Chocolate cherry brownie bombs
This brownie recipe delivers a unique cannabis and fruit infusion that’s perfect for the holidays, or any other time of the year. The truffle layer is delicious, wrapped lovingly around a sugary sweet berry, before being coated in a velvety chocolate finish. This one is a pleasure for the mouth and to look at, so it’s also great for fancy gatherings and celebrations when you’re looking for something to wow guests that isn’t too hard on the budget.
Cherry brownie bombs recipe
These cannabis infused brownie bombs call for a whole sheet of brownies that must be made in advance. With a powerful dose of cannabinoids and a tasty blend of flavours, you really can’t go wrong with this one.
Preparation time: 25 minutes
Cooking time: 30 minutes
Cooling time: 1 hour 10 minutes
Calories: 127
Servings: 20
Ingredients
- 13x9 pan of cannabis-infused brownies
- 10 maraschino cherries
- 14 ounces almond bark (or any other kind of chocolate)
Cherry cream cheese icing ingredients
- 1 ¾ cups icing sugar
- 6 ounces cream cheese (softened)
- 4 tablespoons cannabutter (softened)
- 4 tablespoons maraschino cherry juice
- 1 teaspoon of milk
- Pinch of salt
Tools
- Wooden spoon
- Large mixing bowl
- Cookie sheet
- Parchment paper
- Small microwave-safe bowl
- Spoon
- Fork
Instructions
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If you haven’t already, then it’s time to whip up a 9x1 batch of brownies because they will need time to cool before you can get started.
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Use your hands or a large wooden spoon to break the brownie up into crumb-sized bits, as fine as you can get them, and then pour those crumbs into a large mixing bowl.
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Cream all of the icing ingredients together in a medium bowl with an electric mixer at medium speed, beginning with the cream cheese, cannabutter, maraschino cherry juice, and milk. Finish it up by adding the dry ingredients, then blend it all until it reaches a smooth and creamy consistency.
Add small amounts of the cream cheese icing to the bowl with the crumbs, and use your hands to work it into the brownie until it’s the perfect texture to roll into balls.
Flatten 1 tablespoon of the brownie blend in the palm of your hand.
Place 1 cherry into the middle of the circle, and then seal it in, by wrapping the brownie around the tender piece of fruit until it’s completely hidden.
Line a cookie sheet with parchment paper, and place the ball on it. Continue rolling the rest of the cherries in the same way, until all 20 balls are neatly formed and spaced out on the baking pan.
Put the brownie bombs into the fridge for 1 hour to cool.
Melt the chocolate in the microwave in a small bowl on high in 30-second increments until there are no lumps and it has a smooth and silky texture.
Drop one of the balls into the melted chocolate and work quickly to coat the outside of the brownie bomb as well as you can before popping it back onto the parchment paper.
Continue coating the cherry brownies until they’re all finished.
Pop the tray into the fridge to harden for 10 minutes.
Your treats are now ready to serve or store away for later!
Storage tips and tricks
These brownie bombs can be made up to 3 days in advance, and they should be kept in an airtight container in the fridge if you want to avoid watching them melt or go mushy. They may also be stored in the freezer for a few months, however, it is important to note they must be thawed from frozen before trying to eat them.
