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Hand holding a chocolate covered cherry bite.
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Chocolate Covered Cherry Brownie Bites

Chocolate covered cherry brownie bites combine fudgy brownies, sweet cherries, and a smooth chocolate coating. Great for parties, holidays, or just a tasty chocolate dessert.
Prep Time20 minutes
Cook Time25 minutes
Chill time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate covered cherry brownie bites, chocolate covered cherry brownie bombs
Servings: 24
Author: Heather Seeley

Ingredients

  • 1 brownie mix (Fudge brownie mix works best.)
  • 2 eggs
  • ½ cup vegetable oil
  • ¼ cup water
  • ½ teaspoon almond extract
  • 1 (12 ounce) tub of chocolate frosting
  • 24 maraschino cherries, patted dry
  • 1 (20 ounces) chocolate almond bark

Instructions

  • Preheat the oven to 350 degrees F. Spray a 7 x 11 brownie pan win non-stick cooking spray. (You can also use a 9 x 13 baking dish.)
  • Place the brownie mix, eggs, water, vegetable oil, and almond extract in a large bowl. Mix the ingredients until combined.
  • Spread the brownie batter in the prepared brownie pan. Bake according to the box directions. Let the brownies completely cool.
  • Line a baking sheet with parchment paper or wax paper.
  • Crumble the brownies and put them in a large bowl. Stir in the chocolate frosting.
  • Scoop a little over a tablespoon of the brownie mixture. Roll the mixture into a ball. Fold the ball over a cherry to completely cover the cherry. Place on the prepared baking sheet and continue to make the bites.
  • Place the tray of brownie bites in the freezer for about 30 minutes.
  • Melt the almond bark in the microwave according to the package directions.
  • Carefully dip the brownie bites into the melted almond bark using a fork. Place back on the baking sheet.
  • Continue coating each brownie bite in the melted almond bark. Refrigerate until set.

Notes

  • Don't over bake the brownies. You want to make sure you don't have any hard bits in the bites.
  • Blot the cherries dry. This will help prevent the chocolate covered brownie bites from getting mushy and watery.
  • If you have an allergy in your house, you can leave out the almond extract.
  • Don't skip chilling the brownie bombs before coating in the almond bark. This will help them stay together.
  • I recommend melting the almond bark in a glass measuring up to make it easier to dip.

Nutrition

Calories: 298kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 5mg | Sugar: 0.1g | Vitamin A: 20IU | Calcium: 2mg | Iron: 0.1mg