Indulge in rich and decadent Chocolate Cherry Brownies baked in a muffin tin using only one egg. This simple recipe delivers moist and chewy brownies with a burst of fruity cherry flavor.
Rich,fudgy chocolate meets the sweet flavor of candied cherries in every bite. This recipe, surprisingly, only requires one egg which we can all appreciate these dyas! Yes, you read that right. These brownies are incredibly easy to make, perfect for satisfying that sudden craving. Baking them in a muffin tin ensures perfectly portioned bites that your family will love.
Why We Love These Muffin Tin Brownies
Here are a few reasons why we love these Muffin Tin Brownies:
- One-egg wonder: The single-egg ingredient list makes them incredibly easy to whip up, even on busy weeknights. We all know eggs are expensive so baked goods that use just one egg are the way to go!
- Minimal prep: Minimal mixing and measuring means less time in the kitchen and more time enjoying the treats.
- Perfect portions: Individual servings prevent overindulging and make them ideal for grab-and-go snacks.
- Easy to share: Great for potlucks, parties, or simply sharing with friends and family.
Ingredients
- Butter: Provides richness, moisture, and tenderness.
- Brown Sugar: Sweetens the brownies and helps create a chewy texture.
- Cocoa Powder: The heart of the brownie! Adds intense chocolate flavor.
- Flour: Provides structure and helps the brownies hold their shape.
- Salt: Enhances the flavor and balances the sweetness.
- Eggs: Act as a binder, holding the ingredients together. Also helps the brownies rise!
- Vanilla Extract: Enhances the overall flavor with a warm flavor.
- Candied Cherries: Adds a burst of sweetness and juicy texture.
How to Make Chocolate Cherry Brownies
Preheat oven: Preheat oven to 350°F (175°C). Grease a silicone muffin tin or line a traditional one with paper liners sprayed with non-stick baking spray.
Combine wet ingredients: In a medium bowl, whisk together the melted butter, salt, and brown sugar.
Add egg and vanilla: Stir in the egg and vanilla extract until well combined.
Add flour: Stir in the all-purpose flour and cocoa powder.
Fold in cherries: Gently fold in the chopped cherries, and chocolate chips.
Bake: Divide the batter evenly among the muffin tin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool: Let the brownies cool in the muffin tin for a at least 15 minutes before transferring them to a wire rack to cool completely.
Tips & Variations:
- For richer brownies: Use dark chocolate cocoa powder.
- Add nuts: Stir in ¼ cup chopped walnuts or pecans with the cherries.
- Chocolate: Mix in your favorite chocolate chips-dark, milk, or semi-sweet.
- Cherries: You can use marashchino cherries that have been drained, patted dry, and chopped. Additionally, you can use fresh chopped cherries that are pitted.
Storing Muffin Tin Brownies
Room Temperature:
Store completely cooled brownies in an airtight container at room temperature for up to 2-3 days.
Refrigerator:
Store in an airtight container in the refrigerator for up to 5 days.
Freezer:
Wrap individual brownies tightly in plastic wrap or place them in an airtight container. Freeze for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes.
More Tasty Desserts Baked in a Muffin Tin
- 2 Ingredient Pumpkin Muffins
- Blueberry Puff Pastry Tarts
- Peanut Butter Cup Cookies
- Mini Cheesecakes
- Chocolate Cherry Monkey Bread
📖 Recipe
Chocolate Cherry Brownies
Equipment
- oven adjusted to the center rack position
- 1 12-count silicone muffin pan
- large bowl
- wooden spoon
- measuring cups and spoons
Ingredients
- 1 cup light brown sugar firmly packed
- 4 tablespoons unsalted butter melted
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup cocoa powder
- ¾ cup all-purpose flour
- ½ cup chopped candy
Instructions
- Preheat oven to 350°F (175°C). Grease a silicone muffin tin or line a traditional one with paper liners sprayed with non-stick baking spray.
- In a medium bowl, whisk together the melted butter, salt, and brown sugar.
- Stir in the egg and vanilla extract until well combined.
- Stir in the all-purpose flour and cocoa powder.
- Gently fold in the chopped cherries, and chocolate chips.
- Divide the batter evenly among the muffin tin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool in the muffin tin for at least 15 minutes before transferring them to a wire rack to cool completely.
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