Triple Chocolate Brookie Tart
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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.
Course Dessert
Servings 8 -10 slices
Author Marisa

Ingredients

  • 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
  • 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

Instructions

  • Instructions
  • 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!