Chocolate Cherry Brownie Bites

Last winter, during a particularly brutal cold snap, my sister showed up at my door with a bag of dried tart cherries she'd picked up at a farmers market. We ended up experimenting in the kitchen for hours, throwing random combinations together, but something magical happened when we folded those cherries into brownie batter. Now every time I taste chocolate and cherries together, I think about that afternoon of snow falling outside the kitchen window while we waited for the oven timer to ding.

I brought a platter of these to a book club meeting last month, and honestly, the conversation paused for a solid thirty seconds after the first bite. Someone asked if Id gotten them from a bakery, which I took as the highest possible compliment. Theres something about the combination of fudgy interior and that little burst of cherry that makes people slow down and really pay attention to what theyre eating.

Ingredients

• All-purpose flour: 3/4 cup (90 g) gives structure without making these cakey, which is exactly what you want in a brownie bite
• Unsweetened cocoa powder: 1/4 cup (25 g) creates that deep chocolate flavor, and dont skip the sifting step if it looks clumpy
• Baking powder: 1/2 tsp is just enough lift to keep them from being dense little bricks
• Fine sea salt: 1/4 tsp amplifies the chocolate and balances all that sugar
• Unsalted butter: 1/2 cup (115 g), melted and slightly cooled, creates that irresistibly fudgy texture we all chase
• Granulated sugar: 3/4 cup (150 g) contributes to the crackly top that bakers obsess over
• Packed light brown sugar: 1/4 cup (50 g) adds moisture and a subtle caramel note that plays beautifully with the cherries
• Large eggs: 2, at room temperature, helps emulsify everything properly so your texture is consistent
• Pure vanilla extract: 1 tsp might seem like a small amount, but it rounds out the chocolate flavor noticeably
• Semisweet chocolate chips: 3/4 cup (120 g) melty pockets that make every bite feel luxurious
• Dried tart cherries: 3/4 cup (100 g), roughly chopped, bring this incredible chewy contrast and bright acidity

Instructions

Preheat your oven and prepare the pan:

Set the oven to 350°F (175°C) and line a 24-cup mini muffin tin with paper liners, or give it a light coating of nonstick spray. This makes cleanup so much easier and helps the bites pop out perfectly.

Whisk together the dry ingredients:

In a medium bowl, combine the flour, cocoa powder, baking powder, and salt, whisking until theyre evenly distributed. I like to do this first so Im not scrambling around measuring things while my butter starts to seize up.

Combine the melted butter and sugars:

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks smooth and glossy. Take your time here, a good thirty seconds of whisking makes a difference in the final texture.

Add the eggs and vanilla:

Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. The batter should look thick and creamy at this point, almost like chocolate pudding.

Fold in the dry ingredients:

Add the dry ingredients to the wet mixture and gently fold together with a spatula until just combined. Overmixing at this stage is the enemy of fudgy brownies, so stop as soon as you no longer see streaks of flour.

Add the chocolate chips and cherries:

Fold in the chocolate chips and chopped dried cherries until theyre evenly distributed throughout the batter. Every bite should have something special in it, so resist the urge to skimp on the add-ins.

Fill the muffin cups:

Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full. I use two spoons to scoop and drop the batter, which is way less messy than trying to pour from the bowl.

Bake until set:

Bake for 16 to 18 minutes, until the tops are set and a toothpick inserted in the center comes out with moist crumbs. They should look slightly underdone in the center when you take them out.

Cool completely:

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This resting period lets the texture set properly, so try not to eat them all straight from the tin.

Save

My neighbor texted me at 11 PM one night asking for the recipe after smelling these baking through our shared wall. I ended up bringing over a whole plate because they smelled so good I couldnt sleep anyway. Now we have this unspoken agreement that whenever one of us bakes a batch, the other gets a delivery.

Getting the Texture Just Right

The secret to that restaurant-quality fudgy texture is pulling them from the oven at the exact right moment. I set my timer for 16 minutes and check every two minutes after that. The centers should still look slightly soft and underdone when they come out. They continue cooking in the hot pan, and that residual heat is what gives you that perfect dense, chewy consistency instead of something cakey or dry.

Customizing Your Add-ins

While the chocolate cherry combination is pretty hard to beat, Ive had great luck swapping in dried cranberries during the holidays or chopped dried apricots for something a little different. Once I used white chocolate chips with dried raspberries, and that version disappeared faster than any Ive ever made. Trust your instincts and go with combinations you already love together.

Making These Ahead

These brownie bites keep remarkably well, which makes them perfect for gift giving or holiday cookie plates. I store them in an airtight container at room temperature, and they stay fresh for up to four days. You can also freeze the baked bites for up to three months and thaw them overnight whenever a chocolate craving hits.

• Drizzle melted dark chocolate over the cooled bites for extra presentation points
• Serve them alongside coffee or a glass of port for an effortless dessert course
• Package them in pretty boxes tied with twine for the most thoughtful homemade gift

Save

Theres something so satisfying about pulling a tray of these from the oven and seeing those crackly tops studded with ruby red cherries. Hope they bring as much joy to your kitchen as theyve brought to mine.

Recipe FAQs

→ What gives the brownies their fudgy texture?

The combination of melted butter and a balanced ratio of flour and cocoa powder creates a dense, fudgy texture.

→ Can I substitute dried cherries with other fruits?

Yes, dried cranberries or blueberries make excellent alternatives, offering a similar tartness and chewiness.

→ How should I store these brownie bites?

Store them in an airtight container at room temperature for up to four days to maintain freshness.

→ What is the recommended baking time and temperature?

Bake at 350°F (175°C) for 16–18 minutes until the tops are set and a toothpick comes out with moist crumbs.

→ Are there any suggested pairings for serving?

These bites pair well with a glass of ruby port or a bold espresso to complement their rich flavors.