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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| granulated sugar: 1/3 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salt: 1/8 tsp |
| salted butter: 1/3 cup (softened) |
| water: 3 Tbl |
| semisweet chocolate chips (chips): 1/2 cup |
| salted butter: 2 Tbl |
| granulated sugar: 1/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| ground cinnamon: 1/2 tsp |
| semisweet chocolate chips (optional) |
Brownie Tassies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- In a small bowl stir together flour 1/3 cup sugar, cocoa powder, and salt. Cut in a 1/3 c butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.
- Form dough into a ball. Divide into 24 small balls. Place balls in an ungreased 1 3/4-inch muffin cups. Press dough into the bottom and up the sides of the cups.
- In a small saucepan melt 1/2 cup semi-sweet chocolate pieces and 2 tablespoons butter. Remove from heat.
- Stir in sugar, egg, vanilla, and cinnamon. Divide chocolate mixture evenly among the muffin cups.
- Bake in 325°F oven for 25-30 minutes, or until filling is nearly set. Top each with a semi-sweet chocolate piece, if desired. Return to oven for 1 minute, or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow spatula.