Cookie Bookie

Brownie Fudge Cups

4 ounces unsweetened chocolate
3/4 cup butter
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 cup all-purpose flour

Filling:
3 ounces unsweetened chocolate
1 package (3 ounce) cream cheese, softened
1 teaspoon vanilla
1/4 cup corn syrup
1 cup powdered sugar

2 jars (10 ounce) maraschino cherries with stems
1/2 cup powdered sugar

Heat oven to 350 degrees.

Microwave chocolate and butter in large microwavable bowl in HIGH 2 minutes or until butter is melted.  Stir until chocolate is completely melted.

Stir granulated sugar into melted chocolate mixture.  Mix in eggs and vanilla until well blended.  Stir in flour.  Fill greased 1 3/4 x 1-inch miniature muffin cups 2/3 full with batter.

Bake for 20 minutes or until toothpick inserted into center comes out with fudgy crumbs.  Do not overbake.  Cook slightly in muffin pans; loosen edges with tip of knife.  Remove from pans.  Turn each brownie onto wax paper-lined tray while warm.  Make 1/2-inch indentation into top of each brownie with end of wooden spoon.  Cool completely.

Prepare chocolate fudge filling.  Melt chocolate in small microwavable bowl on HIGH 1 to 2 minutes or until almost melted, stirring after each minute.  Stir until chocolate is completely melted.  Set aside.

Beat cream cheese and vanilla in small bowl until smooth.  Slowly pour in corn syrup, beating until well blended.  Add chocolate; beat until smooth.  Gradually add powdered sugar, beating until well blended and smooth.

Drain cherries, reserving liquid.  Let cherries stand on paper towels to dry.  Combine powdered sugar with enough reserved liquid to form a thin glaze.

Spoon or pipe about 1 teaspoon chocolate filling into indentation of each brownie.  Gently press cherry into filling.  Drizzle with powdered sugar glaze.

Makes 48