Chocolate Cherry Brownie Bites

I stumbled into my kitchen at eleven PM craving something special but not complicated, and these brownie bites were born from that midnight whim. The way chocolate and cherries tangle together feels like they were always meant to share the same bowl, creating this intense fudgy experience that somehow still tastes light. My roommate wandered in during my first batch and we ended up eating them warm, standing over the counter with forks.

Last summer I brought these to a rooftop potluck and watched them vanish within ten minutes, with three people immediately asking for the recipe. Theres something about miniature desserts that makes people feel like they can indulge without commitment, then they end up reaching for just one more. My friend Sarah claimed she ate four while no one was watching and I consider that the highest compliment.

Ingredients

• 115 g (1/2 cup) unsalted butter, melted: Using room temperature ingredients prevents the batter from seizing up, creating that smooth velvety texture we want
• 150 g (3/4 cup) granulated sugar: This amount creates the perfect crackly tops while keeping the inside tender and fudgy
• 2 large eggs, room temperature: Cold eggs can cause the butter to solidify, so let them sit out for about twenty minutes
• 1 tsp vanilla extract: Pure vanilla makes all the difference here, amplifying the chocolate notes beautifully
• 65 g (1/2 cup) all-purpose flour: This minimal flour amount is what gives us that intense brownie density
• 40 g (1/3 cup) unsweetened cocoa powder: Dutch processed cocoa yields the deepest chocolate flavor
• 1/4 tsp salt: Never skip salt in chocolate desserts, it wakes up all the flavors
• 90 g (1/2 cup) semi-sweet chocolate chips: These little pockets of melted chocolate create those irresistible gooey moments
• 100 g (3/4 cup) fresh or frozen pitted cherries, chopped: Fresh cherries are sublime, but frozen work perfectly when they are out of season
• 100 g (3.5 oz) semi-sweet chocolate, finely chopped: Finely chopping helps the chocolate melt evenly into silky ganache
• 80 ml (1/3 cup) heavy cream: Room temperature cream combines more smoothly with the chocolate
• 1 tsp unsalted butter (optional): This tiny addition makes the ganache glossy and professional looking

Instructions

Prep your pan and oven:

Preheat oven to 175°C (350°F) and line a mini muffin tin with paper liners or grease each cup thoroughly with butter

Mix the wet ingredients:

Whisk together melted butter and sugar until glossy, then add eggs and vanilla, whisking until completely smooth

Combine the dry mixture:

Sift in flour, cocoa powder, and salt, then mix gently until just combined, being careful not to overmix

Add the goodies:

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

Fill the cups:

Spoon batter evenly into the prepared mini muffin cups, filling each about three quarters full

Bake to perfection:

Bake for sixteen to eighteen minutes, until the tops are set and a toothpick comes out with a few moist crumbs

Cool completely:

Let brownie bites cool in the tin for five minutes, then transfer to a wire rack to cool completely before ganache

Make the ganache:

Place chopped chocolate in a heatproof bowl, heat cream until just simmering, pour over chocolate and let sit one minute, then stir until smooth

Top them off:

Spoon or pipe ganache over each cooled brownie bite and let set at room temperature or refrigerate briefly

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These brownie bites have become my go to for everything from dinner parties to quiet Tuesday night treats. Something about that first bite, with the slight tartness of cherry cutting through rich chocolate, makes people pause and really savor it.

Making Them Your Own

I have discovered that swapping the cherries for raspberries creates an equally stunning combination, though the cherry version remains my absolute favorite. During winter I have used dried cherries soaked in warm water for ten minutes, and they plump up beautifully while baking.

Storage Secrets

These keep remarkably well at room temperature for two days, with the ganache actually developing a slightly firmer snap that I have grown to love. Any longer than that and I recommend refrigeration, though I must confess they rarely last more than twenty four hours in my house.

Serving Suggestions

Sometimes I will dust these with powdered sugar right before serving for that extra touch of elegance. A tiny fresh cherry on top of the ganache makes them look like they came from a pastry shop window.

• These pair wonderfully with espresso after dinner
• Serve them slightly warmed for an even gooier experience
• Package them in a pretty box for an impressive homemade gift

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Whether you are baking for a crowd or just treating yourself, these chocolate cherry brownie bites have a way of making any moment feel a little more special.

Recipe FAQs

→ How do I ensure the brownie bites stay fudgy?

Use melted butter and avoid overmixing the batter. Bake until just set to maintain moistness.

→ Can I use frozen cherries in this dish?

Yes, frozen pitted cherries work well. Just make sure to thaw and drain any excess moisture before folding them in.

→ What’s the best way to achieve a glossy ganache topping?

Heat cream until simmering before pouring over finely chopped chocolate. Stir gently until smooth, then add a small amount of butter for shine.

→ Can these bites be stored after preparation?

Yes, keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

→ Is it possible to add a boozy flavor twist?

Soak the cherries briefly in kirsch or cherry liqueur before mixing into the batter for an extra layer of flavor.