Brownie Tarts Recipes

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BROWNIE TART



Brownie Tart image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1 cup hazelnuts, lightly toasted
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 cups sugar, divided
1/2 pound (2 sticks) unsalted butter
1 cup bittersweet chocolate chips
3 large eggs
1 tablespoon instant coffee dissolved in 1 tablespoon of hot water
1 1/2 pints raspberries
Powdered sugar, for garnish, as needed
Vanilla bean ice cream, for serving

Steps:

  • Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
  • In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
  • In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
  • In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
  • Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

BROWNIE TART



Brownie Tart image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream

Steps:

  • Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
  • Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
  • Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

BROWNIE TARTS



Brownie Tarts image

Sharon Wilkins of Grande Pointe, Ontario says, "I often take these bite-size chocolate goodies to potluck dinners for our country dance club."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1/2 cup semisweet chocolate chips
2 tablespoons butter
1/2 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup chopped pecans, optional
Maraschino cherry halves, optional

Steps:

  • Preheat oven to 325°. Beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, until firm enough to shape, 1 hour. , Divide and shape dough into 24 balls (about 1 in.). Press evenly onto bottom and up sides of ungreased mini-muffin cups., For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in sugar, egg and vanilla. If desired, stir in pecans. Spoon into cups. , Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, top with cherries.

Nutrition Facts :

CHOCOLATE ORANGE BROWNIE TART



Chocolate orange brownie tart image

Wow family and friends with this chocolate orange brownie tart. With a crumbly pastry base, it's a deliciously decadent dessert course or anytime treat

Provided by Katie Hiscock

Categories     Dessert

Time 1h20m

Yield Serves 6-8

Number Of Ingredients 9

320g pack ready-made shortcrust pastry
120g dark chocolate, chopped
120g butter, cubed
2 eggs
80g golden caster sugar
80g light brown soft sugar
80g plain flour
1 orange, zested and juiced plus more zest to serve
crème fraîche to serve

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Unravel the shortcrust pastry sheet and use to line a 20cm tart tin. Press into the sides of the tin and loosely cut around the edges, leaving a little overhanging. Line the pastry with a scrunched-up piece of baking parchment, and fill with raw rice or baking beans. Bake for 15 mins, remove the paper and bake for another 5-10 mins until dry.
  • While the pastry is cooking, put the butter and chocolate into a heatproof bowl set over a pan of just-simmering water and melt together, stirring often. When melted, remove from the heat and leave to cool slightly. Add a pinch of salt if your butter is unsalted.
  • Whisk together the eggs and sugars briefly in a bowl until combined, then stir in the melted chocolate and butter. Sieve over the flour and fold in until just combined. Stir in the orange juice and zest.
  • Trim the edges of the pastry tart with a serrated knife to neaten, and spoon the brownie mixture into the middle. Smooth over with the back of a spoon or spatula, and bake for a further 30-35 mins until the top forms a crust, and the filling is no longer wet but slightly wobbly.
  • Leave to cool for 15 mins before removing from the tin if serving warm, or serve at room temperature. Serve with a dollop of crème fraîche, and some more orange zest grated over. Keeps for 3 days in an airtight container.

Nutrition Facts : Calories 512 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

MILLIONAIRE'S CHOCOLATE BROWNIE TART



Millionaire's chocolate brownie tart image

Imagine a chocolate shortbread pastry case with fudgy brownie filling that hides pockets of oozy caramel... This is a chocolate lover's dream dessert

Provided by Tom Kerridge

Categories     Dessert

Time 1h55m

Number Of Ingredients 11

175g plain flour, plus extra for dusting
85g icing sugar
50g cocoa powder
140g cold butter, cut into cubes
2 egg yolks, lightly beaten
150g butter, chopped
200g dark chocolate, broken into pieces
2 eggs
200g golden caster sugar
75g cocoa powder, plus extra to serve
18 caramel-filled chocolates

Steps:

  • To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
  • Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
  • Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
  • For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
  • Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.

Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

BROWNIE TORTE



Brownie Torte image

This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.

Provided by WILDFLOWER12

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup light corn syrup
1 cup semisweet chocolate chips
½ cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
½ cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

Steps:

  • Butter and flour a 9 inch round cake pan.
  • In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
  • Stir in 1 cup chocolate chips until melted.
  • Remove from heat and add sugar and eggs, and stir until blended.
  • Stir in 1 teaspoon vanilla , flour, and nuts.
  • Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
  • Cool in pan 10 minutes. Then place on a cooling rack.
  • To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
  • Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g

BAREFOOT CONTESSA'S BROWNIE TART



Barefoot Contessa's Brownie Tart image

From Barefoot in Paris, 2004. This dessert is very elegant and rich. If you don't have a tart pan, use a springform pan or even a pie plate--which is what Ina used when she made it on her cooking show.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter
3 1/4 cups semi-sweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup chopped walnuts
2 -3 tablespoons heavy cream

Steps:

  • Grease and flour a 9-inch tart pan with removable sides.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a bowl set over simmering water.
  • Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
  • Set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
  • In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
  • Fold the flour mixture into the batter until just combined.
  • Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
  • The inside will still be very soft.
  • Cool to room temperature before removing the sides of the tart pan.
  • Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

Nutrition Facts : Calories 671.5, Fat 42.3, SaturatedFat 20, Cholesterol 120, Sodium 107.1, Carbohydrate 76.7, Fiber 5.2, Sugar 62.8, Protein 8.9

FUDGE PECAN BROWNIE TART



Fudge Pecan Brownie Tart image

I love inventing my own recipes and entering contests-I won a blue ribbon at the Iowa State Fair for this one!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

1 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup finely chopped pecans
1/2 cup cold butter
2 tablespoons 2% milk
1 teaspoon vanilla extract
BROWNIE FILLING:
3 ounces unsweetened chocolate
1/2 cup chocolate chips
1/2 cup butter, cut into pieces
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 cup chopped pecans
FUDGE FROSTING:
1-1/2 ounces unsweetened chocolate
2/3 cup sweetened condensed milk
1/4 cup butter
1 large egg yolk, beaten
1/2 teaspoon vanilla extract
Optional: Whipped cream and whole pecans for garnish

Steps:

  • Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside. , For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over crust. , Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack. , Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired.

Nutrition Facts : Calories 580 calories, Fat 37g fat (17g saturated fat), Cholesterol 128mg cholesterol, Sodium 236mg sodium, Carbohydrate 61g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE BROWNIE TART



Chocolate Brownie Tart image

Categories     Chocolate     Dessert     Bake     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

CRUST
1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
FILLING
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 cup chopped pecans, toasted
TOPPING
2 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped

Steps:

  • FOR CRUST:
  • Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
  • Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
  • FOR FILLING:
  • Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
  • FOR TOPPING:
  • Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
  • Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

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2020-09-18 Method (brownie filling) 1. Sieve the flour, sugar, cocoa powder and salt in a large mixing bowl and stir to combine. 2. Add the vanilla extract, oil and dairy-free milk into the dry ingredients and mix to fully combine. Optional- Add crushed hazelnuts into the brownie batter. 3.
From thelittleblogofvegan.com


BROWNIES & BARS - SALLY'S BAKING ADDICTION
Brownies & Bars. The following treats certainly raise the bar for any dessert you’ve ever tasted. Recipes in this section range from indulgent over-the-top Oreo Brownies to simple Lemon Bars. Most of these recipes are perfect for beginners and you’ll appreciate that less hands-on work means more time for eating!
From sallysbakingaddiction.com


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