by For days when chocolate is the answer you’ll want to make an easy triple Chocolate Brownie Tart. It’s made with both raspberry and semi-sweet chocolate and cocoa powder. You’ll find it rich, fudgy and made more delicious with swirls of raspberry buttercream. And of course, let’s not forget the sprinkles!
This pretty in pink tart is really so simple and easy to make. And, it’s a switch up from my Chocolate Raspberry Cream Cheese Cookies. In fact, I baked it in a smaller tart tin just so I could have some leftover dough to bake some cream cheese cookies to cut out into hearts and use as a garnish.
You’ll love the way it bakes up with a dense fudgy texture and a delicious chocolate raspberry taste!
And, since no tart is complete without a little embellishment, I decided to use different piping tips to swirl the buttercream over each slice.
You’ll find that the creamy raspberry frosting compliments the chocolate tart just beautifully.
But if you want some chocolate brownies without the frills, I know you’ll love this Slow Cooker Chocolate Raspberry Brownies recipe!
Let’s get baking!
How To Make A Chocolate Brownie Tart
- Place the brown sugar, cream cheese and butter in the bowl of a stand mixer.
- Mix until light and creamy.
- Add in the egg, egg yolk and vanilla.
- Mix until thoroughly combined.
- Stir in the melted raspberry chocolate.
- Add in the flour, cocoa powder and baking soda.
- Mix the flour and egg mixture together until well combined
- Stir in the mini chocolate chips.
- Scoop the batter into the prepared tart tin while smoothing it out until it is evenly distributed. An offset spatula comes in handy in smoothing out the batter quite evenly.
- Bake in the preheated oven for approximately 20 minutes. Take care not to over bake it.
- Transfer the tart to a wire rack to cool completely before frosting with the buttercream.
- Once the tart has cooled completely, slice it into 8 or 10 equal pieces depending on how big or small you want them.
- Top each slice with raspberry buttercream using any piping tip you wish. See below on how to use the wilton border set and how to frost with the 4 piping tips I used.
- Sprinkle the tops with festive sprinkles of your choice.
You can use the same piping tip for the whole tart if you wish. But, if you want the slices piped with different swirls, check the numbered tips I used below as each tip has its own unique design.
I used the Wilton border set with tips:
- #10
- #32
- #70
- #105
How To Use The Wilton Border Set
The border set is quite convenient. It comes with a coupler and ring. The coupler is inserted into the piping bag and is pushed through the bag opening. The final setup is seen in photo above.
And, the design tip is slid on the outside of the piping bag with the plastic ring twisted over the tip and coupler base.
This holds the tips firmly in place and allows you to easily switch the tips by removing the ring and inserting a different tip design without wasting another piping bag.
How to Frost Brownie Slices
Follow these steps below when piping the raspberry butter cream:
Frosting the brownie slices is really simple and fun to do.
- Insert your tip of choice into a piping bag with or without a coupler base.
- Fill the piping bag with the raspberry buttercream and squeeze out any air bubbles.
- Twist the top of the piping bag to avoid any air getting in as you pipe.
- Start piping the buttercream at the top of the brownie slice while working your way in a back and forth motion to the tip of the slice. Head on over to my Instagram Reel for demonstration.
- Top each slice with your favourite sprinkles.
What Size Pan For Brownie Tart
An 11 inch round tart tin works beautifully for this brownie recipe.
However if you want to decorate your brownie tart with little brownie hearts as I did in the photo above, you’ll want to use a 9 inch round tart tin. And, only fill the tin 3/4 high while leaving about a quarter inch room to expand while baking.
Otherwise the brownie batter will overflow down the sides during baking time.
You’ll have enough batter to bake approximately 1 and a half dozen brownie cookies. You simply scoop the dough onto a parchment lined baking sheet and bake for 8 to 10 minutes.
When the brownie cookies cooled off, I used a small heart shaped cookie cutter to make heart shaped brownies. And, I decorated the slices with a few hearts each.
This dessert is a chocolate lovers dream and perfect for a Valentine’s Day celebration or other special occasions!
Happy Baking!
Chocolate Brownie Tart
Equipment
- 1 11 inch tart tin with removable bottom OR a 9 inch tart tin using ¾ of the batter and making cookies with remaining batter.
Ingredients
For The Tart
- 1 1/2 cups packed light brown sugar
- ½ cup cream cheese, softened (in brick form) ((125 grams))
- ½ cup butter (softened)
- 1 large egg
- 1 egg yolk (from large egg)
- 1 teaspoon vanilla extract
- 150 grams chopped raspberry chocolate pieces (melted)
- 2 cups all purpose flour
- 1/4 cup baking cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2/3 cup mini semi-sweet chocolate chips
For The Raspberry Buttercream
- 1/2 cup unsalted butter
- 2½ cups powdered sugar divided (1 cup and 1 ½ cups)
- 2 tablespoons seedless raspberry jam
- 2 teaspoons whole milk
- sprinkles of your choice
Instructions
- Preheat oven to 350 degrees F.
- You'll need an 11 inch tart pan with a removable bottom.
- Grease and set aside.
- In a large bowl or stand mixer, beat together the brown sugar, cream cheese and butter until light and creamy.
- Mix in the egg, egg yolk and vanilla until thoroughly combined.
- Stir the melted chocolate raspberry into the batter mixture.
- In a separate bowl combine together the flour, cocoa powder, baking soda and salt.
- On low speed mix the flour mixture into the batter mixture until combined.
- Stir in the mini chocolate chips.
- Scoop the batter into the prepared tart tin and smooth it out with an offset spatula until its evenly distributed.
- Bake in the preheated oven for about 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Take care to not over bake as the tart can dry out.
- In my oven, 20 minutes was sufficient and it had a soft yield to the touch. The tart will be puffed up slightly when ready and as its cooling it will deflate a little in the center.
- Transfer the tart pan to a wire rack and allow to cool completely before slicing and piping on the buttercream.
For The Raspberry Buttercream
- Once the tart has cooled, slice and set aside while you make the buttercream.
- In a small bowl beat the softened butter for 30 seconds on medium speed.
- Add 1 cup of powdered sugar, 2 tablespoons of seedless raspberry jam and 2 teaspoons of milk and beat until combined.
- Gradually beat in an additional 1 ½ cups of powdered sugar.
- Transfer the buttercream to a piping bag with your tip design of choice attached.
- Pipe the buttercream in swirls starting from the widest part of the sliced piece to the tip.
- Serve and enjoy!
Looks delicious
Thanks so much!
Oh my word, that looks wonderful!
Thanks so much Gladys!
These slices look delicious and oh-so colorful. You also have a lovely site and your images are bright and clear and a pleasure to browse.
Good luck with your comment testing.
Thanks so much Lisa!
Looks amazing !
Thanks so much!