Brownie Tassies: a holiday favorite

By Joan Hunt - ReminderNews Editor
Statewide - posted Thu., Dec. 8, 2011
- Contributed Photo

The recipe that follows is chocolate the way I like it – moist, not too sweet, with a hint of cinnamon. These cookies look great on a plate and most people love them. I make them ahead and freeze them after cooling, pulling out as needed. They thaw in minutes and taste great cold. (Published by Better Homes and Gardens in “American Christmas Crafts & Foods,” copyright 1984)

Ingredients (in order of use):
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8 tsp. salt
1/3 cup butter or margarine, softened
2-3 T water
1/2 cup semisweet chocolate pieces
2 T butter or margarine
1/3 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. ground cinnamon
semisweet chocolate pieces for center (optional)

In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder and salt. Cut in 1/3 cup butter or margarine until pieces are the size of small peas. Sprinkle 1 T of the water over part of the mixture, toss with fork, push to side of bowl and repeat with remaining water until all is moistened. Form dough into 24 balls, placing each ball into a cup of a greased, 1-3/4-inch muffin tin. (You will need two of them.) Press dough onto the bottom and sides of the cups.
In a small saucepan, melt 1/2 cup semisweet chocolate pieces with 2 T butter or margarine. Remove from heat. Stir in sugar, egg, vanilla and cinnamon. Divide chocolate mixture evenly among muffin cups. Bake at 325 degrees for 25 to 30 minutes, or until filling is nearly set.
Remove from oven and top each tassie with an upside-down semisweet chocolate piece, if desired. Return to oven for 1 minute, or until the chocolate is melted.
Cool slightly, then loosen and carefully remove tassies from the pan with a narrow metal spatula (or knife). Makes 24.

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