Preheat the oven to the temperature that the box specifies


Line an 8x8 baking pan with parchment paper or tin foil.


Mix up the brownie batter according to the box specifications


Pour approximately 1/3 of the batter into the baking pan


Place 9 of the chocolate covered cherries, evenly spaced, into the batter. It’s ok if the tops of the chocolates are sticking out, and do not push the chocolates to the bottom of the pan. Let them sit in the batter. 


Pour the remaining 2/3 of the batter over the cherries.

Place in the oven for the amount of time the box specifies. Check with a toothpick for doneness, be sure not to test a place where there is a cherry.


Remove and let cool. When cutting, you will be able to see where the cherry is in the brownies, so cut 9 equal squares. The filling will often sink to the bottom and sort of caramelize against the parchment paper and become chewy. This is very tasty, but the whole reason to use parchment, as if this filling hardens against the baking pan, it will be hard to separate and will mar your brownies when you lift them out of the pan.