The first time I pulled a tray of these Cherry Brownie Bombs from my oven, my entire kitchen was transformed. The air filled with the deep, chocolaty perfume of rich brownie, punctuated by the bright, tart-sweet aroma of baked cherries. I remember watching them cool, their craggy tops dusted with a snowy layer of powdered sugar, and feeling a giddy sense of triumph. They were everything I wanted in a dessert: fudgy, powerful cherry flavor, and utterly, irresistibly fun to eat. It felt less like baking and more like creating little edible treasures. This recipe has become my go-to for bringing a moment of pure, unadulterated joy to any table.
Ingredients
- 1 box (18-19 oz) fudge-style brownie mix (plus required oil, eggs, and water as listed on box)
- 1 cup (about 150g) dark chocolate chips or chunks
- 1 cup (about 120g) dried tart cherries
- ½ cup (113g) unsalted butter, melted
- ¼ cup (30g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream or full-fat coconut milk
- 1 teaspoon pure almond extract (trust me, do not skip this!)
- 1 cup (120g) powdered sugar, for rolling
- Optional: Flaky sea salt for finishing
Choosing the right ingredients here makes a huge difference. I’ve learned that using a high-quality, fudgy-style brownie mix is a fantastic shortcut that never fails. For the cherries, seek out tart dried Montmorency cherries—their bright acidity cuts through the rich chocolate perfectly. The almond extract is the secret hero; it amplifies the cherry flavor in a way that’s absolutely magical. I’ve tried it with and without, and it’s a non-negotiable for me now.(See the next page below to continue…)