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Chocolate Brownie Cherry Bombs Recipe

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Indulge in these decadent Chocolate Brownie Cherry Bombs, featuring maraschino cherries soaked in Crown Royal Whisky, encased in rich, fudgy brownie dough, dipped in luscious melted chocolate, and finished with a sprinkle of chocolate sprinkles. Perfect for whiskey lovers and chocolate enthusiasts alike, these bite-sized treats combine boozy cherry flavor with irresistible chocolatey goodness.

Ingredients

Scale

Cherries and Soaking

  • 1 (8 ounce) jar Maraschino Cherries
  • 8–16 ounces Crown Royal Whisky (enough to just cover cherries)

Brownie Batter

  • 1 (18.4 ounce) box chocolate brownie mix
  • 3 tablespoons water
  • 1/2 cup vegetable oil
  • 2 large eggs

Assembly and Coating

  • 1 container chocolate frosting (about 1/2 cup to mix with brownie crumbs)
  • 1 (8 ounce) bag Ghirardelli melting chocolate
  • 1 small container chocolate sprinkles

Instructions

  1. Prepare the Cherries: Drain and rinse the maraschino cherries thoroughly. Place them in a small bowl and pour enough Crown Royal whisky over to just cover the cherries. Cover the bowl and let the cherries soak overnight to absorb the whisky flavor. The next day, remove the cherries and set them on a paper towel to drip dry.
  2. Make the Brownies: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking pan with baking spray. Prepare the brownie batter according to the instructions on the box, typically by combining the mix, water, oil, and eggs. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and allow brownies to cool completely.
  3. Form the Brownie Dough: Once cooled, crumble the brownies into a large mixing bowl. Add 1/2 cup of chocolate frosting and mix well using a wooden spoon or spatula until the mixture forms a dough-like consistency.
  4. Assemble the Cherry Bombs: Using a small ice cream scoop or spoon, portion the brownie dough and shape into a ball. Press your thumb into the center to make an indentation. Place one whisky-soaked cherry into the indentation, then mold the brownie dough around the cherry to fully encase it and roll into a smooth ball. Place the balls on a parchment-lined baking sheet. Repeat until all cherries are wrapped.
  5. Coat with Melted Chocolate: In a microwave-safe bowl, melt the Ghirardelli melting chocolate in 45-second increments, stirring between each until smooth. Using a fork, dip each brownie ball into the melted chocolate, rolling to fully coat. Tap the fork on the edge of the bowl to remove excess chocolate, then place the coated ball back onto the parchment-lined sheet. Before the coating sets, sprinkle with chocolate sprinkles. Repeat for all brownie bombs.
  6. Set and Serve: Allow the chocolate coating to harden at room temperature or in the refrigerator before serving. Enjoy these boozy, chocolatey treats as a decadent dessert or party snack!

Notes

  • Soaking cherries overnight is essential to infuse them with whisky flavor.
  • You can adjust the amount of Crown Royal to your taste; just ensure cherries are fully submerged.
  • Use a sturdy chocolate frosting to help bind the brownie crumbs into dough.
  • For easier dipping, reheat the melting chocolate gently if it begins to thicken.
  • Store the finished brownie cherry bombs in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a non-alcoholic version, soak cherries in cherry juice or syrup instead of whisky.

Keywords: chocolate brownie bombs, whiskey soaked cherries, Crown Royal desserts, chocolate cherry treats, boozy brownie bites

Find it online: https://ricoloranz.com/chocolate-brownie-cherry-bombs-recipe/