Side Pannel
Salty Brownie Tassies
Salty Brownie Tassies
- Recipe Submitted by maryjosh on 06/18/2019
Ingredients List
- FOR THE CRUST:
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- FOR THE FILLING:
- 24 hazelnuts (optional)
- 1/2 cup semisweet chocolate
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- coarse salt, such as fleur de sel
Directions
TO MAKE THE CRUST:
Preheat oven to 325°F.
Using an electric mixer on medium speed, beat the butter and cream cheese until combined. Gradually add the flour, mixing just until combined.
Using about 1 & 1/2 teaspoons of dough at a time, press the dough into the bottom and up the sides of 24 mini muffin cups.
TO MAKE THE FILLING:
If using hazelnuts, place a hazelnut in the center of each muffin cup.
Place the chocolate and 2 tablespoons butter in a small saucepan. Cook, stirring frequently, over medium-low heat until melted. Stir until smooth.
Remove from heat. Add the sugar, egg, vanilla, and salt, stirring until smooth.
Spoon about a teaspoonful of chocolate mixture into each muffin cup, filling just to the top of the crust.
Sprinkle the tops with coarse salt.
Bake 20-25 minutes, or until the pies are golden and the filling is puffy. Cool in the pan for about 5 minutes. Then, remove the pies to a wire rack to cool completely.
Preheat oven to 325°F.
Using an electric mixer on medium speed, beat the butter and cream cheese until combined. Gradually add the flour, mixing just until combined.
Using about 1 & 1/2 teaspoons of dough at a time, press the dough into the bottom and up the sides of 24 mini muffin cups.
TO MAKE THE FILLING:
If using hazelnuts, place a hazelnut in the center of each muffin cup.
Place the chocolate and 2 tablespoons butter in a small saucepan. Cook, stirring frequently, over medium-low heat until melted. Stir until smooth.
Remove from heat. Add the sugar, egg, vanilla, and salt, stirring until smooth.
Spoon about a teaspoonful of chocolate mixture into each muffin cup, filling just to the top of the crust.
Sprinkle the tops with coarse salt.
Bake 20-25 minutes, or until the pies are golden and the filling is puffy. Cool in the pan for about 5 minutes. Then, remove the pies to a wire rack to cool completely.
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