3tablespoonscherry juice from the maraschino cherry jar
2eggs
1-10ouncejar maraschino cherriesdrained and sliced in half
cooking spray
1Cherry Cream Cheese Drizzlerecipe below
For the Cherry Cream Cheese Drizzle:
4ouncescream cheeseat room temperature
4tablespoonspowdered sugar
2tablespoonscherry juice
Instructions
For the Cherry Brownies:
Preheat oven to 350 degrees.
Combine the brownie mix, flour, oil, cherry juice and eggs. Mix until combined. Fold in the sliced cherries.
Spray 24 muffin cups with cooking spray. Spoon 1 tablespoon of batter into each muffin cup. Bake 9 to 12 minutes, until tops are set. (I had to bake mine for several minutes longer at my high altitude) Just like brownies you DON’T want to over bake these cookies.
Once cookie are out of the oven run a small knife around the edge of each cookie to loosen them from the pan while they continue to cool. Cool Completely in muffin pans. Using your small knife pop them out of the muffin cups.
For the Cherry Cream Cheese Drizzle:
Blend the cream cheese until fluffy. Add the powdered sugar and blend until well combined. Add cherry juice 1 tablespoon at a time.
Place drizzle in a plastic zip top bag. Clip the corner and drizzle over your cookies. NOTE: I wanted my drizzle to be thick if you want it to be more like a glaze then add more cherry juice.