Ingredients:

  • 1 box (18 oz / 510g) fudge brownie mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1/2 cup (115g) whipped chocolate frosting
  • 24 maraschino cherries
  • 12 oz (340g) chocolate almond bark
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Preheat oven according to box instructions. Mix the brownie batter with eggs, oil, and water, and bake in a 9x9 inch pan until the center is set but slightly soft. Let cool completely.
  2. Crumble the cooled brownies into a large mixing bowl and stir in the whipped chocolate frosting until a thick, moldable dough forms.
  3. Pat the maraschino cherries bone-dry with paper towels. Scoop approximately 1.5 tbsp of brownie dough, flatten in palm, place a cherry in the center, and roll into a smooth ball.
  4. Place the balls on a parchment-lined tray and freeze for at least 30 minutes until firm.
  5. Melt the chocolate almond bark and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until glossy.
  6. Dip each chilled brownie bomb into the melted chocolate, roll to coat, and use a fork to let excess chocolate drip off. Place on parchment and refrigerate for 15 minutes to set.