Best 2 Chocolate Brownie Tart Recipes

When it comes to rich, decadent chocolate desserts, a chocolate brownie tart can be hard to beat. With its velvety smooth, fudgy center encased in a crisp, buttery crust, it combines two beloved treats into one irresistible confection. Perfect for special occasions like birthdays and potlucks or as a sweet treat to indulge in on a cozy night at home, making a chocolate brownie tart may seem intimidating, but with the right recipe and a little bit of patience, you can whip up this delectable dessert like a pro.

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:

Use high-quality chocolate for the best flavor.
Be sure to melt the chocolate and butter together slowly and gently, to avoid scorching.
Don't overmix the batter, or the brownies will be 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 cutting them, to avoid crumbling.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Chocolate brownie tart is a delicious and decadent dessert that is perfect for any occasion. With its rich, chocolatey flavor and flaky, buttery crust, this tart is sure to be a hit with everyone who tries it. Whether you are a fan of chocolate or just looking for a new dessert to try, this chocolate brownie tart is sure to please.