Cherry Mini Brownies
1 cup sugar
¼ cup cocoa
½ cup butter, melted
2 large eggs
¾ cup flour
¼ teaspoon salt
Preheat oven to 350°F. Line 24-36 mini muffin pan cups with paper baking cups.
Mix sugar, cocoa and melted butter. Add eggs one at a time, beating well after
each addition. Add flour and salt, mixing well. Stir in vanilla and quartered/
chopped cherries. Fill the muffin cups ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out
1 cup pitted and
quartered or chopped
2 dozen M&R cherries,
pitted, for garnish
½ cup butter
2⁄₃ cup cocoa
3 cups confectioners’ sugar
1⁄₃ cup milk
1 tablespoon vanilla extract
clean. Cool in the pan on a rack for 10 minutes, then remove from the pan.
Prepare the icing: Melt butter, then stir in cocoa. Alternately add confectioners’
sugar and milk, beating on medium, adding more milk if necessary for the
desired piping consistency. Stir in vanilla.
Frost the brownies by piping on the icing. Top each with sliced cherries
(chocolate-dipped optional). Makes 24-36 mini brownies.
Recipe developed by Christine W. Jackson, food stylist.