Mint Chocolate Fudge Brownie Tart is chocolate brownie in a chocolate cookie shell, topped with chocolate and all three spiked with mint.
World Chocolate Day is upon us, people! Time to rejoice, eat chocolate and not feel guilty about it!
Not One. Little. Bit.
When I came up with this recipe, I had my father in law in mind. He loves the chocolate mint combo. So much so, that mint slice cookies regularly make an appearance in his birthday and Christmas gifts.
He’s also one of my most dedicated fans. He reads every post and is always willing to help polish off the resulting food (even the fails).
I totally get it though. The chocolate mint thing I mean. Choc mint is a classic flavour combination for a very good reason… it works. Chocolate works with heaps of different flavours, I know but mint, to me, is a bizarre one that shouldn’t work but really does. Herbs in chocolate, weird but mint sooooo right!
Anyway, I’ll get to the point. The idea was a chocolate brownie in a chocolate cookie shell, topped with chocolate and all three spiked with mint. And that’s exactly what I got.
The sprinkle around the edge is just a little minty sugar crumb made from icing sugar, mint extract and water. Easy as.
I think this is the perfect way to celebrate a day that the world has devoted to chocolate. How ‘bout you?
So how are you going to celebrate World Chocolate Day (7th July)?
More chocolatey goodness ….
Mint Chocolate Fudge Brownie Tart
Mint Chocolate Fudge Tart is chocolate brownie in a chocolate cookie shell, topped with chocolate and all three spiked with mint.
Mint Crumb (note 1)
- ¼ cup icing confectioners / powdered sugar
- ½ teaspoon peppermint extract
- 1 teaspoon water
- 250 g chocolate cookies I used Arnotts Choc Ripple
- 100 g unsalted butter melted
- 1 cup 130g plain (all purpose) flour
- 50 g cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 100 g 1/2 cup packed dark brown sugar
- 100 g 1/2 cup caster (superfine or granulated) sugar
- 2 eggs
- 2/3 cup 160g unsalted butter, melted
- 2 1/2 teaspoons peppermint extract
- 1/4 cup cream
- 50 g dark chocolate chopped
- 15 g butter
- 1/2 teaspoon peppermint extract
For the Mint Crumb: Mix together the sugar, extract and water. Roll or press it out thinly between two sheets of baking paper, then allow to dry at room temperature (drying can take a few hours).
Preheat the oven to 180C / 350F / 160C fan forced. Place a 4x10 inch, rectangular, loose bottomed tart tin (note 2) onto a baking tray (this will stop any of the melted butter escaping into your oven – see note 3).
For the tart: Crush the cookies into crumbs by either pulsing in a blender or placing them in a ziplock bag and bashing with a rolling pin. Add the (100g) melted butter and mix well, then pour into the tart tin. Press down with a silicone spatula all over and up the sides until it is firm.
Sift together the flour, cocoa, baking powder and salt in a large bowl, then add the two sugars and mix well.
Add the (2/3 cup) melted butter and stir gently, then mix in the eggs and peppermint extract. Beat it all together with a spoon until well combined.
Pour the chocolate fudge batter into the biscuit base and spread it out evenly. Bake for around 30 minutes until almost done (a toothpick should come out still a bit sticky). Don’t remove it from the tart tin. Allow it cool completely before topping with the ganache
For the ganache: Tip the chopped chocolate, butter and extract into a bowl. Heat the cream in a saucepan over low heat until it start to bubble at the sides. Pour the cream over the top of the chocolate and butter. Let it sit for a couple of minutes before stirring into a smooth glossy ganache.
Make sure to keep the tart still in it’s tin. This bit can get messy, so sit the tart on top of some aluminium foil or baking paper on top of a cookie tray (one that will fit in the fridge). Pour the ganache all over the top of the tart. Spread it evenly and let it run down the sides of the tin. Sit the tart in the fridge for 2-3 hours. When you are ready to serve, heat a palette knife with hot water then dry it thoroughly. Run it along the top edge of the tart tin when the ganache joins it all the way round, just to melt that join. Sit the tin over a glass and press down on the edges to remove the tin.
Break up the dried mint sugar paste and sprinkle around the edge. Serve.
- If you don’t want to make your own mint crumb, you can use store bought candy mints (like crown mints) and crush them with a mortar and pestle.
- You can use a round tart tin if that’s what you have available.
- You may have some melted butter from the cookie base escape out of the bottom of the tart tin, so it’s a good idea to sit the tart tin on top of a baking tray covered with foil to make clean up easier