Chocolate Cherry Brownie Bites

Last winter, during a snowed-in weekend, my sister and I decided to turn our kitchen into a tiny bakery. These brownie bites were born from a happy accident—we had extra cherries from holiday baking and a serious chocolate craving that just would not quit.

I brought a batch to my book club meeting, and honestly, the conversation stopped mid-sentence when I set the plate down. Watching people close their eyes after that first bite? That is the kind of kitchen moment that sticks with you.

Ingredients

• Unsalted butter: Melted butter creates that dense, fudgy texture we love in brownies—do not let it get too hot or it might scramble your eggs later
• Granulated sugar: This amount gives you that crackly top crust while keeping the center tender and moist
• Large eggs: Room temperature eggs blend more smoothly into the batter, creating that perfect glossy consistency
• Vanilla extract: Pure vanilla amplifies the chocolate flavor without competing with it
• All-purpose flour: Just enough to hold everything together while keeping that rich, almost underbaked texture
• Unsweetened cocoa powder: Dutch-processed cocoa gives the deepest, most intense chocolate flavor
• Salt: A pinch enhances all the flavors and balances the sweetness
• Semi-sweet chocolate chips: These melt into pockets of gooey chocolate throughout each bite
• Fresh or frozen cherries: Tart cherries cut through the richness and add little bursts of brightness
• Semi-sweet chocolate for ganache: Finely chopped chocolate melts faster and creates the smoothest, most glossy topping
• Heavy cream: Room temperature cream blends more easily with the chocolate for a silky texture
• Unsalted butter: That tiny pat adds professional-looking shine and makes the ganache set beautifully

Instructions

Preheat your oven:

Get it to 175°C (350°F) and line your mini muffin tin with paper liners—this saves you so much cleanup later and makes serving effortless

Make the glossy base:

Whisk your melted butter and sugar until the mixture looks shiny and pale, then add those room temperature eggs and vanilla, whisking until everything is silky smooth

Add the dry ingredients:

Sift in your flour, cocoa powder, and salt, then fold gently—overmixing here makes tough brownies, and we want them tender

Fold in the good stuff:

Gently incorporate those chocolate chips and chopped cherries until evenly distributed, taking care not to crush the cherries too much

Fill your tin:

Spoon the batter into each muffin cup about three-quarters full—the brownies will rise slightly but stay dense and fudgy

Bake to perfection:

Slide them into the oven for 16-18 minutes until the tops are set and a toothpick comes out with just a few moist crumbs—they keep cooking slightly as they cool

Cool them down:

Let them rest in the tin for 5 minutes before transferring to a wire rack—this cooling step is crucial for the texture to set properly

Create the ganache:

Heat your cream until it is just simmering, pour it over the chopped chocolate, let it sit for a minute, then stir until smooth and glossy

Top and serve:

Spoon or pipe that beautiful ganache over each cooled brownie bite and let it set at room temperature, or pop them in the fridge briefly if you are in a hurry

Save

My niece now requests these for every birthday instead of cake, and honestly? I kind of get it. There is something magical about that combination of rich chocolate and bright cherry in one tiny, perfect package.

Making Them Your Own

Once I tried soaking the cherries in kirsch for about 30 minutes before folding them in, and that boozy version became an instant dinner party favorite. You could also swap in raspberries or add a pinch of cinnamon to the batter for warmth.

Storage Secrets

I have learned that these brownie bites actually taste even better on day two, when the flavors have had time to meld together. Keep them in an airtight container on the counter for a couple of days or in the fridge for up to five.

Serving Ideas

These look absolutely stunning on a white dessert plate with a single fresh cherry on top. They are the perfect end to any dinner party.

• Pair with a glass of port or red wine for an elegant dessert
• Serve with coffee or tea for an afternoon treat
• Package them in a pretty box as a homemade gift

Save

Hope these little bites bring as much joy to your kitchen as they have to mine. Happy baking!

Questions & Answers

→ What type of chocolate works best for ganache?

Semi-sweet chocolate provides a smooth, balanced flavor for ganache, but dark chocolate can be used for a richer taste.

→ Can frozen cherries be used in the batter?

Yes, frozen cherries work well; just ensure they are pitted and chopped before folding into the batter.

→ How long should the brownie bites cool before adding ganache?

Allow the brownie bites to cool completely on a wire rack, about 20-30 minutes, before applying ganache to prevent melting.

→ What is the ideal baking time for these bites?

Bake for 16-18 minutes at 175°C (350°F) until the tops are set but still moist inside.

→ How can I store these chocolate cherry bites?

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