Cherry Brownie Cups
12 ingredients
4 steps
Ingredients
- 3/4 cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 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
-
1In 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.
-
2Fill 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.
-
3With 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.
-
4For 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.
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