Brownies with Chocolate Coated Cherries (Small Batch)

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.

Chocolate Covered Cherry Brownies (Small Batch)

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Prep Time: 10mins
Cook Time: 25mins
Total Time: 35mins
Servings: 8to 15 squares
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Rich, super fudgy dark chocolate brownies are topped with a sweet maraschino cherry buttercream frosting that tastes just like the filling of a chocolate covered cherry!



  • 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
  • teaspoonsalt
  • 2 cups of chocolate chips 3-1 1

Cherry Frosting

  • 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.

Cherry Frosting

  • 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

    Add 1

  • 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


Note #1: Brownies can be stored in an airtight container in the fridge for up to a week.Note #2: These are quite rich, so you can either slice into 8 large squares (slice down the middle, then lengthwise three times for two rows of four) or up to 15 (three rows of five).Note #3: If you want a larger batch, double all the ingredients and bake in a 9×9 pan for 45-50 minutes.

Nutrition Facts

Calories: 415kcal | Carbohydrates: 65g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 177mg | Potassium: 229mg | Fiber: 3g | Sugar: 54g | Vitamin A: 459IU | Calcium: 56mg | Iron: 2mg


Is it cheaper to buy brownie mix or make from scratch?

The cost of making the brownies from scratch was around three times that of using a mix, due mostly to the cost of chocolate and walnuts. I paid roughly $4.25 for the Pillsbury mix plus other ingredients, compared to $13.50 for the handmade quantity.

What are the secrets to chewy brownies?

Although butter is the sole fat used in fudgy and cakey brownies, canola oil is added to chewy brownies (which is also why this version may remind you of the boxed mixes). Brown sugar is also essential because it accelerates gluten synthesis, giving in a chewier texture.

Why do some brownie batches turn out chewy?

Brown sugar’s molasses concentration is responsible for chewy but soft brownies. If you don’t like chewy brownies, leave off the brown sugar entirely. If you want chewy brownies and your recipe doesn’t call for it, add 3-4 tbsp brown sugar at the end for delightfully chewy brownies!

What can I add to brownie mix to make it more moist?

Canola Oil and Eggs – Since brownie mixes often ask for oil and eggs, these are two common components for boxed brownies. Both offer moisture and aid in the creation of a fudgy brownie.

Is Duncan Hines or Betty Crocker better for brownie mix?

Duncan Hines mixes are best for light and cakey brownies, whereas Pillsbury or Betty Crocker’s mixes are excellent for fudge lovers.

Is oil better than butter for brownie mix?

3 teaspoons melted butter). 5 tablespoons oil 1 It is an excellent question. You may completely replace the vegetable oil with butter. Use the same amount stated in the instructions (for example, if 1 is supplied).

Does the toothpick trick work for brownies?

Remove cake-like brownies from the oven when they begin to pull away from the edges of the pan, or when a toothpick inserted into the middle comes out clean. Bake fudgy brownies according to the recipe’s instructions. Take them out at the end of the baking time for really moist brownies.

What makes brownies fudgy vs cakey?

The ratio of fat to flour is everything when it comes to making a fudgy brownie. More fat than flour is used in a fudgy brownie recipe. In most cases, this is accomplished by adding additional butter or actual chocolate to your brownie recipe. A cakey brownie recipe, on the other hand, will need more flour in the fat-to-flour ratio.

What temp should brownies be baked at?

Lastly, bake the brownies in a 350°F oven for 20-25 minutes. To check for doneness, use the toothpick test. When you take out the toothpick, it should have a few moist clumps clinging to it. There will be some batter adhered to the toothpick, but it should not be completely coated with thick uncooked batter.

Does letting brownie batter sit make it better?

The unbaked batter in the pan may be refrigerated for up to three days. “It increases top gloss and crustiness, as well as blending the flavors so the brownies taste much richer,” says Medrich in “Bittersweet: Recipes and Stories From a Life in Chocolate.” Resting the batter also helps to compartmentalize the cleaning.

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