Ingredients

Crust:
4 oz cream cheese, softened
1/2 cup butter, softened
1 tbsp sugar
1 cup all-purpose flour

Filling:
2 tbsp butter
1 1/2 oz bittersweet chocolate, chopped
2 tbsp sugar
1 egg yolk
1/2 tsp vanilla
2 tsp all-purpose flour
4 tbsp walnuts, chopped

Directions

For the crust, beat the cream cheese and butter in a stand mixer or hand mixer until creamy (about 2 minutes on high). Add the sugar, mixing well to incorporate. Beat in the flour on low speed. Form the dough into a ball and wrap tightly. Chill for at least 1 hour.

Preheat your oven to 350 degrees Fahrenheit.

To make the brownie filling, combine the butter and chopped chocolate in a small heavy bottomed pan. Over low heat, stir the mixture frequently until all the chocolate has melted. Take the mixture off the heat and whisk in the sugar. Let the mixture cool for about 5 minutes and then whisk in the egg yolk and vanilla. Stir in the flour and chopped walnuts. Set aside to cool while you assemble the tassie crusts.

Grease your tassie (or mini cupcake) tins and press a tablespoon sized ball of dough into your tin. Repeat with the remaining dough. Your brownie mixture should be cooled enough to divide into teaspoon sized balls, which can be pressed into the cream cheese crusts.

Place on a baking pan and bake for 18-20 minutes or until the edges of the crust are lightly browned.

Let cool and drizzle with chocolate, top with ganache and berries or leave plain