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Cherry Brownie Cups

 Cherry Brownie Cups
I like to lavish the chocolate lovers on my gift list with small Christmas tins of these cheery, cherry-topped treats.
30 ServingsPrep: 25 min. Bake: 20 min.


  • 3/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup corn syrup
  • 1-1/2 ounces unsweetened chocolate, melted and cooled
  • 1 cup confectioners' sugar
  • 1 jar (10 ounces) maraschino cherries with stems, drained and patted dry


  • In a microwave. melt butter and chocolate until melted. Stir in sugar
  • until dissolved. Transfer to a large bowl. Add eggs, one at a time,
  • beating well after each addition. Beat in vanilla. Gradually stir in
  • flour and mix well.
  • Fill paper-lined miniature muffin cups two-thirds full. Bake at
  • 350° for 20-22 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes.
  • With the end of a wooden spoon handle, make a 1/2-in. indentation in

2 of 2

Cherry Brownie Cups (continued)

Directions (continued)

  • the top of each brownie; remove from pans to wire racks to cool
  • completely.
  • For filling, in a large bowl, beat cream cheese and vanilla until
  • smooth. Beat in corn syrup and melted chocolate until well blended.
  • Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of
  • filling in the center of each brownie. Top with a cherry. Store in
  • the refrigerator. Yield: 5 dozen.
Nutritional Facts: 1 serving (2 ounces) equals 172 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 67 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.