When brownie meets cookie a delectable Triple Chocolate Brookie Tart is born. Made with dark cocoa powder, raspberry chocolate and mini semi-sweet chocolate chips then topped with a luscious raspberry buttercream. This treat makes a delightful chocolaty and fudgy dessert for those special days when CHOCOLATE is absolutely the answer!
There are days when we ladies are faced with some really tough choices….right?
Sometimes its as simple as choosing the right colored lipstick or nail polish depending on our present mood. Should we make a bold statement and select a fiery cherry red or maybe we are feeling somewhat romantic and flirtatious and we decide to settle on a dusty shade of pink!
Other times, if your a foodie and a chocoholic like I am then our moods and thoughts consistently juggle on whether to have brownies or cookies to mark special occasions.
My friends, this crossover Triple Chocolate Brookie Tart will surely win you and your family over!
At first glance it may seem like a simple tart but one bite will transport you from simple to sublime with its dense, fudgy texture and a blissful chocolate raspberry taste!
Since no tart is complete without a little embellishment, I decided to top it with a yummy raspberry buttercream to compliment the chocolate raspberry and I pipped on some pretty swirls with the 1M tip! However, you can use any decorative piping tip and technique that you prefer.
You’ll need a 10 inch tart pan with a removable bottom to make this dessert but if all you have is an 8 inch tart pan then use that. Simply spread out the dough while filling the tart pan 3/4 way up and scoop up the remaining dough and bake a half dozen or so cookies on a separate baking sheet. Keep in mind to adjust the baking time accordingly!
Enjoy with your favorite hot cup of coffee, tea or simply with a cold glass of milk!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Triple Chocolate Brookie Tart
- FOR THE TART
- 1 1/2 cups packed light brown sugar
- ½ cup 125 grams cream cheese, softened (in brick form)
- ½ cup butter softened
- 1 large egg plus 1 egg yolk
- 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
- Icing sugar or powdered sugar for dusting
- FOR THE RASPBERRY BUTTERCREAM
- 1/4 cup unsalted butter
- 1/2 cup icing sugar plus additional 3/4 cup
- 1 tablespoon seedless raspberry jam
- 1 1/2 teaspoon whole milk I used almond milk
- Preheat oven to 350 degrees F.
- You'll need a 10 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 piping on the buttercream.
- RASPBERRY BUTTERCREAM
- In a small bowl beat ¼ cup of softened butter for 30 seconds on medium speed.
- Add ½ cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1½ teaspoon of milk and beat until combined.
- Gradually beat in an additional ¾ cup of icing sugar.
- Transfer the buttercream to a piping bag with the 1M tip attached and pipe the buttercream around the edges of the tart.
- Dust with icing sugar then slice, serve and enjoy!