Triple Chocolate Brookie Tart

Triple Chocolate Brookie Tart

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!

Triple Chocolate Brookie Tart

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!

Triple Chocolate Brookie Tart

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!

Triple Chocolate Brookie Tart

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.

Triple Chocolate Brookie Tart

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!

Triple Chocolate Brookie Tart

Enjoy with your favorite hot cup of coffee, tea or simply with a cold glass of milk!

This recipe is a spine off from my Chocolate Raspberry Cream Cheese Cookies and the raspberry buttercream is the same used for in my Lemon Raspberry Spritz Cookies.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Triple Chocolate Brookie Tart
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. Makes a delightful chocolaty and fudgy dessert.
Recipe type: Dessert
Serves: 8-10 slices
  • 1½ 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
  • ¼ cup baking cocoa powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅔ cup mini semi-sweet chocolate chips
  • Icing sugar or powdered sugar for dusting
  • ¼ cup unsalted butter
  • ½ cup icing sugar plus additional ¾ cup
  • 1 tablespoon seedless raspberry jam
  • 1½ teaspoon whole milk (I used almond milk)
  1. Instructions
  2. Preheat oven to 350 degrees F.
  3. You'll need a 10 inch tart pan with a removable bottom.
  4. Grease and set aside.
  5. In a large bowl or stand mixer, beat together the brown sugar, cream cheese and butter until light and creamy.
  6. Mix in the egg, egg yolk and vanilla until thoroughly combined.
  7. Stir the melted chocolate raspberry into the batter mixture.
  8. In a separate bowl combine together the flour, cocoa powder, baking soda and salt.
  9. On low speed mix the flour mixture into the batter mixture until combined.
  10. Stir in the mini chocolate chips.
  11. Scoop the batter into the prepared tart tin and smooth it out with an offset spatula until its evenly distributed.
  12. 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.
  13. 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.
  14. Transfer the tart pan to a wire rack and allow to cool completely before piping on the buttercream.
  16. In a small bowl beat ¼ cup of softened butter for 30 seconds on medium speed.
  17. Add ½ cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1½ teaspoon of milk and beat until combined.
  18. Gradually beat in an additional ¾ cup of icing sugar.
  19. Transfer the buttercream to a piping bag with the 1M tip attached and pipe the buttercream around the edges of the tart.
  20. Dust with icing sugar then slice, serve and enjoy!





  1. This looks delicious! I can’t wait to try it! 🙂

  2. What a wonderful idea and it’s gorgeous too. Just in time for Valentine’s Day, thanks for sharing Marisa!

    • I’ve been wanting to try a cookie cake for quite a while now and I must say it turned out better than I imagined it would! Everyone seems to agree that it’s a cross between a brownie and a cookie and so addictive! And yes perfect for Valentine’s Day! Thanks Nadia😊

  3. Such a tasty looking tart. You got me with the chocolate-raspberry combination! 🙂

  4. Can’t get this off my mind! Need it in my tummy!

    • Hello ladies! It’s a winner for sure. I brought it in to work the other day and the look on my colleagues faces after the first bite was priceless 😊

  5. beautiful photography and beautifully presented tart!!

  6. Perfect for Valentines and no one can say no to the combination of chocolate and the lovely raspberry buttercream on top.

    • The raspberry buttercream really compliments the raspberry chocolate and makes a lovely presentation! Indeed simply perfect for Valentine’s. Thanks Vidya😊

  7. Wow. I love this idea! Too bad mine could never be as pretty as yours!

  8. Hi Marisa. The cookie tart looks delicious. What a wonderful idea for February. But I know the key to making any chocolate dessert is good quality chocolate. What type of “raspberry chocolate” do you recommend?

    • Stella your absolutely right, good quality chocolate makes all the difference! Right now I can kick myself for not remembering the brand I used. I always recognize it by it’s pink and black wrapping which I show a photo of on my recipe “Chocolate Raspberry Cream Cheese Cookies! It’s got bits of dried raspberry pieces in the chocolate, it’s so yummy! I frequent my local Homesense store quite often and will check out the name and report back to you!

    • Stella also be sure to use at least 70% dark chocolate😊😉

  9. Did you make up that word? Was dying to know what a “brookie” was. Sounds amazing and you made it look beautiful. Eye candy before you eat it. Love it! Diane | Kitchen Bliss | FBC

    • Hi Diane, no I didn’t make it up! Actually I set out to make a cookie cake but my happy taste testers at work agreed it was a cross between a brownie and a cookie so the name brookie was born. After testing it to see if “brookie”was SEO friendly I saw that it’s in fact a term used often to describe such desserts. There were many happy co-workers that day😉

  10. I love the chocolate raspberry combo so I can imagine that this cake tastes as fabulous as it looks!

  11. Oh my goodness, Marisa!! This looks positively divine! I’m actually at a loss for words!

    • Ahh! Thanks so much that’s very kind of you! I’ve been wanting to do this brookie tart for a while now and thought it would be perfect timing for Valentine’s Day and my birthday month😉 thanks for dropping by!

  12. This is such a beautiful looking tart and it sounds so wonderfully decadent. I love that you added raspberry buttercream to contrast the chocolate. So yummy!!

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