Prep 1 hr
Cook 20 mins
Are these easy? Not especially! Are they AWESOME? YES, and worth the extra steps! They look gorgeous, taste incredible and I use them for special occasions and gifts. If you have some extra time and want something extra special, this is the recipe!
- 2 (566.99 g) jar maraschino cherries, reserve syrup for glaze
- 4 unsweetened chocolate squares
- 177.44 ml butter
- 473.18 ml granulated sugar
- 4 eggs
- 4.92 ml vanilla
- 236.59 ml flour
Chocolate Fudge Filling
- 85.04 g cream cheese, softened
- 4.92 ml vanilla
- 59.14 ml corn syrup
- 3 unsweetened chocolate squares, melted and cooled
- 236.59 ml confectioners' sugar
- 118.29 ml confectioners' sugar
- Preheat oven to 350 degrees.
- Microwave chocolate and butter on high for 2 minutes or until butter is melted.
- Stir until completely smooth.
- Stir granulated sugar into melted chocolate.
- Mix in eggs and vanilla until well combined.
- Stir in flour until well blended.
- Fill greased or paper lined miniature muffin tins 2/3 full with batter.
- Bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
- Cool slightly and remove from pans.
- Place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
- Cool completely.
- Drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
- Allow to dry.
- Chocolate Fudge Filling: Beat cream cheese and vanilla in small bowl until smooth.
- Slowly pour in corn syrup and beat until well blended.
- Add melted chocolate and beat until smooth.
- Gradually add confectioner's sugar, beating until well blended.
- Spoon 1 tsp of filling into each brownie indentation.
- Gently press a cherry into filling.
- Drizzle fancily with glaze.
- Glaze: Combine cofectioner's sugar with enough cherry syrup to make a thin glaze.
Second turned out much better! Use paper liners this time. They still seemed like they cooked too long but it was weird it was like they got softer over time. I didn't do the glaze. They were just as great without it. No leftovers and cut lots of compliments. Will definitely make again for a special occasion.
I made these little gems for Valentines day today. I served them with soup and a dinner roll for my co workers. They went together easy. I used my medium pampered chef scoop and I got 42 of them. These tasted amazing. I know you have photo's posted, but I remembered to take one. Thank you for sharing your recipe.
These are DELICIOUS! While they are somewhat time consuming, I didn't think they were too difficult to make. 15 minutes in the oven was plenty of time, and I don't think my tins were smaller than average. I also got 60 brownies! There was only enough of the fudge filling for the 48 though. The brownie recipe by itself is really great. At first bite they are cake-like, but two seconds later they are fudgy and yummy, the way a brownie should be. These are best served cold. Thank you!