Brownie Tassies

A little fussy to make, but well worth the effort!

• 3/4 CUP FLOUR
• 1/3 CUP SUGAR
• 1/4 CUP COCOA POWDER
• 1/8 TSP SALT
• 1/3 CUP BUTTER OR MARGARINE, SOFTENED
• 2-3 TBLSP WATER
• 1/2 CUP SEMISWEET CHOCOLATE CHIPS, PLUS ADDITIONAL FOR TOPPING
• 2 TBLSP BUTTER OR MARGARINE
• 1/3 CUP SUGAR
• 1 EGG
• 1 TSP VANILLA
• 1/2 TSP CINNAMON (OPTIONAL)

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In a small bowl, stir together flour, 1/3 cup sugar, cocoa powder, and salt. Cut in 1/3 cup butter or margarine till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide into 24 balls. Place balls in ungreased 1-3/4” miniature muffin cups. Press dough onto the bottoms and sides of cups.

In a small saucepan melt 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine. Remove from heat. Stir in sugar, egg, vanilla, and cinnamon. Divide this mixture evenly among muffin cups.

Bake at 325 degrees for 25 to 30 minutes or until filling is nearly set. Top each with a semisweet chocolate piece, if desired. Return to oven for 1 minute or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow metal spatula.