Choco-Cherry Brownie Bites
SERVINGS: 24 | PREP TIME: 10 MINS | COOK TIME: 8 MINS
A tasty yet healthy version of the beloved classic American treat.
Ingredients
9 oz Lilly’s dark chocolate chips (dairy-free)
1 ¼ cups unsweetened cherry juice
¾ cup cherries, roughly chopped, plus additional 12 cherries, halved (fresh or frozen (thawed))
1 teaspoon vanilla extract
1 cup gluten free flour
¼ cup cacao powder
½ teaspoon baking soda
Pinch of sea salt
Lilys dark chocolate baking chips, gluten free flour, cherries and other ingredients for Choco Cherry Brownie recipe.
Method
Heat oven to 400℉ (200℃). Place chocolate chips in a small heatproof glass bowl that fits on top of a small saucepan filled with about 1 inch of water. Make sure the bottom of the bowl hovers closely above the water but does not touch it. Bring water to a boil, then reduce heat and place the bowl on top. When the chocolate begins to melt, start stirring until most of the chips are melted. Remove from heat and stir until all the bits are melted. Set aside to cool slightly.
Mix melted chocolate, cherry juice, cherries, and vanilla in a large bowl. Stir in flour, cacao, baking soda, salt and mix well.
Spoon into mini muffin tin and top with cherry halves.
Bake for 8-10 minutes until becoming firm around the edges and still squidgy in the center. Remove from oven and cool for 10 minutes. Remove brownies from the pan and cool on a wire rack for 2 minutes and enjoy warm or let cool. Don't overbake! The brownies will look undercooked when they come out of the oven but will become firmer as they cool.
Chocolate chips and blue spatula in clear glass bowl on saucepan on stovetop showing three stages of melting
Notes
The brownies will vary in sweetness depending on the type of cherries and cherry juice used. Tart cherries will make a less sweet brownie, so I prefer using montmorency or dark sweet cherries and juice.
Recommended Products
24-cup mini muffin pan