Chocolate Mint Brownie Tart
December 28, 2014 @ 3:33 PM first appeared on frenchgingerbread.com
Chocolate? Check! ... Mint? Check! ... Walnuts? Check!
OOOOH Baby! Come to Momma!!!
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The best of three worlds come together in this wonderful, mouthwatering, chocolatey, minty, full of
walnuts Chocolate Mint Brownie Tart that I venture to say you will be making two. One for guests
and one for you.
So the story goes, I ran to Wally World to pick up some Ghiraradelli Peppermint Bark, as I was
thinking about creating individual brownie cups with the peppermint bark hidden inside.
Whoa, hold the phone Nelly! No peppermint bark. Plan B had to be put in place quickly, as I
already made the commitment to run into Wally World, on a Saturday afternoon and only four days
before Christmas. It wasn't too bad. Who am I kidding? It was total chaos!
Oh Hello! Then to my wondering eyes did appear, Andes Creme De Menthe Baking Pieces up
in here. Eureka! My mind began to wonder and my mouth began to salivate. What if I created
some kind of mint brownie something or other concoction? What if? I couldn't get out of the
store fast enough and get home to begin penciling out some kind of recipe.
Thus the Chocolate Mint Brownie Tart was born.
First, let me look and see how it baked up, but more importantly, how did it taste. I needed to know that before I start doing cartwheels around the block celebrating. Yummmmmmmmmy! We have a winner!
Chocolate Mint Brownie Tart - The Recipe
December 2014 first appeared Frenchgingerbread.com
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Author: Vicki Hoarty, DBA, French Gingerbread
Makes: 11-inch, serves 8
Time: 30 - 45 minutes plus baking time
6 tablespoons butter, unsalted
2 cups, Andes Creme De Menthe Baking Chips, divided
6 ounces Semi-Sweet Ghirardelli Chocolate, Premium Baking Bar
3 eggs, large
1 cup organic cane sugar
1 tablespoon espresso powder
1 teaspoon pure vanilla extract
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt, Kosher
1 cup chopped walnuts
4 to 5 tablespoons heavy cream
Preheat oven to 350 degrees. Grease an 11-inch tart pan with softened butter and flour with cocoa, sifting through a mesh strainer.
For the brownie batter: Melt butter, Ghirardelli Chocolate and 1 cup Andes Baking Chips, in a glass bowl over a simmering pot of water, stirring often. Remove bowl from pan of water, stir and let cool to room temp.
With paddle attachment, beat eggs, sugar, espresso and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Mix in cooled chocolate and blend on low speed.
Sift together in a medium bowl, flour, baking powder and salt. Add to wet ingredients with mixer on low speed just until blended. Add walnuts and fold to incorporate. Pour into prepared pan and bake for 25 to 35 minutes or until a wooden toothpick comes clean when piercing the brownie midway from outside to middle. The middle will still be some what soft. The top may or may not puff and the sides begin to pull away from the pan. Let cool completely before removing from pan.
Prep to serve: melt remaining 1 cup Andes Creme De Menthe Baking chips and 4 to 5 tablespoons heavy cream in a glass bowl over simmering water, stirring as it melts. Using half of melted Andes, drizzle over tart.
To serve: Reheat remaining Andes Chocolate left from drizzling. (Microwave 20 to 30 seconds.) Spoon a circle of melted chocolate on a warmed dessert plate and place a wedge of brownie on top. Serve immediately. Of course, you can always add a scoop of vanilla ice cream if you like. Enjoy!
Chocolate Mint Brownie Tart first appeared on frenchgingerbread.com
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Copyright 2014 Vicki Hoarty, DBA French Gingerbread. All rights reserved. www frenchgingerbread.com