25-Minute Juicy Chocolate Cherry Bites
These mini brownie bites combine rich chocolate, sweet maraschino cherries, and a luscious cherry cream cheese frosting. Perfectly portioned for snacking, entertaining, or gifting, they’re quick to prepare, easy to bake, and guaranteed to satisfy any chocolate and cherry craving.
Equipment
- 1 mini muffin pan (24 cavities)
- Cookie scoop (1½ Tbsp)
- Measuring spoons
- Mixing bowls (medium and large)
- Electric mixer (or hand whisk)
- Spatula or knife for frosting
Ingredients
- 1 box brownie mix 9×13 size
- Eggs as required by brownie mix package
- Water as required by brownie mix package
- Oil as required by brownie mix package, coconut oil optional
- 10 oz maraschino cherries drained (reserve juice for frosting)
- ⅓ cup semi-sweet chocolate chips
- 5 Tbsp unsalted butter softened
- 3 oz cream cheese softened
- 2 cups powdered sugar
- 2 Tbsp reserved maraschino cherry juice
Instructions
- Prepare the Brownie Batter: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter. Grab a large mixing bowl and empty the entire box of brownie mix into it.Add the required amount of eggs, water, and oil as directed on the brownie package. I personally recommend using coconut oil for a subtle, nutty flavor. Stir the ingredients together using a spatula or wooden spoon until the batter is smooth, silky, and free of lumps. Make sure to scrape the sides of the bowl so all the dry mix is fully incorporated.
- Prepare the Mini Muffin Pan: Take a 24-cavity mini muffin pan and grease each cavity lightly with butter, coconut oil, or non-stick spray. This ensures the brownie bites will release easily once baked. Using a 1½ tablespoon cookie scoop, portion the brownie batter into each cavity. Fill each cavity about two-thirds full, leaving space for rising. If your batter exceeds the pan capacity, set aside the remaining batter in a second prepared pan.
- Bake the Brownie Bites: Place the filled muffin pan in the preheated oven. Bake at 350°F (175°C) for 13–15 minutes. The brownies are done when the edges are set, slightly pulling away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging. Avoid overbaking to keep the brownies soft and fudgy.
- Create Cherry Indentations: Immediately after removing the pan from the oven, take the back of a ½ teaspoon measuring spoon and gently press an indentation into the center of each warm brownie bite. Do this carefully so you don’t crack the edges. These small wells will later hold the chocolate chips and maraschino cherry.
- Add Chocolate Chips: Take 3 semi-sweet chocolate chips per brownie bite and place them in the center indentations. Allow the chocolate to sit for a few minutes while the brownies are still warm, so it softens slightly. This step ensures the chocolate melts just enough to create a rich, gooey center without fully liquefying.
- Top with Maraschino Cherries: Once the chocolate chips have softened, gently press a drained maraschino cherry on top of each brownie bite. Make sure the cherry sits snugly into the softened chocolate, which will help it stay in place as the brownie cools. The combination of melted chocolate and cherry creates a sweet, visually appealing focal point for each bite.
- Cool Completely: Allow the brownie bites to cool in the pan for at least 20–30 minutes. Cooling is essential before frosting to prevent the cream cheese frosting from melting or sliding off. You can transfer them to a wire rack to cool further, if desired, for even airflow around each brownie.
- Prepare Cherry Cream Cheese Frosting: While the brownies cool, it’s time to make the frosting. In a medium mixing bowl, combine 5 tablespoons of softened butter and 3 ounces of softened cream cheese. Using an electric mixer or hand whisk, beat on medium speed until the mixture is smooth and creamy, with no lumps. Gradually add 2 cups of powdered sugar while continuing to mix. Pour in 2 tablespoons of the reserved maraschino cherry juice and beat again until fully incorporated, yielding a light pink, smooth frosting with a sweet cherry flavor.
- Frost the Brownie Bites: Once the brownies are completely cool, frost each bite using your preferred method. You can use a knife to spread frosting, a piping bag for decorative swirls, or a Ziplock bag with a small corner cut off for precise frosting placement. Apply a generous but controlled amount to ensure each brownie bite is topped evenly without overwhelming the bite-sized portion.
- Serve and Enjoy: Arrange your finished brownie bites on a serving plate or tray. These treats are perfect for dessert, snacks, parties, or gifting. The combination of fudgy chocolate, gooey chocolate center, sweet cherry, and creamy cherry frosting makes every bite a delightful experience. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a mini muffin pan for perfectly portioned bites. Standard cupcake pans will work but yield larger pieces.
- Coconut oil adds a subtle nutty flavor, but you can substitute with vegetable or canola oil.
- Drain maraschino cherries well; excess juice can make brownies soggy. Reserve the juice for frosting to enhance cherry flavor.
- Allow brownies to cool completely before frosting to prevent melting or sliding.
- Cookie scoops help create uniform brownie sizes for consistent baking.
