Chocolate Cherry Brownies
Fudgy, chocolate brownies just got better with the addition of port-soaked cherries. And the best part — they’re bite-sized, which means not only are they cute, but you can enjoy a sweet little treat without going overboard (unless you want to!).
FOR THE CHERRIES, COMBINE:
FOR THE BROWNIES, WHISK:
FOR THE GLAZE, WHISK:
Cherries are one of chocolates very best friends, but be sure to drain the cherries well so the brownies don’t end up being soggy.
For the cherries, combine cherries, sugar, and port in a bowl; set aside, stirring periodically.
Preheat oven to 350°. Line three 12-cup mini muffin pans with paper liners, coat with nonstick spray.
For the brownies, whisk together flour, cocoa, baking powder, espresso powder, and salt.
Melt butter and chocolate in a bowl in the microwave; stir until melted and smooth.
Beat sugar, eggs, and vanilla in a bowl with a mixer on medium speed until thick and light yellow, about 4 minutes. Stir in chocolate mixture and flour mixture.
Divide batter among muffin cups, about 1 Tbsp. each.
Drain cherries and press one into each brownie. Bake brownies until a toothpick inserted in center comes out with just a few crumbs, about 18 minutes; remove from oven to a cooling rack.
For the glaze, whisk together powdered sugar and milk until smooth; drizzle over brownies.
With its sweetness and fruit flavor, ruby port helps balance out the tartness of the cherries during macerating.
After the cherries have been drained, press one into each brownie. If you want more cherry flavor, include two per brownie for an extra treat.