Carol's Fudge Brownie Tarts

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Fudge Brownie Tarts

Recipe By : Carol Williams{converted from Better Homes & Garden}
Serving Size : 30

3 ounces unsweetened chocolate -- chopped

1/3 cup butter -- not margerine

1 cup splenda

2 large eggs -- beaten

1 teaspoon vanilla

1/4 cup Atkins Bake Mix

1/4 cup ground almonds -- sifted twice

-Line 1 3/4" muffin cups with foil 1 3/4" baking cups or grease the cups; set aside.
-Preheat oven to 350*F.
-Melt the chocolate & butter in a heavy saucepan over low heat until smooth; stirring constantly.
-Remove from heat; stir in Splenda, eggs & vanilla.
-Beat with a wooden spoon just till combined.
-Stir in bake mix & ground almonds.
-Spoon about 1T. of batter into each cup.
-Bake @ 350 for 10-12 minutes or until edges are set{centers should be soft}
-Cool in the pan on a wire rack for 5 minutes.
-Transfer tarts to wire rack to finish cooling.
-30 tarts @ 1.9 minus 0.6 gr. fiber= 1.3 carbs each

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NOTES : If you only have one muffin pan, bake 12 tarts at a time, letting batter remain at room temperature.