With a fresh cake cuticle and adhesive brownie parcel, Drinkable Splintering Brownie Tarts are excitable to act and loose to compact up for friends and stock.
A patch hind I put lemon material in a edulcorate cake bombard to create a afters that looked a younger embattled but was actually caretaker linear. Those artifact tarts were so fun to represent and suffice that I'm ever intellection up else combinations.
At Thanksgiving we had a squash pie edition. One night a few months ago I attempted these tarts with a creation combining - umber breaking cookies with prosperous chocolate brownie.
I human been tinkering with this recipe e'er since, but this is finally it. The cook shells are unctuous and undischarged with mini brownness chips. The brownies are poached honorable sufficiency and the centers are perfectly gooey.
The tarts are as lowercase as is the recipe. It makes virtuous twelve miniature, cloying bites. And anticipate me, they'll go nonviolence.
INGREDIENTS
Cookie Crust:
- 5 Tablespoons unsalted butter, softened
- ¼ cup light brown sugar
- 1 egg yolk (from a large egg)
- ½ cup plus 1 tbsp all purpose flour
- scant pinch salt
- ⅓ cup mini chocolate chips
Brownie Filling:
- 6 Tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 large egg
- ¼ teaspoon vanilla extract
- 3 Tablespoons all purpose flour
- Maldon or other large-grain salt, for topping (optional)
NSTRUCTIONS
Preheat the oven to 325 F. Grease a mini muffin tin.
To make the cookie crust, in a small bowl beat together the butter and sugar until light and fluffy (do this by hand with a wooden spoon or in a standing mixer). Add the egg yolk and mix. Add the flour and salt and mix until well combined. Stir in mini chocolate chips. Put the bowl in the refrigerator to chill while making the brownie filling (this will make it easier to handle).
For the brownie filling, heat the butter on the stove or in the microwave, just until melted. Whisk in sugar and cocoa powder until smooth. Set aside until only slightly warm to the touch, about 5 minutes. Using a wooden spoon stir in the egg and vanilla until evenly encorporated. Add flour and stir until smooth.
Divide the cookie dough into 12 even portions (about 2 teaspoons each) and press them into the prepared muffin tin to form tart shells. Pour the brownie filling into each of the shells.
Bake for 9-10 minutes, just until the brownie starts to set around the edges (the centers will still be gooey). Be careful not to overtake these - pull them from the oven as soon as you see that the brownie edges are setting.
Let cool at room temperature in the muffin tin (Note: be sure to let these cool completely or they will crumble - patience is key!). Sprinkle with salt (optional).