Chocolate Cherry Brownie Bites

The smell of melted butter and chocolate always pulls me into the kitchen, no matter what else I should be doing. I first made these brownie bites on a rainy Sunday when I needed something cheerful and chocolatey. They disappeared faster than I could count, and now they are my go-to for every gathering.

I brought a batch to my book club last winter and watched three friends immediately ask for the recipe. Someone actually laughed when she realized she had eaten four without noticing. Now they are the first thing people ask about when I walk through the door.

Ingredients

• 3/4 cup all-purpose flour: Keep your measurements light and fluffy for the best texture
• 1/3 cup unsweetened cocoa powder: Sift it first to avoid any stubborn lumps in your batter
• 1/2 tsp baking powder: Just enough to give these bites their perfect slight rise
• 1/4 tsp salt: Enhances the chocolate without making it taste salty
• 1/2 cup unsalted butter melted: Let it cool slightly so it does not scramble your eggs
• 3/4 cup granulated sugar: Creates that crackly top we all love on brownies
• 1/4 cup brown sugar: Adds a subtle caramel note that deepens the flavor
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 1 tsp vanilla extract: Use real vanilla for the warmest background flavor
• 3/4 cup semi sweet chocolate chips: Fold these in gently to keep them distributed evenly
• 1 cup pitted cherries chopped: Frozen cherries work beautifully but pat them dry first
• 1/2 cup semi sweet chocolate chips: The finishing touch that makes these look bakery beautiful
• 1 tbsp unsalted butter: Makes the chocolate topping glossy and smooth

Instructions

Prepare your pans and oven:

Preheat to 350°F and grease your mini muffin tin well or use paper liners for easy cleanup

Whisk the dry ingredients together:

Combine flour cocoa powder baking powder and salt in a medium bowl until evenly blended

Mix the wet ingredients:

Whisk melted butter with both sugars until smooth then beat in eggs one at a time before adding vanilla

Combine everything gently:

Fold the dry ingredients into the wet mixture just until no flour streaks remain

Add the chocolate and cherries:

Stir in the chocolate chips and chopped cherries until evenly distributed throughout the batter

Fill your muffin cups:

Spoon batter into each cup about three quarters full being careful not to overfill

Bake until perfectly fudgy:

Bake for 16 to 18 minutes until a toothpick comes out with a few moist crumbs attached

Cool completely before topping:

Let them rest in the pan for 10 minutes then transfer to a wire rack until fully cooled

Make the glossy topping:

Melt chocolate chips and butter in 20 second microwave bursts stirring until smooth

Finish with chocolate:

Drizzle or spread the melted chocolate over each cooled bite and let set before serving

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My daughter insisted we make these for her class party and came home with an empty container and three requests from other parents. Now every time she sees cherries at the store she asks if we are making the little brownie cakes again.

Making Them Ahead

I have learned these brownie bites actually taste better the next day when the flavors have had time to meld. Store them in an airtight container at room temperature for up to three days. You can also freeze the undecorated bites for up to a month and add the chocolate topping after thawing.

Perfect Party Planning

These are ideal for gatherings because they are self contained and easy to grab. One batch yields exactly 24 bites which works perfectly for a standard party platter. I like to set them out on a tiered stand so guests can help themselves throughout the evening.

Flavor Variations To Try

Sometimes I swap the cherries for raspberries when I want something a bit more tart. A pinch of cinnamon in the dry ingredients adds warmth that pairs surprisingly well with the chocolate. You could also fold in chopped toasted nuts for extra texture and richness.

• Add a teaspoon of espresso powder to deepen the chocolate flavor
• Try white chocolate chips instead of semi sweet for the topping
• Sprinkle flaky sea salt over the chocolate before it sets

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Every time I make these I am reminded that the simplest desserts often bring the most joy. Watch them disappear and save this recipe for your next chocolate craving.

Recipe FAQs

→ What type of cherries work best?

Fresh or frozen pitted cherries both work well; frozen should be thawed and drained to avoid excess moisture.

→ Can nuts be added to these bites?

Yes, adding chopped toasted walnuts introduces a pleasant crunch and nutty flavor variation.

→ How do I achieve a glossy chocolate topping?

Melting semi-sweet chocolate chips with butter in short bursts and stirring until smooth creates a shiny finish.

→ What’s the best way to bake these for even cooking?

Use a greased or lined 24-cup mini muffin tin and fill each cup about three quarters full for consistent results.

→ Are there recommended pairings for serving?

Pair with a glass of port or cherry liqueur for an adult treat, or serve alone as a delightful snack.

→ How should leftover bites be stored?

Store in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.