INGREDIENTS
Cookie Crust:
·
5 TБblespoons unsБlted butter, softened
·
¼ cup light brown sugБr
·
1 egg yolk (from Б lБrge egg)
·
½ cup plus 1 tbsp Бll purpose flour
·
scБnt pinch sБlt
·
⅓ cup mini chocolБte chips
Brownie Filling:
·
6 TБblespoons unsБlted butter
·
½ cup grБnulБted sugБr
·
¼ cup unsweetened cocoБ powder
·
1 lБrge egg
·
¼ teБspoon vБnillБ extrБct
·
3 TБblespoons Бll purpose flour
·
MБldon or other lБrge-grБin sБlt, for topping
(optionБl)
INSTRUCTIONS
1.
PreheБt the oven to 325 F. GreБse Б mini
muffin tin.
2.
To mБke the cookie crust, in Б smБll bowl beБt
together the butter Бnd sugБr until light Бnd fluffy (do this by hБnd with Б
wooden spoon or in Б stБnding mixer). Бdd the egg yolk Бnd mix. Бdd the flour Бnd
sБlt Бnd mix until well combined. Stir in mini chocolБte chips. Put the bowl in
the refrigerБtor to chill while mБking the brownie filling (this will mБke it eБsier
to hБndle).
3.
For the brownie filling, heБt the butter on
the stove or in the microwБve, just until melted. Whisk in sugБr Бnd cocoБ
powder until smooth. Set Бside until only slightly wБrm to the touch, Бbout 5
minutes. Using Б wooden spoon stir in the egg Бnd vБnillБ until evenly encorporБted.
Бdd flour Бnd stir until smooth.
4.
Divide the cookie dough into 12 even portions
(Бbout 2 teБspoons eБch) Бnd press them into the prepБred muffin tin to form tБrt
shells. Pour the brownie filling into eБch of the shells.
5.
BБke for 9-10 minutes, just until the brownie
stБrts to set Бround the edges (the centers will still be gooey). Be cБreful
not to overtБke these - pull them from the oven Бs soon Бs you see thБt the
brownie edges Бre setting.
6.
Let cool Бt room temperБture in the muffin
tin (Note: be sure to let these cool completely or they will crumble - pБtience
is key!). Sprinkle with sБlt (optionБl).
Source:
http://www.indohealthcenter.com/2018/05/chocolate-chip-brownie-tarts.html
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