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Chocolate Covered Cherry Brownie Bites
There are certain flavor combinations that just belong together, and chocolate and cherry is right at the top of that list. If you love the nostalgic taste of a chocolate-covered cherry cordial but crave the chewy, fudgy satisfaction of a brownie, these Chocolate Covered Cherry Brownie Bites are the ultimate hybrid dessert. They are bite-sized, decadent, and hiding a sweet little secret inside.
Imagine a rich, dark chocolate brownie cup that nestles a juicy maraschino cherry in its center. But we don’t stop there. To mimic that creamy cordial filling, we top each brownie with a swirl of cherry-infused buttercream, and then blanket the whole thing in a silky smooth chocolate ganache. It’s like a high-end box of chocolates met your favorite bakery treat.
These little gems are perfect for Valentine’s Day, holiday cookie trays, or just when you need a chocolate fix that feels a little extra special. They look incredibly impressive with their glossy coating and peekaboo cherry stem (if you choose to leave it!), but they are surprisingly easy to assemble. One bite delivers that perfect snap of chocolate, the creaminess of the frosting, the chew of the brownie, and the burst of fruit—it’s pure bliss.
Let’s get baking!
Why You’ll Love This Recipe
- The “Surprise” Center: Biting into a fudgy brownie to find a whole, juicy cherry is a delightful texture contrast.
- Three Desserts in One: It’s a brownie, a truffle, and a chocolate-covered fruit all rolled into one bite.
- No Fancy Equipment: You just need a mini muffin tin and a couple of bowls. No candy thermometers or tempering chocolate required.
- Customizable: You can use a boxed brownie mix to save time or go from scratch for that homemade touch.
- Perfectly Portion Controlled: Rich and satisfying, one or two of these mini bites is the perfect amount of indulgence.
Ingredients
To get that layered “cordial” effect, we break this down into three simple components.
For the Brownie Base:
For the Cherry Buttercream:
For the Chocolate Ganache:
Step-by-Step Instructions
Prep the Cherries.
Drain the jar of maraschino cherries and spread them out on paper towels. Pat them completely dry. This is crucial! Wet cherries will make your brownie soggy and prevent the batter from baking properly around them.
Bake the Brownie Cups.
Preheat your oven to 350°F (175°C). Grease a 24-count mini muffin tin very well with non-stick spray. Prepare the brownie batter according to package directions.
Scoop about 1 tablespoon of batter into each muffin cup (they should be about 2/3 full). Press one dried cherry into the center of each batter cup.
Bake for 12–15 minutes. A toothpick inserted into the brownie part (not the cherry) should come out mostly clean.
Tip: Let them cool in the pan for 10 minutes before removing to a wire rack. They are fragile when hot!
Whip the Buttercream.
While brownies cool, beat the softened butter, powdered sugar, cherry juice, and almond extract together until smooth and fluffy. The consistency should be thick enough to pipe but soft enough to spread.
Fit a piping bag (or zip-top bag with the corner snipped) with a round tip and pipe a small dollop or ring of frosting on top of each cooled brownie, covering the cherry.
Make the Ganache.
Place chocolate chips in a heat-proof bowl. Microwave the heavy cream for 45-60 seconds until it just starts to bubble. Pour the hot cream over the chocolate chips. Let it sit for 3–5 minutes. Then, gently whisk from the center outwards until glossy and smooth.
Note: If it’s too thin, let it sit for 5–10 minutes to thicken slightly.
Dip and Chill.
You have two options:
The Dip: Holding the brownie by the bottom, dip the frosted top into the ganache.
The Spoon: Place brownies on a rack and spoon a teaspoon of ganache over each one, letting it drip down the sides.
Refrigerate the bites for at least 20 minutes to set the chocolate shell.
Tips for Success
- Dry Those Cherries: I cannot stress this enough. Moisture is the enemy here. Roll them around in paper towels until they leave no wet spots.
- Use a Cookie Scoop: A small cookie scoop (1 tbsp size) ensures every brownie bite is uniform and bakes evenly.
- Don’t Overfill: If you fill the mini muffin cups to the top, they will overflow when you push the cherry in. Stick to 2/3 full.
