1 batch brownie batter (homemade or store-bought)

1/2 cup maraschino cherries, chopped

2 tablespoons cherry liqueur (optional)

1/2 cup semi-sweet chocolate chips

1 tablespoon cocoa powder (for dusting)

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Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
Prepare the brownie batter according to the recipe or package instructions.
Fold the chopped cherries, cherry liqueur, and chocolate chips into the brownie batter.
Spoon the batter into the mini muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the brownie bombs cool completely, then dust with cocoa powder before serving.

If maraschino cherries aren’t available, use fresh or frozen cherries.

Swap semi-sweet chocolate chips for dark chocolate for a richer flavor.

Experiment with different liqueurs, like raspberry or orange, for a unique twist.