Wednesday, January 21, 2009

You can't eat just one

The recipe for these fudge brownie tassies comes from Better Homes and Gardens. They are yummy and unique, but mostly they're so cute! Next time I might add a little sugar to the pastry dough. We thought maybe it could use some sweetening. Other than that, they were great.


1/2 c. butter, softened
3 oz. cream cheese, softened
1 c. flour

Beat together butter and cream cheese, then add flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased tiny-muffin tins (you know, the kind used for tarts).

Brownie filling:
1/2 c. semisweet chocolate chips
2 Tbsp. butter or spread
1/3 c. sugar
1 egg
1 tsp. vanilla

In small saucepan, heat and stir chocolate chips and butter over low heat until melted. Remove from heat, then stir in sugar, egg and vanilla. Drop about 1 teaspoon of mixture into each pastry cup. Bake at 325 degrees for 20 to 25 minutes or until pastry is golden and filling is puffed. Makes 24.

P.S. You could nestle a nut inside each brownie before baking. You could sprinkle powdered sugar on top. You could top with a swirl of whipped cream. The variations are endless!

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