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Fudge Brownie Tarts

Source of Recipe

Simply Perfect Chocolate, BH&G Pub., 1998


List of Ingredients


5 ounces unsweetened chocolate -- chopped
1/3 cup butter -- no substitutes
1 cup sugar
2 beaten eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
pecan halves -- optional

OPTIONAL VANILLA ICING:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
1 whole hazelnuts -- optional, (filberts)


Recipe

Heat and stir unsweetened chocolate and butter in a heavy medium saucepan over low heat till smooth. Remove from heat. Stir in sugar, eggs, and vanilla. Lightly beat the mixture with a wooden spoon just till combined. Stir in flour. Line 1 3/4-inch muffin pans with paper bake cups. Spoon batter into bake cups, spreading so that the tops are smooth. If desired, top each with a pecan half. Bake in a 350ºF oven for 10 to 12 minutes or till edges are set. (Centers should be soft.)

Transfer tarts to wire racks to cool. Store in a covered container up to 24 hours at room temperature. Or, transfer to a freezer container and freeze up to 1 month. Thaw at room temperature before decorating. To decorate, spoon Vanilla Icing into a pastry bag fitted with a small round tip. Pipe icing on cooled tarts. Or, drizzle icing over cooled tarts with a spoon. Top with hazelnuts, if desired. Makes 30

Vanilla Icing: Combine 1 cup sifted powdered sugar 1/4 teaspoon vanilla, and 1 tablespoon milk in a small bowl. Stir in additional milk, 1 teaspoon at a time, till icing is of piping or drizzling consistency.

NOTES : If you plan to freeze the tarts, wait until serving time to decorate them with Vanilla Icing squiggles.