INGREDIENTS

4 oz bittersweet chocolate, chopped
1/2 cup butter
2 eggs
1/2 cup brown sugar
1/4 cup flour
1 pinch salt
3 tablespoons unsweetened cocoa powder
1/2 cup dried cherries or cranberries, chopped

NUTRIENT VALUES

by mini-brownie
Fibre1 gSodium50 mgProtein1 gCalories95Total fat6 gCholesterol25 mgSaturated fat4 gTotal carbohydrate11 g

PREPARATION

1. Place chocolate and butter in microwave-safe bowl. Microwave on medium low (50%) for 1 to 2 minutes or until chocolate begins to melt. Using a wooden spoon, stir the mixture until the chocolate has completely melted. Let cool to room temperature.

2. Meanwhile, in another bowl, using an electric mixer, beat eggs and brown sugar until creamy. In a third bowl, sift together flour, salt and cocoa. Add the dry ingredients, cherries and warm chocolate mixture to the egg mixture until the batter is smooth, but not too thick (do not overmix). Divide batter among 18 to 24 buttered and floured muffin cups or covered with small paper cups.

3. Bake in preheated 350°F (180°C) oven for about 12 minutes or until toothpick inserted in centre of mini-brownies comes out clean (do not overbake). Place the mussels on a rack and let cool for 2 minutes. Unmould the minibrownies on the rack and let cool completely. (You can prepare the mini-brownies ahead of time and place them in an airtight container. They will keep up to 2 days at room temperature or up to 1 month in the freezer.)

A good trick

To flour the mussels, use 1 tbsp (15 ml) each of flour and cocoa. It'll look prettier!

http://www.coupdepouce.com/cuisine/desserts/recette/mini-brownies-aux-cerises