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
- Chocolate Covered Cherry Brownies (Small Batch)
- Is it cheaper to buy brownie mix or make from scratch?
- What are the secrets to chewy brownies?
- Why do some brownie batches turn out chewy?
- What can I add to brownie mix to make it more moist?
- Is Duncan Hines or Betty Crocker better for brownie mix?
- Is oil better than butter for brownie mix?
- Does the toothpick trick work for brownies?
- What makes brownies fudgy vs cakey?
- What temp should brownies be baked at?
- Does letting brownie batter sit make it better?
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.
Chocolate Covered Cherry Brownies (Small Batch)
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 5 tbsp. unsalted butter
- 1 cup brown sugar, light
- 2 room temperature eggs
- 1 tsp vanilla extract
- unsweetened cocoa powder or Special Dark cocoa powder
- a cup of all-purpose flour
- 2 cups of chocolate chips 3-1 1
- room temperature cupunsalted butter
- 1 to 2 cups granulated sugar, split
- 2 tbsp maraschino cherry juice
- a teaspoon of almond extract
- 8 maraschino cherries, halved (or chopped)
- 2 teaspoons melted dark chocolate
- Preheat the oven to 350 degrees Fahrenheit. Set aside a 9×5 pan lined with parchment paper.
- 4 cups brown sugar, light
Combine butter and light brown sugar in a large microwave-safe basin and microwave in 30 second intervals, stirring after each. Continue until you have a gritty, but mixed, mixture. Let to cool for at least 5 minutes.
5 tbsp unsalted butter, 1 tbsp
- Whisk in the eggs and vanilla extract.
1 teaspoon vanilla essence, 2 eggs
- a teaspoon of salt
14 cup unsweetened or Special Dark cocoa powder, 3 cup all-purpose flour 1
Whisk in the cocoa powder, flour, and salt until just blended. It may take some time and seem like it will never become batter, but it will!
- 1 pound chocolate chips
3-1 Stir in the chocolate chunks.
- Bake for 25 minutes, or until a toothpick inserted into the middle comes out wet with moist crumbs. Let to cool in the pan for 5 minutes before transferring to a wire rack to cool fully.
- 4 tablespoons unsalted butter
In a medium mixing basin, cream butter with a hand mixer until creamy.
- 2 cup powdered sugar and blend on high speed.
2–3 cups powdered sugar
- 2 tsp. almond extract
Beat in the cherry juice and almond extract until combined.
2 tbsp maraschino cherry juice, 1 tbsp
- Beat in the remaining powdered sugar (to taste) until stiff peaks form. Don’t be concerned if it seems grainy; it won’t be fully smooth.
2–3 cups powdered sugar
- Top the cooled brownies with cut maraschino cherries. Drizzle with melted chocolate, then slice and serve.
2 tbsp dark chocolate, 8 maraschino cherries