Brownie Tarts Recipe
Brownie Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Sharon Wilkins of Grande Pointe, Ontario says, "I often take these bite-size chocolate goodies to potluck dinners for our country dance club."
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional
  • Maraschino cherry halves, optional

Directions

Preheat oven to 325°. Beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, until firm enough to shape, 1 hour.
Divide and shape dough into 24 balls (about 1 in.). Press evenly onto bottom and up sides of ungreased mini-muffin cups.
For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in sugar, egg and vanilla. If desired, stir in pecans. Spoon into cups.
Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, top with cherries. Yield: 2 dozen.
Originally published as Brownie Tarts in Taste of Home October/November 1995, p67

Nutritional Facts

1 tart: 110 calories, 7g fat (4g saturated fat), 26mg cholesterol, 62mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, optional
  • Maraschino cherry halves, optional
  1. Preheat oven to 325°. Beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, until firm enough to shape, 1 hour.
  2. Divide and shape dough into 24 balls (about 1 in.). Press evenly onto bottom and up sides of ungreased mini-muffin cups.
  3. For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in sugar, egg and vanilla. If desired, stir in pecans. Spoon into cups.
  4. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, top with cherries. Yield: 2 dozen.
Originally published as Brownie Tarts in Taste of Home October/November 1995, p67

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MY REVIEW
howdu User ID: 1170706 8703
Reviewed Oct. 2, 2011

"I made these as a Valentine gift for my child's Sunday school teachers. They loved them! I, too, left off the cherries. Instead I added a pecan half to each one before baking. (I had left the pecans out of the batter itself)"

MY REVIEW
rmorse154 User ID: 4573500 13029
Reviewed Jun. 13, 2011

"Great recipe! The 3 oz. quantity is the correct one. These were quite easy to make. I took them to an event at church and only brought home 2! I'll make them again. I followed the recipe exactly, though did leave the cherries off. Yum!"

MY REVIEW
NanZim User ID: 3929200 200256
Reviewed Jan. 27, 2010

"It is probably 3 oz. as stated. There are 3 oz. packages of cream cheese. If you can't find the 3 oz. size, you could use slightly less then half of an 8 oz. package. I might make these for Valentine's Day."

MY REVIEW
meadow User ID: 31072 9616
Reviewed Dec. 30, 2009

"The ingredients are correct, it is supposed to be 3 oz.

 
http://allrecipes.com/recipe/brownie-tarts/detail.aspx"

MY REVIEW
kristenhandshoe01 User ID: 927746 9162
Reviewed Dec. 30, 2009

"I have not made this yet but it sounds delicious. I am wondering if it is suppose to be 8 oz of cream cheese instead of 8. Does anyone know?"

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