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Fudge Brownie Cherry Bites

Delicious, moist and chewy fudge brownie with cherries
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Author Suzy Handgraaf

Ingredients

  • Nonstick cooking spray
  • 1 package 10.5 ounce fudge brownie mix (do not prepare the mix according to the package directions)
  • 1 - 21 ounce can cherry pie filling
  • 1/3 cup butter do not sub margerine, cut into tiny pieces
  • 1 egg
  • 1 cup frozen whipped desert topping thawed
  • 1/3 cup walnuts chopped (optional)
  • Unsweetened cocoa powder

Instructions

  • Preheat oven to 350 degrees F.
  • Coat twelve 2 1/2" muffin cups with nonstick cooking spray, set aside.
  • In a large bowl, slightly beat egg.
  • Add brownie mix, 1/2 can of the cherry pie filling and butter pieces. Stir until well blended.
  • Stir in walnuts.
  • Scoop 2 heaping tablespoons of the mixture into each muffin cup. Each cup should be roughly 2/3 full.
  • Bake for 15 minutes.
  • Remove from the oven and chill in the refrigerator for 5 minutes. Do not remove the brownie cups from the pan.
  • Remove from the refrigerator and create a sunken down area in the middle of each brownie cup using the back of a spoon.
  • Fill each sunken center with 1 tablespoon of the cherry pie filling.
  • Return to the oven and bake for 12 - 15 more minutes.
  • After baking, completely cool on a wire rack before removing the brownies from the muffin tin.
  • To remove the brownies from the muffin cups, run a sharp knife completely around the edge of each one and gently lift the brownie out of the cup. Do not turn the muffin pan upside down to remove the brownies.
  • To serve - top each brownie with some of the frozen whipped desert topping and dust with unsweetened cocoa.
  • Yield: 12 - 18 brownies