Cherry Brownie Babycakes Recipe

Preheat your oven to 350°F (175°C).

Grease a babycake pan with non-stick spray or butter.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate large bowl, mix together the melted butter and sugar until well combined.

Add the eggs and vanilla extract to the butter-sugar mixture and whisk until smooth.

Gradually add the flour mixture into the wet ingredients and mix until just combined.

Fold in the chopped cherries.

Divide the batter evenly among the babycake molds.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Allow the babycakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.