Chocolate Cherry Brownie Bites

The smell of butter melting into chocolate always pulls me into the kitchen, no matter what else I had planned that day. These brownie bites started as an experiment with a bag of cherries I could not let go to waste, and now they are the first thing people ask for when they visit.

I remember bringing a plate of these to a dinner party and watching my friend close her eyes after the first bite. She later admitted she ate three before anyone else even arrived, and I cannot blame her one bit.

Ingredients

• 115 g (1/2 cup) unsalted butter, melted: The foundation of that glossy, crackly top that makes brownies irresistible
• 150 g (3/4 cup) granulated sugar: Creates the perfect chewy exterior while keeping the center tender
• 2 large eggs, room temperature: Bring them to room temp first so they blend seamlessly into the batter
• 1 tsp vanilla extract: Pure vanilla makes the chocolate taste deeper and more pronounced
• 65 g (1/2 cup) all-purpose flour: Just enough structure to hold everything together without making them cakey
• 40 g (1/3 cup) unsweetened cocoa powder: Dutch processed cocoa gives the most intense chocolate flavor
• 1/4 tsp salt: Wakes up all the flavors and balances the sweetness
• 90 g (1/2 cup) semi-sweet chocolate chips: Melt into the batter for pockets of pure chocolate joy
• 100 g (3/4 cup) fresh or frozen pitted cherries, chopped: Fresh cherries are sublime but frozen work beautifully when they are out of season
• 100 g (3.5 oz) semi-sweet chocolate, finely chopped: Finely chopped chocolate melts faster and smoother for ganache
• 80 ml (1/3 cup) heavy cream: Room temperature cream prevents the ganache from seizing
• 1 tsp unsalted butter (optional): Adds that professional glossy finish to your ganache

Instructions

Preheat and prepare your pan:

Heat your oven to 175°C (350°F) and line a mini muffin tin with paper liners, giving you one less thing to worry about later

Whisk the butter and sugar:

Mix melted butter and sugar until the mixture looks glossy and smooth, then beat in eggs and vanilla until you cannot see any streaks

Add the dry ingredients:

Sift in flour, cocoa powder, and salt, then fold gently until just combined, being careful not to overmix

Fold in the goodies:

Gently fold in chocolate chips and chopped cherries until they are evenly distributed throughout the batter

Fill the muffin cups:

Spoon batter into each mini muffin cup, filling about three quarters full so they have room to rise without overflowing

Bake to perfection:

Bake for 16 to 18 minutes until the tops are set and a toothpick comes out with just a few moist crumbs clinging to it

Cool completely:

Let them rest in the tin for 5 minutes, then move to a wire rack because ganache slides right off warm brownies

Make the ganache:

Heat cream until it simmers, pour over chopped chocolate, wait 1 minute, then stir until impossibly smooth and glossy

Finish with ganache:

Spoon or pipe the ganache over each cooled brownie bite and let them set until firm enough to pick up without making a mess

Save

My niece now calls these the special occasion brownies, and honestly, she is right. They turn a regular Tuesday into something worth celebrating.

Getting The Texture Right

The toothpick test is your best friend here. You want moist crumbs attached, not clean batter, and definitely not dry crumbs.

Choosing Your Cherries

Fresh cherries in season are unbeatable, but frozen ones actually release more juice into the batter as they bake. Either way works beautifully.

Ganache Mastery

If your ganache ever looks grainy or separated, do not panic. A teaspoon of warmed cream whisked in gently brings it back to silky smooth perfection every single time.

• Pour ganache while it is warm but not hot for easy spreading
• Refrigerate for 10 minutes if you need to speed up the setting process
• Room temperature brownies hold the ganache better than cold ones

Save

These little bites have a way of disappearing before they even make it to the serving platter, and that is exactly how it should be.

Recipe FAQs

→ What type of cherries work best?

Fresh or frozen pitted cherries both work well, adding juicy bursts within the brownie bites.

→ Can I substitute the semi-sweet chocolate chips?

Yes, dark or milk chocolate chips can be used depending on your preferred sweetness level.

→ How do I make the ganache shiny?

Adding a small amount of unsalted butter to the warm cream and chocolate mixture creates a glossy finish.

→ What’s the best way to store these bites?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

→ Can I add alcohol to enhance flavor?

Soaking cherries in kirsch or cherry liqueur before mixing adds a lovely boozy twist.