Chocolate Cherry Brownie Bites Recipes
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.
BRANDIED CHERRY BROWNIE BITES
Dress Betty Crocker® dark chocolate fudge brownie mix with brandy macerated cherries and hazelnuts to make these decadent candy treats - perfect bite-sized desserts for gift giving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
BROWNIE CHERRY BITES
Make and share this Brownie Cherry Bites recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 45m
Yield 48 brownie bites, 48 serving(s)
Number Of Ingredients 9
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.
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- 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.
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- Mix brownie mix according to package directions with the required oil, eggs and water. Using a cookie scoop, scoop the batter into a well-greased mini muffin pan. (I usually can make about 30 so you may need to fill a little bit of a second pan.)
- Bake brownie bites at 350° for about 13-15 minutes or until a toothpick inserted in the middle comes out clean.
- Immediately after removing the brownie bites from the oven, press an indention into each one, using the back of a 1/2 tsp measuring spoon. While the brownies are still warm, place 3 semi-sweet chocolate chips into each center. Let the chocolate chips sit for a few minutes until softened, then gently press a maraschino cherry on top of the melted chocolate in the center.
- Let brownies cool completely and then make the frosting. To make the frosting, use an electric mixer to beat the butter, cream cheese and powdered sugar. Once the mixture is well combined, add the reserved cherry juice and beat until smooth. Frost the brownie bites and enjoy! (I used this Wilton Dessert Decorator for the frosting, but you can just frost them with knife or place the frosting in a Ziplock bag and cut a small opening in one of the bottom corners to squeeze the frosting out of.)
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- Lightly grease 1- 24 cup size mini muffin tin pan. Set aside.(Note: I had enough left-over brownie batter to make 6 more mini brownie bites.)
- In a medium mixing bowl, combine brownie mix, water or cherry juice, oil and eggs. Mix just until combined. Fill mini muffin cups 3/4 full. Bake according to package directions, testing after 15 minutes by inserting a toothpick into the center of a brownie bite and it comes out clean. Bake 2 to 3 minutes longer if necessary.
- Remove pan from oven. Immediately push (gently) one whole candied cherry into the brownie bite. Repeat with remaining brownie bites. Cool cups in pan for 10 to 15 minutes. Carefully remove brownie cherry cups from pan. Cool on wire rack.
- In a medium microwavable bowl stir together semi-sweet chocolate chips, sweetened condensed milk and 2 teaspoons cherry juice. Microwave on high for 10 seconds, stirring until chocolate chips have melted. Repeat as needed until all chocolate chips have melted and mixture is creamy. Add more cherry juice if necessary to reach desired drizzle consistency.
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- Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
- Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
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- Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
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