Chocolate Brownie Cherry Bombs with Crown Royal Twist

Let’s be honest: some holiday desserts are cute, and some are “hide-in-the-pantry-and-eat-three” dangerous. This recipe? It’s dangerous. Imagine biting into a crisp chocolate shell that shatters to reveal a dense, fudgy truffle center, and hidden deep inside like a little jewel is a sweet, booze-soaked cherry.

These Chocolate Brownie Cherry Bombs (spiked with Crown Royal, of course) are the ultimate collision of a cake pop and a cordial. We aren’t just making brownies; we’re baking them, destroying them, and resurrecting them into bite-sized truffles of pure indulgence. The whiskey adds a warm, subtle burn that cuts through the rich chocolate, making these the perfect “grown-up” treat for your holiday cookie swap or New Year’s Eve bash.

Let’s get started on the best bad decision you’ll make all season.

Why You’ll Love This Recipe

• Surprise Inside: The hidden alcohol-soaked cherry provides a textural pop and a burst of flavor that transforms a basic truffle into an experience.
• A “Boosy” Upgrade: Soaking the cherries in Crown Royal elevates the flavor profile from “kid’s lunchbox” to “top-shelf dessert” without being overpowering.​
• Uses Box Mix Hack: We are skipping the scratch brownie stress. A box mix actually works better here because it yields that reliably chewy texture needed for rolling.
• No Bake (Technically): Okay, you bake the brownies first, but the “bomb” construction is a fun, no-oven assembly job that’s oddly therapeutic (smashing brownies is great stress relief!).

Ingredients

Here is your shopping list for these boozy bites.

Ingredient	Quantity	Notes
Fudge Brownie Mix	1 box (18.3 oz)	Plus ingredients on the box (oil, water, eggs). Use “Fudge” variety, not “Cake-like” ​.
Maraschino Cherries	1 jar (10 oz)	You’ll need about 24-30 cherries. Keep the stems OFF for easier eating.
Crown Royal Whisky	8-16 oz	Enough to submerge the cherries. You can also use bourbon or rum ​.
Whipped Chocolate Frosting	1/2 to 3/4 cup	Acts as the “glue.” Start with less and add more as needed ​.
Melting Chocolate / Almond Bark	16 oz	Ghirardelli melting wafers or chocolate almond bark work best for a smooth shell.
Sprinkles (Optional)	As needed	Festive red or gold sprinkles to mark them as “special.”

Step-by-Step Instructions

1. The Boozy Soak (Prep Ahead!)

Drain the liquid from the jar of maraschino cherries (save it for cocktails!). Pour the Crown Royal directly into the jar until the cherries are fully submerged. Replace the lid and let them soak in the fridge for at least 24 hours (48 is even better).

• Chefs Insight: The longer they soak, the stronger the kick. If you’re in a rush, you can skip this, but you lose the “Twist”!

2. Bake and Destroy

Prepare the brownie mix according to package directions in a 9×13 pan. Do not overbake—we want soft edges, not crunchy ones. Let the brownies cool completely.

• Cooking Note: Once cool, it’s demolition time. Crumble the entire pan of brownies into a large bowl. Yes, destroy it all.​

3. Create the Truffle “Dough”

Add about 1/2 cup of chocolate frosting to the brownie crumbs. Use a mixer or your hands to combine them until you have a mixture that holds together like playdough. If it’s too dry/crumbly, add another tablespoon of frosting.​

4. Assemble the Bombs

Drain your boozy cherries and pat them dry with a paper towel (excess liquid will make the truffle slide apart).
Take about 1 tablespoon of brownie mixture, flatten it into a pancake in your palm, place a cherry in the center, and wrap the brownie dough around it. Roll between your palms to seal it into a perfect sphere.​

5. Chill Out

Place your rolled bombs on a parchment-lined baking sheet. Freeze them for 15-20 minutes.

• Why this matters: If you dip room-temperature balls into hot chocolate, they might fall apart. A cold core makes dipping easier.

