Brownie Cherry Bites Recipes

Steps:

• In a microwave. melt butter and chocolate until melted. Stir in sugar until dissolved. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir in flour and mix well. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes. , With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and vanilla until smooth. Beat in corn syrup and melted chocolate until well blended. Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of filling in the center of each brownie. Top with a cherry. Store in the refrigerator.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.
• Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.
• Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.
• In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

Steps:

• Center a rack in the oven and preheat to 325F degrees. Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
• In a medium bowl, whisk together the flour, salt and spices.
• Put a heatproof bowl over a saucepan of gently simmering water. Put the butter in the bottom of the bowl, then add the chopped chocolates. Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates. Remove the bowl from the pan.
• Using a whisk, stir the sugars into the butter-chocolate mixture. Add the eggs, one at a time. Add the vanilla and the grated orange zest and whisk the mixture energetically. Gently mix in the dry ingredients, stirring only until they are incorporated. Switch to a rubber spatula and fold in the nuts and cherries. Turn the batter into the prepared pan and even the top with the spatula.
• Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean. Place the pan on a rack and cool to room temperature.
• When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board. Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
• Storage tips: Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days. They can be frozen for up to 2 months.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Stir cherry filling, cake mix, eggs, and almond extract together in a bowl by hand. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and let cool completely.
• While brownies are cooling, bring sugar, milk, and butter to a boil in a saucepan over medium-high heat. Stir in chocolate chips until melted. Remove from heat. Spread over cooled brownies.

Steps:

• Preheat the oven to 350º F.
• Melt the butter with the chocolate and the salt. You can do this on the stovetop or in the microwave (or be really creative and leave it out in the sun or use a thermonuclear bomb).
• When it has all melted leave it to cool to room temperature.
• In a mixer, combine the sugar with the eggs until fluffy and creamy.
• Beat in the vanilla and add the cooled chocolate mixture.
• Fold in the flour.
• Spray the wells of a mini-muffin pan with non-stick spray or use mini liners.
• Fill each well 3/4 of the way full.
• Push on any desired add-ons, like nuts, candied fruit or sprinkles.
• If you are actually following directions and using a mini-muffin pan, then bake for 25 minutes. Otherwise, if you've decided to bung this into a square cake pan and bake like regular brownies, then bake for 30-35 minutes.
• Keep in mind that if you make this as you would regular brownies and not as the mini-muffins, they will not be as darling as they are meant to be.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

Steps:

• Combine condensed milk, vanilla essence and sugar in a mixing bowl.
• Stir in powdered milk and cherries with a wooden spoon until combined.
• Turn mixture onto surface lightly dusted with icing sugar.
• Knead until smooth.
• Divide mixture in half.
• Roll each half between your palms into a rope 2.
• 5cm thick.
• Dust with extra icing sugar.
• Refrigerate until firm.
• When firm cut into 2.
• 5cm pieces.
• Store in an air-tight container in the refrigerator for up to 2 weeks.

Steps:

• Heat oven to 350°F
• Grease 48 mini muffin cups with shortening or line with miniature paper baking cups.
• In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended.
• Fill muffin cups about 3/4 full (about 1 tablespoon batter each).
• Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• For Ganache: In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
• Spoon about 2 teaspoons chocolate mixture onto each brownie.
• Garnish with fresh raspberries.