Dark chocolate brownies are topped with a delicious maraschino cherry buttercream frosting that tastes just like the filling of a chocolate wrapped cherry!

Anybody else a fan of chocolate-covered cherries? Dark chocolate-covered cherries, to be exact. I can’t seem to locate any that aren’t of poor quality, therefore I’d rather create my own. It is, however, a pain in the ass. A wonderful pain in the ass, but nevertheless a pain in the ass. Instead, I’d want to create something that tastes like them.

These tiny batch chocolate coated cherry brownies are the result.

This dish does not have to be for Valentine’s Day, but it is unmistakably appropriate. It’s rich, fudgy, and sweet, as well as crimson and pink (which is basically a prerequisite for Valentines Day treats).

I call them mini batch since they are made in a loaf pan and yield 8-15 bars. But, since they are so delicious, I suggest cutting it into 15 squares. Eight squares may be too much for your sweet craving (but hey, Im not here to tell you how to live your life).

So, you have 15 squares, which is a lot of brownies, which is why I didn’t name them Chocolate Covered Cherry Brownies for Two because that would be ridiculous. Maybe Chocolate Covered Cherry Brownies for Two During the Next Two Weeks.

I recently received feedback from a reader that they struggle with knowing what the texture of the batter (or frosting, or dough, etc.) should be during different stages of a recipe’s creation, and that it would be very helpful if I included more photos of the step by step to help them know if they’re on the right track.

My buddy, ask and you will get! I can’t guarantee I’ll always remember to add them, but I’ll do my best.

Process Shots

Thus, to get to the point:

You should begin with this:

This is how it will begin with your butter and sugars. As you draw the whisk through, the mixture is grainy but mixed, and it pulls away from the bowl.

After adding the egg, vanilla, cocoa powder, flour, and salt, you should have a wonderful, thick batter like this:

Don’t worry if it seems to be taking a long time to mix; it’s a labor of love, and it will come together soon. That was well worth the wait.

After baking, you’ll get this stunning shining, crackly-topped brownie. Make an effort not to pick it up and devour it like a gigantic brownie. Thus, although it is one gigantic brownie at this point, it is very certainly not one serving. But, if you really believe in yourself, anything is a single serving.

Let us now discuss the icing. Oh my goodness, this icing. It’s prepared using maraschino cherry juice and almond extract to replicate the taste of the interior of a chocolate-covered cherry. It’s fantastic.

After you’re finished, you may not have a perfectly smooth icing. Don’t be alarmed. It’s perfectly OK if it’s not silky smooth. Something about the quantity of cherry juice might make it a little different consistency, but it’s totally OK. You’re covering it with chopped cherries and a dark chocolate glaze anyhow, and it tastes so amazing that I doubt anybody would notice. Instead of velvety perfection, I like a bolder cherry taste.

Thus, to summarize:

• Dark chocolate brownies that are rich and incredibly fudgy.
• Cherry frosting that is sweet and creamy.
• Valentine’s Day incarnate.

Create these in time for Valentine’s Day.

Alternatively, Valentine’s Day.

Instead, for a random Tuesday.

And remember: Don’t allow the social stigma of strolling around eating a 9×5 frosted brownie stop you from achieving your goals.