1 1/2 squares unsweetened chocolate, melted and cooled
3/4 cup powdered sugar, divided
Grease or spray 24 miniature muffin cups, 1 3/4 x 1-inch. Heat oven to 350
Drain maraschino cherries, reserving their liquid. Let cherries stand on
paper towels to dry.
Meanwhile, in a medium-size, microwavable bowl, microwave on HIGH 2 squares
of unsweetened chocolate, chopped into chunks, with the butter for 1 minute
or until butter is melted. Stir until chocolate chunks are completely melted.
Stir granulated sugar into melted chocolate mixture. Mix in eggs and vanilla
extract until well blended. Stir in flour to form a brownie batter. Fill the
greased mini-muffin cups about 2/3 full of batter. Bake at 350 degrees F for
about 20 minutes or until a wooden pick inserted into center comes out with
moist crumbs. Do not over-bake.
Cool slightly in muffin pans; loosen edges with tip of knife. Remove from
pans. Turn each brownie cup onto a wax paper-lined tray while brownies are warm.
Make a 1/2-inch indentation into the top of each, using the end of a wooden
spoon. Cool brownie cups completely.
Combine 1/4 cup of the powdered sugar with enough reserved maraschino cherry
liquid to form a thin glaze. Set aside.
Chocolate Fudge Filling: Beat cream cheese and vanilla extract until smooth.
Slowly pour in corn syrup, beating until blended. Add melted and cooled chocolate
(1 1/2 squares). Beat smooth. Gradually add remaining 1/2 cup powdered sugar,
beating until well blended.
Spoon or pipe about 1 teaspoon of the filling into the indentation of each
brownie cup. Gently press a drained maraschino cherry into filling. Stir the
thin powdered sugar glaze again and drizzle over each mini-cup.