Ingredients:

  • 1 box (18 oz / 510g) fudge brownie mix
  • 2 large eggs
  • 1/2 cup (115g) melted unsalted butter
  • 1/4 cup (60ml) water
  • 4 oz (115g) softened cream cheese
  • 24 Maraschino cherries, patted dry
  • 12 oz (340g) semi-sweet chocolate, chopped
  • 1 tsp (5ml) coconut oil

Instructions:

  1. Preheat oven and line an 8x8 inch baking pan with parchment paper. Mix brownie mix, eggs, melted butter, and water until smooth. Bake according to package directions.
  2. Allow brownies to cool completely until firm, then crumble into a fine grit using hands or a fork.
  3. Stir softened cream cheese into the brownie crumbs until a thick, moldable dough forms.
  4. Scoop 1 tablespoon (15g) of mixture, flatten in palm, place one dried cherry in the center, and roll into a smooth, tight sphere.
  5. Place spheres on a parchment-lined tray and refrigerate for at least 60 minutes to stabilize.
  6. Melt semi-sweet chocolate and coconut oil in 30-second microwave intervals, stirring until fluid and glossy.
  7. Using a fork, dip each chilled brownie bomb into the chocolate, swirl to coat, and tap off excess chocolate before placing back on the tray.
  8. Set the shells by letting them sit at room temperature for 15 minutes or refrigerating for 10 minutes.