Pin it These rich brownie bites are a delightful combination of fudgy chocolate and tart cherry flavors. Using simple pantry staples like cocoa powder, flour, and sugars, the batter is blended gently to maintain a moist crumb. Semisweet chocolate chips and chopped dried cherries add bursts of sweetness and tartness in every bite. Baked in mini muffin tins, these treats come out perfectly portioned and easy to serve at gatherings or for snacking. Cool them before serving and consider a drizzle of melted chocolate for extra indulgence.
Ideal for a quick and easy dessert, these brownie bites bring together familiar flavors with a convenient format that’s great for sharing or enjoying solo.
My kitchen still smells like chocolate and cherries whenever I think about these little bites. I originally made them for a last-minute book club gathering when I realized I'd forgotten to plan dessert. They disappeared so fast that one friend actually asked if there were more hidden somewhere in the pantry.
Last Christmas, I tripled this recipe for cookie plates and ended up hiding half the batch in the freezer just to ensure they'd actually make it to our neighbors. Something about that miniature shape makes people grab two or three before they even realize what they're doing.
Ingredients
- All-purpose flour: Provides structure without making these cakey, keep measuring precise
- Unsweetened cocoa powder: Dutch-processed gives the deepest chocolate flavor
- Baking powder: Just enough lift for that slightly domed top everyone loves
- Unsalted butter: Melt it until it's hot but not bubbling, then let it cool slightly
- Granulated and brown sugar: The combination creates crispy edges and fudgy centers
- Large eggs: Room temperature eggs blend more smoothly into the melted butter
- Semisweet chocolate chips: Some will melt into pockets, others stay intact for texture
- Dried tart cherries: Chop them slightly so every bite gets that chewy contrast
Instructions
- Preheat your oven:
- Set it to 350°F and line that mini muffin tin now, because scrambling for liners once butter is melting is no fun
- Whisk the dry mixture:
- Flour through salt needs to be well combined so you don't get pockets of baking powder
- Mix the butter and sugars:
- Whisk until the sugars dissolve into the warm butter, it should look glossy and smooth
- Add the eggs:
- One at a time, really whisking each one in before reaching for the next
- Combine everything:
- Fold gently, scraping the bottom, and stop when you still see streaks of flour
- Fold in the good stuff:
- Those cherries and chips want to be distributed evenly so every bite feels special
- Fill and bake:
- Three-quarters full is perfect, they'll puff up then settle into those crackly tops
- The cooling patience test:
- Five minutes in the pan prevents them from falling apart when you move them
Pin it My daughter now requests these for every school bake sale because they're different from the usual cupcakes and cookies. Watching her friends instinctively grab two at a time, I know exactly what she means about their appeal.
Making Them Your Own
Sometimes I swap the cherries for dried raspberries when I want something even more vibrant. During pecan season, folding in chopped toasted nuts adds this incredible savory crunch that somehow makes the chocolate taste more intense.
Storage Secrets
These actually develop deeper flavor after sitting overnight, if you can manage not to eat them all. I've kept the batch in the freezer for emergency dessert cravings and they thaw beautifully in about twenty minutes.
Serving Ideas
A warm brownie bite with a small scoop of vanilla ice cream creates that perfect temperature contrast everyone craves. When I serve these at parties, I arrange them on a wooden board with scattered fresh cherries for color.
- Try them with a glass of cold milk for pure childhood nostalgia
- A drizzle of white chocolate makes them look fancier than they really are
- Coffee cuts through the richness in the most satisfying way
Pin it Hope these bring as much joy to your kitchen as they've brought to mine over the years.
Recipe FAQs
- → How do tart cherries affect the flavor?
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Tart cherries add a subtle tartness that balances the rich, sweet chocolate, enhancing the overall flavor profile.
- → Can I substitute dried cranberries for cherries?
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Yes, dried cranberries or blueberries can be used as alternatives to cherries without altering the texture significantly.
- → What pan is best for baking these bites?
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A 24-cup mini muffin tin ensures even baking and neatly sized brownie bites.
- → How should I store the brownie bites?
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Store in an airtight container at room temperature for up to 4 days to maintain freshness.
- → Can I add a chocolate drizzle?
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Yes, drizzling melted chocolate over cooled bites adds an extra layer of decadence.
