5 Tablespoons unsalted butter, softened
¼ cup light brown sugar
1 egg yolk (from a large egg)
½ cup plus 1 tbsp all purpose flour
Pinch of salt
⅓ cup mini chocolate chips
6 Tablespoons unsalted butter
½ cup granulated sugar
¼ cup unsweetened cocoa powder
1 large egg
¼ teaspoon vanilla extract
3 Tablespoons all purpose flour
In a small bowl beat the butter and sugar until light and fluffy (parents, feel free to use a mixer). Add the egg yolk and mix. Add the flour and salt and mix until well combined. Stir in mini chocolate chips. Put the bowl in the refrigerator to chill while making the brownie filling.
Mix melted butter with the sugar and cocoa powder until smooth. Stir in the egg and vanilla. Add flour and stir until smooth.
Divide the cookie dough into 12 even portions (about 2 teaspoons each) and press them into the prepared muffin tin to form tart shells. Pour the brownie filling into each of the shells.
Bake for 8-10 minutes, until the brownie starts to set around the edges (the centers will still be gooey).
Cool them at room temperature in the muffin tin.