Closeup of a slice of chocolate brownie tart with more pieces around it
4.43 from 7 votes

Peppermint Brownie Tart

Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling & Setting time: 2 hours 30 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 430kcal
Author: Marie Roffey
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This fudgy Peppermint Brownie Tart is such a simple tart that works any time of year. Peppermint brownies sitting inside an easy chocolate cookie crust and topped with dark chocolate peppermint ganache. Less than 20 minutes of effort to chocolate peppermint bliss.
Note this recipe requires setting time for the ganache.
Course: Afternoon Tea, Dessert, Sweets
Cuisine: American, World
Keyword: brownie tart, chocolate peppermint cookies, peppermint brownies

Ingredients

FOR THE CHOCOLATE COOKIE CRUST

  • 250 g chocolate cookies, not cream-filled (or see notes)
  • 100 g (3.5oz) unsalted butter, melted

FOR THE BROWNIE CENTRE

  • 1 cup (130g / 4.5oz) plain (all-purp) flour
  • 50 g unsweetened cocoa (notes)
  • ¼ teaspoon salt
  • 100 g (1/2 cup packed / 3.5oz) dark brown sugar
  • 100 g (1/2 cup / 3.5oz) white granulated sugar
  • 2 large eggs
  • 2/3 cup (160g / 5.6oz) unsalted butter, melted
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract

FOR THE PEPPERMINT GANACHE

  • 1/3 cup (80ml) cream
  • 70 g (2.5oz) dark chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 3 peppermint candies (like XXX Mints)

Instructions

FOR THE CHOCOLATE COOKIE CRUST

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line the base of an 8 inch loose-bottomed fluted tart tin with baking paper. Place the tart tin on top of a cookie tray.
  • In a food processor or blender (or in a plastic bag using a rolling pin) crush up the cookies to fine crumbs. Add the melted butter and mix well, then press the mixture into the tart tin right up the sides.

FOR THE BROWNIE CENTRE

  • Mix together the flour, cocoa and salt in a large bowl with a whisk to distribute everything evenly. Add both sugars and mix well.
  • Make a well in the centre and add the eggs, butter, milk and peppermint extract then use a handheld beater or mix by hand until combined.
  • Pour it into the cookie crust and level it out with a spatula.
  • Bake for 25-28 minutes until the top is dry and not wobbly. A toothpick should come out still looking a little sticky but not wet.
  • Allow it cool completely in the tart tin before topping with the ganache

FOR THE PEPPERMINT GANACHE

  • Tip the chopped chocolate into a small bowl.
  • Heat the cream in a small saucepan over low heat, swirling every so often until bubbles just start to show around the edge.
  • Pour the hot cream and peppermint extract over the chocolate, then give the bowl a gently shake to make sure the chocolate is submerged. Leave it for 3 minutes.
  • Stir to a smooth, glossy ganache. If after stirring really well there are pieces not melting, just heat in the microwave for 10 seconds and stir again. This just means the chocolate pieces may have been a little big to melt properly.
  • Pour the ganache into the centre of the tart, then spread out with a spatula.
  • Let it set in the fridge at least 2 hours.
  • Use a mortar and pestle to break the peppermint candies into small crumbs, then sprinkle over the top of the tart.

Notes

Equipment used: 8 inch round fluted tart tin, cookie tray, handheld beater
  1. I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  4. I use Arnotts Choc Ripple biscuits for the base but any plain chocolate cookie will work. If you want to use cream-filled cookies, like Oreos, cut the butter by half.
  5. I like to use dutch processed cocoa for it's dark colour but any unsweetend cocoa will work in this recipe.
  6. You can make a peppermint crumb from scratch if you. Take ¼ cup icing / powdered sugar, ½ teaspoon peppermint extract and 1 teaspoon water. Mix it together then roll or press it out thinly between two sheets of baking paper, then allow to dry at room temperature before crumbling (drying can take a few hours).

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