Mint Brownie Tart Recipes

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

CHOCOLATE-MINT BROWNIE TART

Steps:

• Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides up to form raised edge * inch above pan sides. Pierce crust all over with fork. Freeze 5 minutes. Bake crust until golden, about 22 minutes. Cool. Maintain oven temperature.
• Melt butter in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips, if included in brownie mix.
• Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings. Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.
• Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temperature in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides. Garnish with mint.

BROWNIE TART

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

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

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.

BAREFOOT CONTESSA'S BROWNIE TART

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.

MINT BROWNIE TART

Steps:

• In a saucepan, melt butter and chocolate.
• Stir in sugar until well blended.
• Add eggs and vanilla; mix well.
• Stir in flour until well blended.
• Pour into a greased 9-inch springform pan.
• Bake at 350 for 18-20 minutes or until a toothpick inserted near center comes out clean.
• Cool on a wire rack.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add extract and food coloring if desired; mix well.
• Fold in whipped topping.
• Spread evenly over brownie layer.
• Cover and refrigerate for at least 1 hour.
• Remove sides of pain just before serving.
• Melt chocolate chips; drizzle over top.