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Blood Clot Brownies
Ready in: Under 30 minutes 
Difficulty: 3/5
INGREDIENTS:
1 package (19.5 to 21 ounce size) family-size brownie mix
1/2 cup butter, melted
1/4 cup water
2 eggs
1/2 teaspoon almond extract
1/2 cup maraschino cherries, drained and chopped
1/2 cup bittersweet chocolate chips
confectioners' sugar
maraschino cherries, quartered
DIRECTIONS:
Heat oven to 350 degrees F.
Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined. Stir in 1/2 cup cherries and chocolate chips.
In mini muffin pans, place foil mini baking cups. Spoon about 1 tablespoon chocolate mixture into each cup. Bake for 13 to 18 minutes or until centers are just set. Cool completely. Remove from pan. Sprinkle with confectioners' sugar. Garnish with cherries, if desired.
COOK'S NOTES:
If you don't have a mini muffin pan, place foil (not paper) mini baking cups onto ungreased baking sheet. Fill as directed. Bake for 9 to 11 minutes.
Brownie bites can also be frosted or piped with your favorite frosting. Omit confectioners' sugar. Garnish as directed. Enjoy.
NUTRITION:
This Blood Clot Brownies recipe from CDKitchen serves/makes 48
Recipe ID: 118512
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