Save These indulgent brownie bites combine rich cocoa and melted butter with semisweet chocolate chips and tart dried cherries. The batter is mixed simply by folding dry ingredients into wet, ensuring a tender, fudgy texture. Baked in a mini muffin tin, they come out perfectly bite-sized for easy serving. The cherries add a fruity tartness balancing the deep chocolate flavors. Serve cooled, optionally drizzled with melted chocolate for extra decadence. Store airtight for up to four days.
The smell of butter melting with cocoa always stops me in my tracks. I started making these brownie bites on a whim one rainy Sunday when I wanted something chocolatey but not a full-blown cake project.
My sister-in-law took one bite during a summer backyard gathering and immediately demanded the recipe. Now she requests them for every family birthday, and I have learned to make double batches.
Ingredients
- All-purpose flour: The structure that holds everything together without making these feel cakey
- Unsweetened cocoa powder: Use a good quality Dutch-processed cocoa for that deep chocolate flavor
- Baking powder: Just enough lift to create those signature crackly tops
- Fine sea salt: A pinch that makes chocolate taste more like itself
- Unsalted butter: Melt it and let it cool slightly so it does not cook the eggs when you mix
- Granulated and brown sugar: The combo gives you crackly edges and a fudgy middle
- Large eggs: Room temperature eggs incorporate better and create that perfect texture
- Pure vanilla extract: Do not skimp here because it amplifies the chocolate notes
- Semisweet chocolate chips: They melt into pockets of pure joy throughout each bite
- Dried tart cherries: Chop them roughly so every bite gets a bright tangy surprise
Instructions
- Get your oven ready:
- Preheat to 350°F and line your mini muffin tin because nothing ruins a baking mood like stuck brownies
- Whisk the dry team:
- Combine flour cocoa powder baking powder and salt in a medium bowl and set it aside
- Melt the butter:
- Stir melted butter with both sugars until completely smooth and glossy
- Add the eggs:
- Whisk in eggs one at a time then add vanilla until everything looks silky and uniform
- Combine it all:
- Gently fold the dry ingredients into the wet mixture just until you no longer see streaks of flour
- Add the fun stuff:
- Fold in chocolate chips and chopped cherries until distributed throughout the batter
- Fill the cups:
- Divide batter among the mini muffin cups filling each about three quarters full
- Bake to perfection:
- Bake for 16 to 18 minutes until tops are set and a toothpick comes out with moist crumbs
- Cool them down:
- Let them rest in the pan for 5 minutes then move them to a wire rack
Save These became my go-to hostess gift after I showed up with a box last Christmas and my friend actually gasped when she bit into one. Something about the combination of warm chocolate and bright cherries feels special.
Making Ahead
The batter keeps in the refrigerator for up to 24 hours if you want to bake fresh right before serving. Just let it sit at room temperature for 20 minutes before scooping.
Serving Suggestions
Warm them slightly in the microwave for 15 seconds if they have been stored. The chocolate gets melty again and the cherries soften just enough.
Storage Secrets
These stay perfectly fudgy for four days stored in an airtight container at room temperature. After that they still taste great but lose that just baked texture.
- Layer parchment paper between stacked bites so they do not stick together
- Hide them in the back of the pantry if you actually want them to last
- Freeze undecorated ones for up to two months and thaw at room temperature
Save There is something deeply satisfying about pulling these from the oven and seeing those crackly tops. They are the kind of treat that makes people pause their conversations.
Recipe FAQs
- → What gives these brownie bites their fudgy texture?
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The combination of melted butter and cocoa powder, along with gentle folding of the batter, creates a dense and moist texture typical of fudgy brownies.
- → Can I substitute dried cherries with other fruits?
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Yes, dried cranberries or blueberries can be used instead, offering a different but complementary tart flavor.
- → What is the best way to bake these brownie bites evenly?
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Using a 24-cup mini muffin tin lined with paper liners or greased ensures even heat distribution and uniform bite-sized portions.
- → How should these bites be stored to maintain freshness?
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Store them in an airtight container at room temperature, which keeps them fresh for up to four days without drying out.
- → Are there any common allergens in these bites?
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They contain eggs, dairy (butter and chocolate chips), and wheat (flour). Chocolate chips may also carry traces of soy or nuts.
- → Can these bites be enhanced for serving?
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Drizzling cooled bites with melted chocolate adds extra richness and visual appeal, perfect for entertaining.
