Brownie Tarts

(from the kitchen of Kristin Campbell)

For Brownie Cup:
1 Package Chocolate Fudge Cake Mix
1/2 C. Butter or Margarine
1 Egg

For Filling:
1 small package instant chocolate pudding
1 C. half and half
1 container frozen whipped topping (8 oz. thawed)

For Brownie Cups:
Preheat oven to 325 degrees. Spray muffin pans well with cooking spray. Combine all ingredients and mix well with a mixer. It will look really crumbly and first but then it will become gooey very fast. You want to stop mixing right before it gets really gooey. Then scoop the batter into the muffin cups. About 1/2 full. Bake 10-12 min, or until edges are set. Remove pan and press the tops of the brownies in with the top of a pop bottle or water bottle lid. It will kind of look like a cupcake with the center cut out. This allows you to have somewhere to place the filling. Let cool in pan for about 15 min. before taking them out. If you take them out too soon they will break and fall apart. Once they are out of the pan let them cool some more. The cups will be firm.

For Filling:
Mix pudding with the half and half until the pudding is dissolved. Then fold in the whip cream. Sometimes if it looks kind of lumpy I will use a little hand mixer to get it mixed a little better.

Spoon filling into the brownie cups. Store in the refrigerator. They are best served when chilled.