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    You are in: Home / Community Forums / Cooking Q & A / Question:Gooey Double Chocolate Brownie Tart
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    Question:Gooey Double Chocolate Brownie Tart

    Thu Nov 15, 2012 3:01 pm
    Newbie "Fry Cook" Poster
    Gooey Double Chocolate Brownie Tart

    i just recently bought a mini muffin pan and a mini tart shaper. i want to make some kind of "brownie tart" with it. how do i form the brownies, seeing as the mix i will be using is runny/liquid? and what could i use as the "insides", like a cream or something? any suggestions would be appreicated!
    Thu Nov 15, 2012 3:32 pm
    Forum Host
    I imagine that there are folks who will know the baking pans you are talking about, but for the rest of us, could you provide a link to the type of pan? Do they work together in some way? Are the bottoms open or removable, which would cause concerns about the runny batter? I am simply a bit in the dark on the pans themselves.
    Thu Nov 15, 2012 4:03 pm
    Newbie "Fry Cook" Poster
    i actually bought them both off of another person. she used to be a pampered chef rep. i believe theyre both from pampered chef. i dont have a link tho. the pan is just a 24 ct mini muffin pan. as far as the bottom being removable i dont believe that it can. its just a regular pan. guess i shouldve been a little more descriptive. what i am wondering is if the brownie batter is runny, how would i shape it into a tart form with the tart shaper i have. do i cook the batter for the time limit it says then use the shaper once its cooked before the brownie cools down or cook the brownie for so long and use the shaper before its fully cooked so it bakes into form?
    Thu Nov 15, 2012 8:04 pm Groupie
    Without seeing the tart shaper you're talking about, none of us can advise you intelligently. My guess is you probably can't use it the way you want.
    Thu Nov 15, 2012 9:48 pm Groupie
    I think this recipe from the Pampered Chef website may be what you're looking for: Truffle Brownie Cups.

    This is their website:
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