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Fudge Brownie Tarts




Source of Recipe


Internet


List of Ingredients




1/3 cup butter
1 cup sugar
1/3 cup unsweetened cocoa powder
2 beaten eggs
1 tsp. vanilla
3/4 cup all-purpose flour
Finely chopped walnuts (optional)



Recipe



In a heavy medium saucepan over low heat melt butter. Remove from heat. Stir in sugar and cocoa powder until combined. Add eggs and vanilla. Using a wooden spoon, beat lightly just until combined. Stir in flour until combined.

For mini tarts, line 1¾-inch muffin pans with 1¾-inch paper bake cups or coat with nonstick cooking spray. Spoon a well-rounded teaspoon of batter into each bake cup. For muffin-top tarts (as pictured on page 146), spoon a slightly rounded tablespoon of batter into 3-inch paper muffin-top liners, spreading evenly. Sprinkle tops with chopped walnuts, if desired. Place liners on a baking sheet.

Bake the 1¾-inch mini tarts in a 350° oven 10 minutes. Cool 5 minutes in pans. Or, bake the muffin-top tarts 8 minutes. Transfer tarts to a wire rack to cool. Makes 24 mini tarts or 20 muffin tops.