cherry brownie tarts

100g 70% dark chocolate
100g dark chocolate
60g butter
1/3 c. brown sugar
1/4c. sour cream
3 eggs
1/4c. plain flour
180g frozen cherries halved (can be replaced with fresh cherries)
70g cream cheese

Preheat the oven to 150C. Grease 10 holes of a 12-hole muffin tin generously with butter. Place the chocolate, butter and sugar in a small saucepan over low heat and stir until melted and smooth. Turn off the heat and mix in the sour cream.

Place the eggs and flour in a bowl and whisk until well combined. Then whisk in the chocolate mixture until combined.

Place 1 tablespoon of brownie mixture into each buttered muffin hole. Take 2/3 of the cherry halves and divide evenly on top of the brownie mixture. Cut little pieces of cream cheese and place them on top of the brownie mixture. Top the cherry and cream cheese with remaining brownie mixture. Divide the remaining cherry halves evenly on top of the brownies.

Half-fill the empty muffin holes with water. Bake for 20-25 minutes or until skewer comes out clean. After 5-10 minutes out of the oven, place the muffin tray on top of a wet towel. This will help the brownies come out clean from the pan. When the brownies are cool enough to touch, use a knife to take the brownies out of the pan. Sprinkle with icing sugar and serve.

*adapted from recipes from donna hay magazine issue 59 (Oct/Nov 2011 issue).

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