I absolutely love fudgy chocolate brownies, but they can be quite predictable. So I’ve been playing around with a couple of ideas to add different textures and flavours to one of my favourite desserts.
This Chocolate Brownie Tart has my Pretzel & Peanut Crust, which gives a ton of crunch, as well as a little salty touch, which always enhances the chocolate flavour. This is topped with a super fudgy chocolate brownie layer. And finally, it is all smothered in a smooth, decadent dark chocolate Ganache. For added chocolatiness I sprinkled it with cocoa powder, but this is an optional extra.
Chocolate Ganache Brownie Tart
This Chocolate Brownie Tart has my Pretzel & Peanut Crust, which gives a ton of crunch, as well as a little salty touch, which always enhances the chocolate flavour. This is topped with a super fudgy chocolate brownie layer. And finally, it is all smothered in a smooth, decadent dark chocolate Ganache. For added chocolatiness I sprinkled it with cocoa powder, but this is an optional extra.
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Ingredients
Pretzel Peanut Crust
- 2 Cups Crushed Pretzels*
- ½ Cup Crushed Peanuts* Can be substituted with other nuts or more pretzels
- ¼ Cup Castor Sugar
- 120 grams Unsalted Butter, Melted
Chocolate Brownie Layer
- ½ Cup Unsalted Butter, Melted
- 1 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 1⅛ Cup Castor Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ½ Cup All-Purpose/Cake Flour
- ½ Cup Good quality cocoa powder
- ¼ tsp Salt
Chocolate Ganache
- 100 grams Good quality dark chocolate, finely chopped
- 80 ml Fresh cream
Instructions
Pretzel Peanut Crust
- Preheat the oven to 180°C
- Place the pretzels and peanuts in a food processor or blender and blitz until a coarse crumb forms. Pour into a mixing bowl, add the sugar and set aside
- Melt the butter then pour over the crumbs and sugar and mix through thoroughly. The crumbs should all be coated to stick together and form a crust so if the mixture is too dry after mixing, add another tablespoon or two of melted butter
- Line the bottom of an approx. 24cm springform cake pan (with a removable bottom) with baking paper and spray with non stick cooking spray. Pour the crumb mixture into your lined cake pan and evenly spread it over the bottom. Compact it and smooth it with the back of a spoon or spatula and set aside
Chocolate Brownie Layer
- Combine the melted butter, oil and sugar together in a medium bowl and mix well. Add the eggs and vanilla and beat until light and well combined
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over mix
- Pour the batter onto the prepared crust. Smooth the top out evenly, but work gently as the batter is very thick and sticky and you do not want to disturb the crust
- Bake for 20 – 25 minutes, or until the centre of the brownie no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven)
- Remove and allow to cool in the tin for around 10 – 15 minutes, then remove and place on a wire rack to cool to room temperature before adding the Ganache
Chocolate Ganache
- Chop the chocolate very finely and place into a medium sized heat proof bowl or batter jug
- Heat the cream until very hot but do not boil (I do this on the stovetop as I find it easier to control the temperature, but you can use the microwave if you wish)
- Pour the hot cream over the chocolate and immediately cover the bowl with plastic wrap or a tight fitting lid or plate. Set aside for around 5 minutes
- Remove the lid and whisk or stir until the chocolate and cream are mixed through and you have a super smooth and velvety chocolate
- Pour the ganache over the brownie layer
- Spread the ganache to the ends with a palette knife or spatula. Then ensure that the sides are covered with the rest and try to make the top as smooth as possible. Then place in the fridge for at least an hour or two for the ganache to set
- Serve as is or decorate as you wish
Notes
*The pretzel and nut crust is absolutely delicious and adds crunch to the tart, but if you would like a more traditional crust or don’t have pretzels available, you can use 1 x 200g packet of tennis or digestive biscuits, omit the sugar and increase the melted butter to 100g
*Feel free to substitute the peanuts with other nuts such as walnuts, pecan nuts or almonds if you wish or substitute with more pretzels if you have a nut allergy
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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