Can’t decide if you’re in the mood for chocolate or fruity? Raspberry Brownie Tarts are the perfect solution!
This post isn’t too “motherly” except for the fact that a lot of us moms have an addiction in common. Here’s to chocolate! My brother got married this weekend and I made these for the wedding dinner. I don’t think I will ever stop loving them (kid’s love them too)! They are just the perfect amount of chocolatey goodness, with just a slight hint of raspberry awesomeness (although you can use any fruit you desire). I got the recipe for them once from a neighbor, but they turned out not as soft as I would like, so I switched up the recipe to my own liking. If you are a fan of homemade Oreos, chances are you will love these too! I call these brownie tarts or cheesecake bites depending on what I choose to use for the filling.
2 boxes devil’s food cake
1 1/2 cup butter flavored shortening
4 beaten eggs
1 package softened cream cheese
1 package instant chocolate pudding
1 cup milk
1 thing of cool whip
Beat cream cheese until smooth and add milk and pudding. Once creamy, fold in the whipped cream
Bake @ 350 for about 8-9 min in a mini muffin pan. DON’T let them overcook! (They are done once they start to crack on the edges). Press down the center and let cool (they come out of the pan much easier if they have cooled). Fill and top with fruit of choice (I use blueberries or raspberries). If you would like to do the white filling, I just did a basic cream cheese frosting (powdered sugar, cream cheese, and vanilla).