Chocolate Covered Cherry Brownies (Small Batch)
Rich, super fudgy dark chocolate brownies are topped with a sweet maraschino cherry buttercream frosting that tastes just like the filling of a chocolate covered cherry!
Ingredients
Brownies
- 5 tablespoons unsalted butter
- 1 ¼ cups light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup unsweetened or Special Dark cocoa powder
- ⅓ cup all purpose flour
- ½ teaspoon salt
- ⅓-1/2 cup chocolate chips
Cherry Frosting
- ¼ cup unsalted butter, room temperature
- 1 to 2 cups powdered sugar, divided
- 2 tablespoons maraschino cherry juice
- ½ teaspoon almond extract
- 8 maraschino cherries, sliced in half (or chopped)
- 2 tablespoons dark chocolate, melted
Instructions
Brownies
- Preheat oven to 350°F. Line a 9"x5" pan with parchment paper and set aside.
- In a large microwave safe bowl, combine butter and light brown sugar and microwave in 30 second increments, whisking after each. Repeat this process until you have a grainy, but combined mixture. Let cool for at least five minutes.
- Add eggs and vanilla and whisk to combine.
- Add cocoa powder, flour and salt and whisk until just combined. It may take a bit and seem like it's not even going to become batter, but it will!
- Fold in chocolate chips.
- Pour into prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
Cherry Frosting
- In a medium bowl, use a hand mixer to beat butter until fluffy.
- Add ½ cup powdered sugar and beat on high speed to combine.
- Add cherry juice and almond extract and beat again to combine.
- Add the remaining powdered sugar (to taste) and beat on high speed to stiff peaks. Don't worry if it seems grainy, it's not going to be completely smooth.
- Frost cooled brownies and top with sliced maraschino cherries. Drizzle with melted chocolate, slice and enjoy!
Notes
Note #1: Brownies can be stored in an airtight container in the fridge for up to a week.
Note #2: These are quite rich, so you can either slice into 8 large squares (slice down the middle, then lengthwise three times for two rows of four) or up to 15 (three rows of five).
Note #3: If you want a larger batch, double all the ingredients and bake in a 9x9 pan for 45-50 minutes.
Nutrition
Calories: 415kcal | Carbohydrates: 65g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 177mg | Potassium: 229mg | Fiber: 3g | Sugar: 54g | Vitamin A: 459IU | Calcium: 56mg | Iron: 2mg
Tried this recipe?Leave a comment and rating!