Chocolate Cherry Brownie Bites (Printable)
Fudgy brownie bites packed with tart cherries and chocolate chips for a rich treat.
# What You'll Need:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 2 large eggs, room temperature
09 - 1 tsp pure vanilla extract
→ Add-ins
10 - 3/4 cup semisweet chocolate chips
11 - 3/4 cup dried tart cherries, roughly chopped
# How To Make It:
01 - Preheat the oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
03 - In a large bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth and well incorporated.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until fully combined.
05 - Add dry ingredients to the wet mixture and gently fold together with a spatula until just combined. Do not overmix.
06 - Fold in chocolate chips and chopped dried cherries until evenly distributed throughout the batter.
07 - Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
08 - Bake for 16–18 minutes, or until the tops are set and a toothpick inserted in the center comes out with moist crumbs.
09 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The fudgy texture comes from perfectly melted butter, not oil or shortcuts
- Tart cherries cut through the rich chocolate in ways raisins never could
- These bake faster than full-size brownies but taste just as indulgent
02 -
- Overbaking by even two minutes turns these from fudgy to dry, so check at the 16-minute mark
- The toothpick should have moist crumbs, not come out clean, or you've gone too far
03 -
- Use a cookie scoop for perfectly uniform portions that bake evenly
- Let the batter rest for 10 minutes before baking for fudgier results