Cherry Brownie Cups Recipe
Cherry Brownie Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to lavish the chocolate lovers on my gift list with small Christmas tins of these cheery, cherry-topped treats.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 3/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • FUDGE FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon 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

Directions

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 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.
Originally published as Cherry Brownie Cups in Country Woman Christmas Annual 2005, p39

Nutritional Facts

2 ounce-weight: 172 calories, 7g fat (4g saturated fat), 44mg cholesterol, 67mg sodium, 27g carbohydrate (22g sugars, 0 fiber), 2g protein.

  • 3/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • FUDGE FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon 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
  1. 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.
  2. 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.
  3. With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely.
  4. 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.
Originally published as Cherry Brownie Cups in Country Woman Christmas Annual 2005, p39

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