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Chocolate Covered Cherry Brownie Bliss in 24 Bites

Chocolate Covered Cherry Brownie
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Delicious chocolate-covered brownie balls filled with maraschino cherries, perfect for a sweet treat.

Ingredients

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  • 520 g chewy fudge brownie mix
  • 120 ml vegetable oil
  • 60 ml water
  • 2 large eggs, at room temperature
  • 340 g whipped chocolate frosting
  • 285 g maraschino cherries, drained, stems removed, patted dry
  • 510 g chocolate almond bark

Instructions

  1. Preheat oven to 175°C. Generously spray a 22×33 cm baking dish with nonstick baker’s spray.
  2. Combine brownie mix, vegetable oil, water, and eggs in a medium mixing bowl. Stir until just combined. Spread batter evenly in the prepared dish. Bake per package instructions. Cool completely.
  3. Crumble half the cooled brownies into a large bowl. Spoon half the whipped frosting over crumbs. Crumble remaining brownies on top; add remaining frosting. Mix with a large spoon until evenly combined.
  4. Line a baking sheet with parchment paper. Using a 22 ml (1½ tablespoon) scoop, portion the brownie mixture. Roll into a ball, flatten slightly, and create an indentation with your thumb. Place a maraschino cherry in the center, then enclose and roll to seal. Arrange on the lined baking sheet. Repeat with remaining mixture. Chill for 60 minutes in the refrigerator.
  5. Break almond bark into pieces and place in a microwave-safe bowl. Microwave in 1-minute intervals, stirring each time, until thoroughly melted and smooth.
  6. Using a spoon, submerge each chilled brownie ball in melted almond bark to coat. Lift with a fork, tapping gently to remove excess coating. Set coated balls back onto parchment. Repeat for all pieces. Refrigerate until fully set and ready to serve.

Notes

    Nutrition

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