Enjoy these tasty Cherry Ganache Topped Brownies, made with your favorite Duncan Hines brownie mix and cherry pie filling.
- Prepare Duncan Hines Brownie Mix as package directs. Lightly grease (with non-stick spray) 36 mini muffin cups. Fill each cup ¾ full. Bake for 15 minutes or until brownie tops are crackled and brownie is separating from cup.
- With your finger, make an indentation in each brownie top. Cool in pans 10 minutes. Run a thin spatula or paring knife around edge of brownie. Remove all brownies from pans.
- Chop chocolate into small pieces and place in stainless steel bowl. In heavy saucepan, heat cream over medium heat until it starts to boil. Immediately remove pan from heat; pour cream over chocolate. Stir until chocolate is completely melted and mixture is smooth.
- Fill each indentation with chocolate ganache, and spread to edges. Top with dollop of cherry filling. Let stand until cool.