6. The Chocolate Dip

Melt your chocolate wafers/bark in the microwave in 30-second intervals, stirring until silky smooth. Using a fork, lower a cold brownie ball into the chocolate, coat it completely, and tap the fork on the edge of the bowl to shake off excess.
Slide it onto the parchment paper. Immediately top with sprinkles before the shell hardens.​

Tips for Success

• Dry Those Cherries: Wet cherries are the enemy of a good seal. After soaking in whiskey, pat them aggressively dry with paper towels. Any leaking whiskey will prevent the brownie dough from sticking to the cherry.​
• The “Texture Check”: When mixing the brownie crumbs and frosting, squeeze a bit in your hand. If it stays in a ball without cracking, stop adding frosting. Too much frosting makes them mushy and hard to dip.​
• Use a Cookie Scoop: To ensure all your bombs are the same size (and you don’t run out of dough), use a small cookie scoop to portion out the brownie mixture before rolling.​
• Don’t Overheat Chocolate: If your melting chocolate gets thick or clumpy, you’ve likely overheated it. Add a teaspoon of solid vegetable shortening (not butter/water) to thin it back out.

Variations & Substitutions

• Kid-Friendly Version: Simply skip the alcohol soak! Use the cherries straight from the jar for a classic Chocolate Covered Cherry Brownie Bomb.
• White Chocolate Snowballs: Dip the balls in white almond bark instead of dark chocolate. The contrast between the white shell and the dark brownie interior is stunning.
• Nutty Crunch: Roll the dipped balls in crushed pecans or walnuts while the chocolate is still wet for a “turtle” vibe.
• Cheesecake Twist: Swap the chocolate frosting for cream cheese frosting. This gives the filling a tangier, cheesecake-like flavor profile.​

What to Serve With It

• Espresso Martini: Lean into the sophisticated vibe by pairing these with a coffee cocktail.
• Vanilla Bean Ice Cream: Serve a bomb alongside a scoop of high-quality vanilla ice cream to cut the richness.
• Holiday Charcuterie: Place these on a dessert board with pretzels, strawberries, and salted nuts. The salty-sweet combo is unbeatable.

Storage & Reheating

• Fridge (Recommended): Because of the moisture from the cherries and frosting, these are best stored in an airtight container in the fridge for up to 1 week.​
• Freezer: You can freeze the undipped brownie balls for months. Once dipped, they can also be frozen, but the chocolate shell might “sweat” when thawing.
• Serving: Let them sit at room temperature for 10-15 minutes before serving so the truffle center softens slightly.

Nutrition Facts

(Estimates per bomb)

Nutrient	Amount
Calories	190 kcal
Protein	2g
Carbohydrates	24g
Fat	9g
Sugar	18g
Alcohol	Trace*

Note: While the cherries are soaked, much of the alcohol remains in the cherry, but the total volume per bomb is small. Still, keep these away from the kids table!*

Common Mistakes to Avoid

1. Using Crunchy Brownie Edges: Hard, overcooked pieces of brownie won’t blend into the truffle dough. Cut off the crusty edges of your brownie pan and snack on them separately; use only the soft center for the bombs.​
2. Dipping Warm Balls: If you skip the freezing step, your brownie balls will likely disintegrate into the warm dipping chocolate. Patience is key!
3. Using Canned Frosting Tub-to-Table: Do not dump the whole tub of frosting in at once. You likely won’t need all of it, and you can’t “un-mix” it once it’s too wet.

FAQ

Q: Can I use homemade brownies?
A: Absolutely. Just make sure they are fudgy, not cakey. Fudgy brownies bind better.

Q: Do these taste strongly of alcohol?
A: It depends on your soak time. A 24-hour soak gives a mild warmth; 48 hours gives a distinct kick. The chocolate and brownie mask a lot of the burn, leaving just the flavor.

Q: Can I use fresh cherries?
A: It is not recommended. Fresh cherries have a pit (annoying to remove without destroying the fruit) and a higher water content that can make the bomb soggy quickly. Maraschino cherries are chemically firm and perfect for this.​

Q: Why is my chocolate shell cracking?
A: This happens if the brownie ball was too frozen when dipped. You want them cold, not rock-hard frozen, or the rapid temperature change will shock the chocolate.

Q: Can I make these ahead of time?
A: Yes! These are actually better the next day as the flavors meld. You can make them 3-4 days before your event.

Conclusion

These Chocolate Brownie Cherry Bombs are the definition of a showstopper. They look like they came from a high-end chocolatier, but they’re made with a humble box of brownie mix and a little whiskey-soaked secret.

They are rich, boozy, and impossible to eat just one of. Whether you’re gifting them to your favorite neighbors or hoarding them for a cozy night in, they are guaranteed to be the most talked-about treat on the platter.

If you loved this boozy twist, try my Cracker Barrel Coca Cola Cake Recipe or The Best Cannoli Cookies Recipe next!