Best Brandied Cherry Brownie Bites Recipes

CHERRY BROWNIES

Steps:

• Fold together brownie mix, eggs, and entire can of pie filling so no powder is left, be careful to not mix harshly and smash all cherries.
• Spray mini muffin tin with non stick spray and add brownie mix to holes, about 3/4 way full.
• Preheat oven to 350 degrees and bake for 15 minutes, regular size muffin tin brownies take closer to 20 minutes or until top is firm to touch.
• Cool or eat warm!

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

Steps:

• Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
• Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
• Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
• Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
• Once you have all your bombs made, pop them in the freezer for about 20 minutes.
• While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
• After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
• Place it on wax paper and wait for it to dry completely.

BROWNIE BITES WITH BRANDY BUTTER GLAZE

Steps:

• Put the raisins in a small pan and cover with the brandy or rum. Heat briefly over a low heat until just steaming, then remove from the heat and leave to cool completely - the raisins will plump up as they cool.
• Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm square cake tin, then line with baking parchment.
• Melt the butter and 200g chocolate in a heatproof bowl set over a small pan of simmering water, or in 30-second bursts in the microwave, stirring until melted and smooth. Remove from the heat and leave to cool.
• Beat the eggs and both sugars in a medium bowl with an electric whisk until pale and fluffy, about 3 mins. Stir the raisins and the liquid from the pan into the chocolate mixture (don't worry if it looks like it's starting to split), then fold into the egg mixture bowl using a large metal spoon. Do this gently, as you want to keep as much air in as possible. Sift over the flour and cocoa powder, and gently fold in the remaining chocolate.
• Pour the mixture into the prepared tin and smooth the surface using the back of a spoon. Bake on the middle shelf of the oven for 35-40 mins until set with a very gentle wobble in the middle, and slightly risen around the edge. Leave to cool in the tin for 15 mins.
• To make the brandy butter, mash the butter and sugar together in a small bowl until soft and smooth, then stir in the brandy or rum. Prick the warm brownie all over with a cocktail stick, then spread the brandy butter over the top so the butter melts into the brownie. Leave to cool in the tin for at least 20 mins more - the butter will form a crispy crust as it cools, but will be more like a glaze while the brownie is warm. Serve warm, or leave to cool to room temperature. Cut into small squares and serve piled up on a plate. Will keep, covered in the fridge, for up to three days.

BRANDIED CHERRIES

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.