Chocolate Cherry Brownie Bites

Chocolate Cherry Brownie Bites (Adapted from Land O Lakes)

For the miniature brownies

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon maraschino cherry juice from jar
3 tablespoons finely chopped maraschino cherries

For the filling

1/4 cup heavy cream
3 ounces finely chopped white chocolate
1 tablespoon finely chopped maraschino cherries

For the topping

1/4 cup heavy cream
2 ounces chopped bittersweet chocolate

For garnish

whole maraschino cherries, cut into 24 thin slices and patted dry

To prepare the miniature brownies

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cocoa, salt and baking powder.

In a mixing bowl, beat together butter and sugar until creamy. Add eggs, one at a time, beating until combined. Mix in cherry juice. Add dry ingredients and stir until combined - fold in chopped cherries.

Scoop about 1 tablespoon worth of the batter into each well of a 24 cup miniature muffin tin coated with cooking spray. Place into the oven and bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 10 to 14 minutes. Remove from the oven and let cool for 2 minutes in the pan before turning brownies out onto a wire rack to cool completely.

To prepare the filling

In a medium microwave-safe bowl, add cream and white chocolate - heat on high until bubbling around edges, about 30 seconds to 1 minute. Remove and stir until smooth and completely melted. Place into the refrigerator to chill until thickened, about 45 minutes. Beat mixture on high until light and fluffy - stir in chopped cherries.

To prepare the topping

In a small microwave-safe bowl, add cream and bittersweet chocolate - heat on high until bubbling around edges, about 30 seconds to 1 minute. Remove and stir until smooth and completely melted. Place into the refrigerator to chill until thickened, about 15 minutes.

Meanwhile, slice brownies in half crosswise. Divide filling (about a heaping teaspoon) onto the cut side of the bottom brownie halves - place the top of each brownie onto the filling.

Stir topping mixture until just slightly thickened and glossy. Spoon about 1 teaspoon over each brownie.

To garnish

Set one thin slice of the cherries on each brownie. Set aside and let set before serving.

Makes 24 miniature brownies.

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