At Thanksgiving we'd a pumpkin pie edition. One night some time ago I attempted these tarts with a vintage combination a chocolates chip biscuits with rich chocolates brownie.

A chocolates chip cookie shell with gooey brownie filling up. So easy, these could be made in half an hour - no mixing machine required.

Cookie Crust:

  • 5 Tablespoons unsalted butter, softened
  • 1/2 cup lighting brown sugar
  • 1 egg yolk (from the large egg)
  • 1/2 mug plus 1 tbsp all objective flour
  • scant pinch salt
  • ? cup mini chocolates chips

Brownie Filling up:

  • 6 Tablespoons unsalted butter
  • 1/2 mug granulated sugar
  • 1/2 mug unsweetened cocoa powder
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons all objective flour


  1. Preheat the stove to 325 F. Grease a small muffin tin.
  2. To help make the cookie crust, in a little bowl beat collectively the butter and sugars until lighting and fluffy (do that by hand having a solid wood spoon or in a standing up mixer). Include the egg yolk and blend. Include the flour and sodium and blend until well mixed. Stir in small chocolate chips. Place the bowl within the fridge to chill while producing the brownie filling up (this can make it better to handle).
  3. For that brownie filling, warmth the butter around the stove or within the microwave, simply until melted. Whisk in sugars and cocoa natural powder until smooth. Reserve until only somewhat warm to touch, about five minutes. Using a solid wood spoon stir within the egg and vanilla until equally encorporated. Include flour and mix until smooth.
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