Chocolate Cherry Brownie 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 GLAZED COOKIE BITES

Steps:

• Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.
• Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.
• Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry.

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.

CHOCOLATE CHERRY BROWNIE BITES

Steps:

• Bites: In a heat-safe bowl set over simmering water (or double boiler), melt butter with sugar, chocolate and salt, whisk until combined. Remove from heat and allow to cool slightly. Whisk in vanilla. Whisk in eggs, one at a time. Whisk in Cocoa Powder and Flour until combined. Chill dough slightly in the refrigerator (30-45 mins). Heat oven to 325 degrees, and generously grease 24 mini muffin tins. Fill each muffin tin halfway with dough. Place one cherry in each tin, pressing down slightly (but not to the bottom). Top each with a little more dough so that cherry is completely covered and the stem sticks out from the top. Bake 15-20 minutes. Cool in tins for 5-10 minutes, then remove to wire rack to cool completely. Frosting: In small saucepan, gently melt chocolate with sweetened condensed milk. Add enough cherry juice to be spreadable.

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.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Pat cherries dry with paper towels; set aside. In a microwave-safe bowl, melt 1/2 cup chopped candy bars with oil; stir until smooth. In a small bowl, combine the sugar, eggs, extract, salt and melted chocolate. Add flour; mix well. Stir in cherries and remaining candy bars. , Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

EASY CHERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Stir cherry filling, cake mix, eggs, and almond extract together in a bowl by hand. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and let cool completely.
• While brownies are cooling, bring sugar, milk, and butter to a boil in a saucepan over medium-high heat. Stir in chocolate chips until melted. Remove from heat. Spread over cooled brownies.

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.

CHOCOLATE-CHERRY BROWNIE CUPS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. , Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and the chocolate mixture. Add flour. Stir in walnuts and cherries. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.