in chocolate!

Provided by Lisa Longley

Number Of Ingredients 4

1 box of brownie mix and the ingredients it takes to make them
3/4 cup chocolate frosting
15 oz almond bark (melted according to package instructions)
1 can of cherry pie filling or maraschino cherries (see note)

Steps:

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
  • 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.
  • 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.
  • 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.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • 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.
  • 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.
  • Place it on wax paper and wait for it to dry completely.

CHERRY BROWNIES FROM SCRATCH



Cherry Brownies from Scratch image

I came up with this brownie recipe after being overwhelmed with cherries on our tree this year. It has the taste of a chocolate-covered cherry.

Provided by lemonadestand

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 40m

Yield 20

Number Of Ingredients 8

1 ½ cups white sugar
½ cup vegetable oil
2 teaspoons almond extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups pitted sour cherries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix sugar, oil, and almond extract together in a large bowl until well blended.
  • Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
  • Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

Nutrition Facts : Calories 181 calories, Carbohydrate 31.2 g, Fat 6.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 212.7 mg, Sugar 18.9 g

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE



Chocolate Cherry Chunk Brownies Recipe image

If you love chocolate and cherry together, this is the ultimate brownie for you! The brownie bottom is so easy to make. Then top it with the ultimate cherry goodness, then another layer of chocolate. After one bite you'll be ready to polish off the whole pan.

Provided by Momma Cyd

Categories     Dessert

Time 2h40m

Number Of Ingredients 10

21 ounces Betty Crocker Supreme brownie mix
3 Tablespoons water
½ cup vegetable oil
2 eggs
¾ cup butter (softened)
3½ cups powdered sugar
½ cup mini semi-sweet chocolate chips
10 ounces maraschino cherries ( (reserve juice))
2¼ cup milk chocolate chips (or semi-sweet)
¾ cup butter

Steps:

  • Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
  • In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
  • Beat until smooth and creamy.
  • Remove all of the cherries from the jar and chop.
  • Fold in the chopped cherries and chocolate chips into the batter.
  • Spread over the top of cooled brownies.
  • Place in the freezer for about 30 minutes to let the cherry layer set up well.
  • Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
  • Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
  • Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.

Nutrition Facts : Calories 426 kcal, Carbohydrate 52 g, Protein 2 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 48 mg, Sodium 184 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 7 g, ServingSize 1 serving

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