Chocolate Cherry Brownie Bites (Printable)

Fudgy chocolate bites studded with tart cherries and topped with smooth chocolate for an indulgent treat.

# What You'll Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 1/4 cup brown sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 3/4 cup semi-sweet chocolate chips
11 - 1 cup pitted cherries, chopped

→ Chocolate Topping

12 - 1/2 cup semi-sweet chocolate chips
13 - 1 tablespoon unsalted butter

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin or line with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well blended.
03 - In a large bowl, mix melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
04 - Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
05 - Stir in chocolate chips and chopped cherries until evenly distributed throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Melt the chocolate chips and butter together in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle or spread over cooled brownie bites. Allow the topping to set before serving.

# Expert Advice:

01 -
  • The cherry and chocolate combination hits that perfect sweet-tart balance that keeps you coming back for just one more
  • These bake up faster than full-sized brownies but deliver the same fudgy satisfaction in a poppable format
  • The glossy chocolate topping makes them look impressive with almost no extra effort
02 -
  • Underbaking slightly is better than overbaking these. They continue cooking in the pan and should be fudgy not cakey.
  • Really drain those thawed frozen cherries. Too much extra moisture makes the centers sink and turns them gummy.
  • The chocolate topping sets best at room temperature. Don't rush it in the fridge or you'll lose that gorgeous shine.
03 -
  • Use a cookie scoop to portion the batter evenly and quickly without making a mess
  • Room temperature ingredients prevent the melted butter from seizing when you mix everything together

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