GERMAN CHOCOLATE TASSIES
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
BROWNIE TASSIES
Make and share this Brownie Tassies recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 30m
Yield 24 tassies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Make tassie pastry (#59854) and line mini muffin cups with this pastry.
- Melt chips and butter in saucepan over low heat.
- Remove from heat.
- Stir in sugar, egg, and vanilla.
- Place a whole hazelnut in center of each pastry-lined cup.
- Top with 1 rounded tsp of chocolate mixture.
- Bake for 20-25 minutes.
- Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
- If they cool in the pan too long, they are more difficult to remove.
- Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.
Nutrition Facts : Calories 39.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 11.4, Sodium 10.1, Carbohydrate 5, Fiber 0.2, Sugar 4.7, Protein 0.4
FUDGE BROWNIE TASSIES
Make and share this Fudge Brownie Tassies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 24 tassies
Number Of Ingredients 9
Steps:
- To make the pastry: in a bowl, beat ½ cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds.
- Stir in flour with a wooden spoon; cover and chill dough for about 1 hour or until easy to handle.
- Shape dough into 24 balls; press each ball evenly into bottom and up sides of an ungreased 1 ¾ inch muffin cup.
- To make the filling: in a small saucepan, melt chocolate pieces and 2 tablespoons butter over low heat, stirring constantly; remove from heat; stir in sugar, egg, and vanilla.
- If desired, place a nut in each pastry-lined muffin cup; spoon about 1 teaspoon chocolate mixture into each pastry-lined muffin cup.
- Bake at 325° for 20-25 minutes or until pastry is golden and filling is puffed.
- Cool tassies slightly in pan on wire racks.
- Carefully remove tassies from pan by running a knife around the edges of each cup; transfer tassies to a wire rack and let cool.
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SALTY BROWNIE TASSIES | BAKE OR BREAK
From bakeorbreak.com
Servings 24Estimated Reading Time 3 minsCategory BrowniesTotal Time 50 mins
- 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.
PECAN TASSIES - BETTER HOMES & GARDENS
From bhg.com
4/5 (40)Total Time 55 minsServings 24Calories 120 per serving
- Preheat oven to 325°F. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 3/4-inch muffin cups.
- For pecan filling, in a bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.
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