MERRY CHRISTMAS AND HAPPY HOLIDAYS FROM MY KITCHEN TO YOURS!
How about serving these luscious mini brownies with a chocolate pastry crust, raspberry brownie filling, topped with a fresh raspberry and finished with a ganache drizzle. Perfect little bite-sized treats for your holiday celebrations. Don’t you just love the muffin papers that look like Santa’s suit for a special touch?
Normally, when I make brownies I make a big pan of them and not these cute individual treats. But today is the beginning of a two week celebration over at Fiesta Friday and I wanted to make a “special brownie”. See The Cake Boss Brownies, Chocolate Lavender Brownies and Zingerman’s Famous Brownies for more great recipes.
Fiesta Friday (FF) 100 has been going on for 100 weeks. We owe a debt of gratitude to Angie who is the creator and gracious host of Fiesta Friday. I joined FF in the first party and it has been a pleasure to be part of such a wonderful, friendly group of bloggers for the past two years. This is week one of a two week celebration so come visit anytime between now and January 5, 2016.
I am so lucky to be co-hosting with 3 other fantastic bloggers; Mollie, Steffi and Suzanne. We are waiting to see your favorite appetizer, a special dessert, a delicious cocktail perhaps and of course any Holiday entree.
Click on the cute little froggy below and join the party – we would love to have you join us.
Raspberry Brownie Tartlets
- 1-1/4 cups flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup cold butter
- 1 egg yolk + 2 tbsp. water
In a bowl stir together the flour, sugar and cocoa powder. Cut in the butter until it is crumbly. Whisk together the egg yolk and the water. Gradually add egg yolk mixture into flour mixture. Gently knead the dough until a ball forms. Wrap in plastic wrap for 30 to 60 minutes so the dough is easier to handle.
Preheat oven to 375°F. On a floured surface, roll the pastry to 1/8-inch thick. Using a 2-1/4-inch round cookie cutter, cut pastry into 24 rounds. Fit the cutouts into 24 ungreased 1-3/4-inch muffin cups. Press the pastry onto bottoms and up the sides. Bake 5 minutes.
- 1 oz. unsweetened chocolate, chopped
- 2 tbsp. butter
- 1/3 cup sugar
- 1/4 cup seedless raspberry jam
- 1 egg, slightly beaten
- 1/3 cup flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
In a small saucepan combine the chocolate and butter; cook and stir over low heat until melted. Remove from heat and stir in next three ingredients just until combined. Add the flour, baking powder and salt. Spoon about 1 tbsp. of the filling into each chocolate pastry cup.
Bake 12 to 15 minutes or until filling is set. Cool for about 5 minutes and remove to a wire rack to finish cooling.
At this point you can refrigerate them for a couple of days or freeze them, well wrapped, for 1 month.
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate pieces
Heat the cream just until boiling. Remove from heat and add the chocolate pieces (do not stir). Let stand 5 minutes and then stir until smooth. Cool 15 minutes before drizzling over brownie tarts.
Top each brownie tartlet with a fresh raspberry and drizzle with chocolate. Let stand until set.
Recipe by cookingwithauntjuju.com