1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 can (21 oz) cherry pie filling
1 cup semi-sweet chocolate chips
Directions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Spoon a tablespoon of the brownie batter into each muffin cup, spreading it to cover the bottom.
Place a heaping tablespoon of cherry pie filling in the center of each cup, then cover with another tablespoon of brownie batter, ensuring the cherries are completely covered.
Sprinkle chocolate chips evenly over the tops of the brownie bombs.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the tops are slightly cracked.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add a handful of chopped walnuts or pecans to the batter. If you prefer a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet. You can also experiment with different fruit fillings, such as raspberry or blueberry, for a unique flavor profile. For an extra touch of nostalgia, dust the tops with powdered sugar before serving.
ADVERTISEMENT
