This fudgy brownie tart starts with a simple cookie crust, filled with fudgy brownie and topped with a decadent peppermint ganache. This elegant take on brownies will cure your cravings.
For best results, always weigh ingredients where a weight is provided
Equipment
9-inch tart pan with removable bottom
mixing bowls
balloon whisk and spatula
Instructions
FOR THE CHOCOLATE COOKIE CRUST: Preheat the oven to 180C (160C fan forced) / 350F. Grease and line the base of an 9 inch loose-bottomed fluted tart tin with baking paper. Place the tart tin on top of a baking 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.
Tip the crumb mixture into your prepared pan and press it firmly all over and up the side of the tart pan. A glass with a flat bottom is helpful for this.
FOR THE BROWNIE FILLING:Mix together the flour, cocoa, salt and both sugars in a large bowl with a whisk to distribute everything evenly.
Make a well in the centre of the flour mixture and add the 2nd portion of melted butter, the eggs, and milk then whisk again until combined.
Pour the batter into the cookie crust and level it out with a spatula. Bake for 22-25 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 to at least room temperature before topping with the ganache
FOR THE PEPPERMINT GANACHE: Tip the chopped chocolate into a medium 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 30 seconds.
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. Chill to set in the fridge at least an hour. You can let it sit at room temp for up to 30 minutes to soften slightly before serving, especially if it’s been in the fridge overnight.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
You can certainly swap the peppermint extract for something else or leave it out entirely;
Orange extract will give you that classic orange chocolate flavour.
Pure vanilla extract will actually intensify the chocolate flavour.
Coconut extract gives a kind of Bounty bar flavour.
Or add some almonds to the batter then a little almond extract to the ganache.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.