1/4 cup Land O Lakes® Butter, softened
1/2 cup sugar
1 tablespoon maraschino cherry juice from jar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons finely chopped maraschino cherries
3 ounces premium white baking bar, finely chopped
1 tablespoon finely chopped maraschino cherries
1/3 cup real semi-sweet chocolate chips
4 to 5 maraschino cherries, sliced into 24 thin slices, patted dry
Heat oven to 350°F. Grease 24 mini muffin pan cups; set aside.
Combine butter and sugar in bowl; beat at medium speed until creamy. Add eggs and cherry juice; continue beating until well mixed. Add flour, cocoa, salt and baking powder; beat at low speed until well mixed. Gently stir in 3 tablespoons chopped cherries.
Spoon about 1 tablespoon batter into each prepared muffin pan cup. Bake 12-14 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes; remove to cooling rack. Cool completely.
Place 1/4 cup whipping cream and chopped baking bar in bowl. Microwave 30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 45 minutes or until thickened. Beat at high speed until light and fluffy; stir in 1 tablespoon chopped cherries.
Place 1/4 cup whipping cream and chocolate chips in bowl. Microwave 30-60 seconds or until bubbling around edges. Stir until smooth and completely melted. Refrigerate 15 minutes or until thickened.
Split brownies crosswise. Spread a heaping teaspoonful filling onto each cut-side of brownie bottom half; place cut-side of each brownie top half over filling.
Stir topping mixture until just slightly thickened and glossy. Spoon about 1 teaspoon topping over each brownie bite, allowing it to drip down sides. Garnish each with 1 cherry slice. Let stand until set. Store refrigerated in container with tight-fitting lid.