- Cool Completely: Do not try to frost warm brownies. The butter in the frosting will melt and slide right off.
- Almond Extract: Even if you don’t love almonds, a tiny drop enhances the cherry flavor significantly. It gives it that “bakery” taste.
Variations & Substitutions
- Boozy Cherries: Soak your cherries in bourbon or amaretto for 24 hours (then dry them!) for a grown-up version.
- White Chocolate: Dip the tops in white chocolate ganache for a “reverse” look, or drizzle white chocolate over the dark for decoration.
- No Frosting (Cordial Style): Skip the buttercream and just spoon the ganache directly over the cherry-stuffed brownie for a simpler, intense chocolate hit.
- Stem-On: Use cherries with stems for a dramatic presentation. You’ll just have to pipe the frosting around the stem carefully.
What to Serve With It
- Vanilla Ice Cream: A warm brownie bite (if you skip the chill step) with cold ice cream is classic.
- Espresso: The bitterness of coffee cuts through the intense sweetness of the cherry and chocolate.
- Champagne: The perfect pairing for a romantic date night dessert.
- Fresh Berries: Serve alongside fresh raspberries or strawberries to echo the fruit notes.
Storage & Reheating
Fridge: Because of the dairy in the buttercream and ganache, these are best stored in an airtight container in the refrigerator for up to 5 days.
Freezer: You can freeze these! Flash freeze them on a baking sheet until hard, then transfer to a bag. Thaw in the fridge overnight.
Serving: Remove from the fridge about 15 minutes before serving. They taste best when the ganache and brownie soften slightly, rather than being fridge-cold.
Nutrition Facts
Values are estimates per brownie bite.
| Nutrient | Amount |
|---|---|
| Calories | ~140–160 |
| Fat | 7g |
| Carbohydrates | 18g |
| Sugar | 14g |
| Protein | 1g |
Common Mistakes to Avoid
- Using Pie Filling: Do not use cherry pie filling! It is too runny and will ruin the brownie batter. Only use whole maraschino cherries.
- Seizing the Chocolate: If a drop of water gets into your melting chocolate, it will turn grainy (seize). Ensure all bowls and spoons are bone dry.
- Rushing the Cooling: If the ganache is too hot when you pour it, it will melt the buttercream underneath, creating a messy swirl instead of distinct layers. Let the ganache cool until it feels barely warm to the touch.
FAQ
Q: Can I make these in a regular muffin tin?
A: Yes, but you will need to increase the bake time to 20–25 minutes and use more batter per cup. You might want to put 2–3 cherries in a standard muffin size to keep the ratio right.
Q: Why did my brownies sink in the middle?
A: This is actually perfect for this recipe! The cherry often causes a little crater or sinking as it cools, which creates a natural “cup” to hold more frosting and ganache.
Q: Can I use fresh cherries?
A: Fresh cherries have a very different water content and texture. They tend to bleed juice more during baking. If you use them, pit them and roast them briefly first to remove moisture, but maraschino really gives that classic candy flavor.
Conclusion
These Chocolate Covered Cherry Brownie Bites are a labor of love that pays off in every single bite. They are beautiful to look at, fun to make, and even better to eat. Whether you are a die-hard chocolate lover or just have a soft spot for cherry cordials, this recipe brings the best of both worlds together in one perfect, bite-sized package.
If you loved this decadent treat, try my Amish White Bread next for more bite-sized indulgence!
Chocolate Covered Cherry Brownie Bites
Indulge in rich, fudgy brownie bites infused with the luscious flavor of cherries and enrobed in a velvety layer of chocolate. These bite-sized treats offer a perfect balance of sweetness and tartness in every bite, creating a symphony of flavors that will captivate your senses.
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 cup cherries (pitted and halved)
Directions
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Preheat your oven and prepare your baking pan.
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Melt the dark chocolate chips and butter together.
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Whisk in the sugar, eggs, and vanilla extract.
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Sift in the flour, cocoa powder, and salt.
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Fold in the cherries gently to ensure even distribution.
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Pour the batter into the baking pan and bake until set.
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Let the brownies cool before cutting them into bite-sized pieces.
