Brownie Bon Bons

2 (10 oz. each) jars maraschino cherries with stems
4 squares Baker’s® Unsweetened Chocolate
¾ cup margarine
2 cups sugar
4 eggs
1 tsp vanilla
1 cup flour

Chocolate Fudge Filling
3 squares Baker’s® Unsweetened Chocolate
1 3oz. Philadelphia Brand® cream cheese, softened
1 tsp. vanilla
¼ cup Karo® corn syrup
1 cup powdered sugar

½ cup powdered sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Fill greased miniature muffin cups 2/3 full with batter.

Bake at 350° for 20 minutes or until toothpick inserted into center comes out with fudge crumbs. Do not overbake. Cool slightly in muffin pan; loosen edges with tip of knife. Remove from pans. Turn each brownie onto wax paper-lined tray while arm. Make ½” indentation into top of each brownie with end of wooden spoon. Cool completely.

To prepare Chocolate Fudge Filling, melt chocolate in small microwaveable bowl on HIGH 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Set aside.

Beat cream cheese and vanilla in small bowl until smooth. Slowly pour in corn syrup, beating until well blended. Add chocolate, beat until smooth.
Gradually add 1 cup powdered sugar, beating until well blended and smooth. Set aside.

Drain cherries, reserving liquid. Let cherries stand on paper towels to dry. Combine with ½ cup powdered sugar with enough reserved liquid to form a thin glaze.

Spoon about 1 tsp. of the filling into indentation of each brownie. Gently press cherry into the filling. Drizzle with powdered sugar glaze.

About 48 bon bons