Someone please take these away from me before I eat too many. I spied this recipe at The Lady Behind the Curtain. They are so so delicious and a perfect treat for Valentine's Day. My only issue was that baking them in the muffin pan proved to be a pain in the butt. Slightly under baked and they wouldn't come out cleanly from the pan and over baked meant they wouldn't be fudgey.
If I make these again I would stick to baking them in a traditional brownie pan, lined with either parchment or foil to lift the brownies out easily, then cutting into squares (or hearts) and icing as normal. Many thanks to The Lady Behind the Curtain for this recipe. Sheryl also hosts Cast Party Wednesday so if you enjoy linking up to parties or enjoy browsing all the yummy recipes at link parties, hop by there and browse. Enjoy!
Cherry Brownie Bites with Cherry Cream Cheese Drizzle
Makes about two dozen
- 1 boxed brownie mix
- 1/4 cup flour
- 1/4 cup vegetable oil
- 3 tablespoons cherry juice from the maraschino cherry jar
- 2 eggs
- 1-10 ounce jar maraschino cherries, drained and sliced in half
- cooking spray
- 1 Cherry Cream Cheese Drizzle, recipe below
1. Preheat oven to 350 degrees.
2. Combine the brownie mix, flour, oil, cherry juice and eggs. Mix until combined. Fold in the sliced cherries.
3. Spray 24 muffin cups with cooking spray. Spoon 1 tablespoon of batter into each muffin cup. Bake 9 to 12 minutes, until tops are set. (I had to bake mine for several minutes longer at my high altitude) Just like brownies you DON’T want to over bake these cookies.
4. Once cookie are out of the oven run a small knife around the edge of each cookie to loosen them from the pan while they continue to cool. Cool Completely in muffin pans. Using your small knife pop them out of the muffin cups.
Cherry Cream Cheese Drizzle
- 4 ounces cream cheese, at room temperature
- 4 tablespoons powdered sugar
- 2 tablespoons cherry juice
1. Blend the cream cheese until fluffy. Add the powdered sugar and blend until well combined. Add cherry juice 1 tablespoon at a time.
2. Place drizzle in a plastic zip top bag. Clip the corner and drizzle over your cookies. NOTE: I wanted my drizzle to be thick if you want it to be more like a glaze then add more cherry juice.
Recipe from Lady Behind the Curtain.