Brownie Cherry Bites Recipes

CHOCOLATE CHERRY BROWNIE BITES

Steps:

• Heat oven to 350°F. Grease 24 mini muffin pan cups; set aside.
• Combine butter and sugar in bowl; beat at medium speed until creamy. Add eggs and cherry juice; continue beating until well mixed. Add flour, cocoa, salt and baking powder; beat at low speed until well mixed. Gently stir in 3 tablespoons chopped cherries.
• Spoon about 1 tablespoon batter into each prepared muffin pan cup. Bake 12-14 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes; remove to cooling rack. Cool completely.
• Place 1/4 cup whipping cream and chopped baking bar in bowl. Microwave30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 45 minutes or until thickened. Beat at high speed until light and fluffy; stir in 1 tablespoon chopped cherries.
• Place 1/4 cup whipping cream and chocolate chips in bowl. Microwave 30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 15 minutes or until thickened.
• Split brownies crosswise. Spread a heaping teaspoonful filling onto each cut-side of brownie bottom half; place cut-side of each brownie top half over filling.
• Stir topping mixture until just slightly thickened and glossy. Spoon about 1 teaspoon topping over each brownie bite, allowing it to drip down sides. Garnish each with 1 cherry slice. Let stand until set. Store refrigerated in container with tight-fitting lid.

BRANDIED CHERRY BROWNIE BITES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.
• Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.
• Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.
• In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.

CHOCOLATE-CHERRY BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips and 1/4 cup cherries. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Sprinkle 1/4 cup of the chocolate chips over top of baked brownies; cool 30 minutes.
• Sprinkle 2 tablespoons cherries over top. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 2 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in refrigerator.

CHERRY BROWNIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

CHERRY BROWNIE CUPS

Steps:

• In a microwave. melt butter and chocolate until melted. Stir in sugar until dissolved. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir in flour and mix well. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes. , With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and vanilla until smooth. Beat in corn syrup and melted chocolate until well blended. Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of filling in the center of each brownie. Top with a cherry. Store in the refrigerator.

DELICIOUS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F.
• Combine brownie mix, butter, water, eggs and almond extract in bowl; stir just until combined. Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans. Spoon about 1 tablespoon chocolate mixture into each cup. Bake 13-18 minutes or until centers are just set. Cool completely. Remove from pan. Sprinkle with powdered sugar. Garnish with cherries, if desired.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

CHERRY AND SPICE BROWNIE BITES

Steps:

• Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
• In a medium bowl, whisk together the flour, salt and spices.
• Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
• Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
• Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
• When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
• Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.

FUDGY CHERRY BROWNIES

Steps:

• In a heavy saucepan or microwave, melt 1 cup chocolate chips and butter; stir until smooth. In a bowl, combine biscuit mix, milk, egg and almond extract. Stir in chocolate mixture; mix well. Fold in cherries and remaining chocolate chips., Pour into a greased 13x9-in. baking pan. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and the edges pull away from the sides. Cool on a wire rack.