Best 2 Chocolate Brownie Tart Recipes

Indulge in a delectable journey with this exquisite Chocolate Brownie Tart, a symphony of flavors that dances on your palate. This culinary masterpiece starts with a crisp, buttery shortbread crust, providing a sturdy foundation for the rich, fudgy brownie filling. The brownie layer, crafted with premium cocoa powder and bittersweet chocolate, delivers an intense chocolate experience that melts in your mouth. Topped with a layer of velvety chocolate ganache, this tart is elevated to new heights of indulgence. Accompanying this heavenly creation are three additional recipes that will tantalize your taste buds. Dive into the classic Chocolate Chip Cookies, with their chewy texture and pockets of melted chocolate. Satisfy your sweet cravings with the delectable Chocolate Cupcakes, adorned with a fluffy chocolate frosting. And for a unique twist, explore the No-Bake Chocolate Cheesecake, a creamy and decadent dessert that requires no baking.

Here are our top 2 tried and tested recipes!

CHOCOLATE-MINT BROWNIE TART

Chocolate-Mint Brownie Tart image

Categories Chocolate Dairy Dessert Bake Kid-Friendly Mint Bon Appétit Small Plates

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 refrigerated pie crust (half of 15-ounce package), chilled
5 tablespoons unsalted butter
1 19- to 20-ounce box double chocolate brownie mix
8 tablespoons plus 4 teaspoons water
1 large egg
1/2 teaspoon peppermint extract
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
Fresh mint sprigs

Steps:

Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides up to form raised edge * inch above pan sides. Pierce crust all over with fork. Freeze 5 minutes. Bake crust until golden, about 22 minutes. Cool. Maintain oven temperature.
Melt butter in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips, if included in brownie mix.
Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings. Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.
Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temperature in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides. Garnish with mint.

CHOCOLATE BROWNIE TART

Chocolate Brownie Tart image

Categories Chocolate Dessert Bake Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 23

Ingredients

CRUST
1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
FILLING
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 cup chopped pecans, toasted
TOPPING
2 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped

Steps:

FOR CRUST:
Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
FOR FILLING:
Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
FOR TOPPING:
Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

Tips:

Make sure your chocolate is high-quality and contains at least 60% cocoa solids.
Use unsalted butter and bring it to room temperature before baking. This will help the butter to cream properly and create a smooth batter.
Use a food processor or blender to grind the nuts into a fine powder. This will help them to distribute evenly throughout the batter.
Don't overmix the batter. Overmixing can make the brownies tough.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the brownies cool completely before serving. This will help them to set and firm up.

Conclusion:

This chocolate brownie tart is a delicious and easy-to-make dessert that is perfect for any occasion. The rich chocolate flavor and the creamy filling are sure to please everyone. With a few simple tips, you can make this tart at home and enjoy it with your family and friends.