Easy Chocolate Covered Cherries

The Record’s “Recipe of the Week”:
Easy Chocolate Covered Cherries by Nancy Duncan

20 oz. pkg. brownie mix
16 oz. jar maraschino cherries, drained, reserve 1/2 cup of the juice
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 375°. Line a mini muffin pan with paper liners. Place the drained cherries on paper towels to continue draining.

Prepare the brownie mix using 1/4 cup of the reserved cherry liquid plus water the equal the liquid called for on the brownie box directions.

Fill the muffin cups half full of the batter. Push a cherry into the center of each. Bake for 15 to 20 minutes. Remove the cups from the pans and let cool on wire racks.

In a small saucepan, mix the chocolate chips and milk, stirring until smooth. Remove from the heat. Stir in enough of the remaining cherry liquid to make a frosting consistency. Place a dollop of warm frosting on each cup. Let cool completely. Makes 55-60 cups. They freeze well.