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Rich Chocolate Cherry Brownie Pots in mini red cocottes with edible flower and mini chocolate chips on top
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Rich Chocolate Cherry Brownie Pots

Rich Chocolate Cherry Brownie Pots have a decadent consistency of lava cake with pockets of thick cherry filling.  The homemade cherry pie filling may be made the day prior and stored, sealed, until making the brownie pots.  
The cherry pie filling portion of the recipe may also be doubled to used traditionally to fill a pie crust!
Course Dessert
Cuisine American
Keyword brownie pots, chocolate cherry brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 650kcal
Author Toni Dash

Ingredients

Homemade Cherry Pie filling:

  • 2 cups frozen Dark Sweet Cherries thawed, reserving juices
  • 1/2 cup Granulated Sugar
  • 2 tablespoons Arrowroot Starch (cornstarch may be substituted based on dietary restrictions)

Chocolate Ganache:*

Instructions

How to make Homemade Cherry Pie Filling (allergy-friendly):

  • Add the thawed cherries and juices to a medium saucepan over medium heat. Allow to warm through (4-5 minutes).
  • Sprinkle the granulated sugar and arrowroot starch over the top of the cherries, and stir together to fully combine.  
  • Turn the heat to medium-low and allow the mixture to thicken; 3-5 minutes.  Remove from heat and allow to cool slightly (note: will continue to thicken as it cools) and proceed with the brownies.

Making the Rich Chocolate Cherry Brownie Pots:

  • Preheat the oven to 350 degrees.  Lightly spray the inside of 6 mini cocottes or 8-ounce canning jars with non-stick spray.  Place on a rimmed baking sheet for easier handling.
  • Add the thawed cherries and juices to a medium saucepan over medium heat. Allow to warm through (4-5 minutes).
  • Prepare the brownie box as directed on the package.  Stir in 1 cup of the cherry pie filling.  Evenly distribute the batter between the 6 cocottes.
  • Evenly spoon the remaining cherry pie filling over the top of the brownie batter in the 6 cocottes.
  • Bake the cocottes for 35 minutes or until a toothpick inserted comes out clean.  Allow the cocottes to cool on the baking sheet. Continue to make the Chocolate Ganache.

Making the Chocolate Ganache:

  • In a small metal bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water) combine the dark chocolate morsels and the rice milk. Stir periodically until fully melted then whisk to fully combine. 
  • Remove from heat and allow to cool slightly.

Topping the Rich Chocolate Cherry Brownie Pots:

  • Divide the ganache between the 6 brownie pots and spread thickly.  Sprinkle the top of each brownie pot with 1 tablespoon mini chocolate chips.

Notes

*Milk options for the Ganache: Rice milk was used to make this a full allergy-friendly recipe however the ganache may be made with any milk or heavy cream (the usual) you desire. The amount needed may vary due to the fat and thickness of the type of milk however so start with a smaller amount and gauge adding more by the thickness of the ganache.

Nutrition

Calories: 650kcal | Carbohydrates: 103g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Sodium: 401mg | Potassium: 347mg | Fiber: 5g | Sugar: 71g | Vitamin A: 30IU | Vitamin C: 6.6mg | Calcium: 103mg | Iron: 3.1mg