Chocolate Brownie Tart
A triple Chocolate Brownie Tart with baking cocoa powder, raspberry chocolate and mini chocolate chips. It's rich, fudgy and made more delicious with swirls of raspberry buttercream.
Servings 12
Calories 597kcal
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!
Notes
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!
Nutrition
Calories: 597kcal | Carbohydrates: 85g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 270mg | Potassium: 274mg | Fiber: 3g | Sugar: 63g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg