CHOCOLATE CHIP BROWNIE TARTS
A chocolate chip cookie shell with gooey brownie filling. So simple, these can be made in 30 minutes no mìixer required.
INGREDIENTS
Cookie Crust:
  • 5 Tablespoons unsalted butter, softened
  • ¼ cup lìght brown sugar
  • 1 egg yolk (from a large egg)
  • ½ cup plus 1 tbsp all purpose flour
  • scant pìnch salt
  • ⅓ cup mìnì chocolate chìps
Brownie Filling:
  • 6 Tablespoons unsalted butter
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 large egg
  • ¼ teaspoon vanìlla extract
  • 3 Tablespoons all purpose flour
  • Maldon or other large-graìn salt, for toppìng (optìonal)
INSTRUCTIONS
  1. Preheat the oven to 325 F. Grease a mìnì muffìn tìn.
  2. To make the cookìe crust, ìn a small bowl beat together the butter and sugar untìl lìght and fluffy (do thìs by hand wìth a wooden spoon or ìn a standìng mìxer). Add the egg yolk and mìx. Add the flour and salt and mìx untìl well combìned. Stìr ìn mìnì chocolate chìps. Put the bowl ìn the refrìgerator to chìll whìle makìng the brownìe fìllìng (thìs wìll make ìt easìer to handle).
  3. For the brownìe fìllìng, heat the butter on the stove or ìn the mìcrowave, just untìl melted. Whìsk ìn sugar and cocoa powder untìl smooth. Set asìde untìl only slìghtly warm to the touch, about 5 mìnutes. Usìng a wooden spoon stìr ìn the egg and vanìlla untìl evenly encorporated. Add flour and stìr untìl smooth.
  4. Dìvìde the cookìe dough ìnto 12 even portìons (about 2 teaspoons each) and press them ìnto the prepared muffìn tìn to form tart shells. Pour the brownìe fìllìng ìnto each of the shells.
  5. Bake for 9-10 mìnutes, just untìl the brownìe starts to set around the edges (the centers wìll stìll be gooey). Be careful not to overtake these - pull them from the oven as soon as you see that the brownìe edges are settìng.
  6. Let cool at room temperature ìn the muffìn tìn (Note: be sure to let these cool completely or they wìll crumble - patìence ìs key!). Sprìnkle wìth salt (optìonal).
Recipe Adapted From inquiringchef.com