Can't decide between a chocolate chip cookie or a brownie? This recipe will surely satisfy both your cravings in a single bite, or two or maybe three! These bite-sized tarts is a combination of a soft and tender chocolate chip cookie and a soft and rich brownie.
Everything is done by hand, no mixer is required in very simple and quick steps. Recipe is adapted from Inquiring Chef.
Ingredients: (Makes 24)
Cookie Crust:
Butter 82 g (melted)
Light brown sugar 1/2 cup
White sugar 2 Tbsps
Egg 1
Vanilla extract 1/2 tsp
Salt 1/4 tsp
Mini chocolate chips 1/2 cup
Brownie Filling:
Butter 82 g (melted)
White sugar 1/4 cup
Cocoa powder 3 Tbsp
Egg 1
All-purpose flour 1 Tbsp
pinch of salt
Powdered sugar 2 tsps, for dusting
Preheat oven to 170C (325F). Spray a 24 cup mini muffin pan will baking spray.
In a medium bowl, mix together melted butter and sugars till smooth.
Add egg and vanilla and stir to combine.
Add flour and salt and mix well.
Add chocolate chips and mix well.
Divide the dough into 24 pieces (about 23 g each) and roll into balls.
Place in muffin pan and press with a small spoon (a 1/4 tsp measuring spoon worked best for me) to form a cup. Chill in fridge while preparing brownie filling.
In a microwavable bowl, melt butter for 30 secs.
Whisk in sugar and cocoa powder. Whisk in egg and flour.
Fill cookie cups with the brownie filling (approximately 1 tsp).
Bake for 15 mins.
Remove from oven and allow tarts to cool in muffin pan.
Dust with powdered sugar.
A chocolate chip cookie and brownie married into a delectable dessert!
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