Brownie Tarts

by Morris Hymes

Servings: 2 dozen

INGREDIENTS

1/2 cup butter or margarine, softened
3 oz. cream cheese, softened
1 cup all-purpose flour

Filling:
1/2 cup semisweet chocolate chips
2 tbsp. butter or margarine
1/2 cup sugar
1 egg, beaten
1 tsp. vanilla extract
1/2 cup chopped pecans (optional)
Maraschino cherry halves (optional)

INSTRUCTIONS

In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill for 1 hour. Shape into 1-inch balls. Place in ungreased miniature muffin cups; press into the bottom and up the sides to form a shell. For filling, melt chocolate chips and butter in a small saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add the pecans if desired. Spoon into shells. Bake at 325°F for 30-35 minutes or until brownies test done with a wooden pick. Cool 10 minutes before removing to a wire rack. Garnish with cherries if desired.

CHEF COMMENTS

No comments are available.

Tagged: brownietart, desserts, tarts add tags

Have you made it? What'd you think?

Log in to review this recipe.