Little Box Brownie

A Baking Blog from Melbourne, Australia

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Chocolate tart

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I was going to see my little friend Joe and his baby sister, and thought I should take him a little something, after all he had only just celebrated his 3rd birthday. I decided upon a brownie tart, with extra chocolate chips in it just for him. Well it was a hit, he gobbled it up and declared me his new best friend:) So if your looking for a great chocolate tart to make this one will appeal to the young and old and might even make you a new best friend. Happy baking.

Sophia

 Joe’s Chocolate Brownie Tart  
Pastry
 
1 1/2 cups plain flour
2/3 cup white sugar
1/4 cup cocoa powder
250g butter
1 egg
 
Brownie filling
 
200g butter
150g milk chocolate
1 cup white sugar
2 eggs
1 teaspoon vanilla essence
1/4 cup milk
1 cup plain flour
1 teaspoon baking powder
1 tablespoon cocoa
1/2 cup walnuts (plus extra to sprinkle)
1/2 cup dark chocolate chips
 
Pre heat the oven to 150°C
 
Place the flour, sugar, cocoa and butter in to a food processor and pulse until combined. Then add the egg and pulse again until a dough starts to forms. Remove from the processor, and kneed on a floured surface until just smooth. Wrap it in plastic wrap and place in the fridge for 1 hour.
 
Remove from the fridge and roll out of a floured surface until about 2mm thick, then place into 20cm tart tin. Blind bake for 15 minutes, remove the beans and place back in the oven for a further 10minutes, remove from the oven.
 
To make the brownie filling, melt the buter and chocolate in a double boiler until they combine, remove from the heat and set aside. Mean while whisk the sugar, eggs and vanilla essence together using and electric beater. Slowly pour in the cocolate and butter mixture, then add the milk while constantly beating. Sift the flour, baking powder and cocoa into the mixture and stir to combine. Add the walnuts and chocolate chips, then pour into the tart case. Bake for 1 hour or until cooked.
 

Brownies take two

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As promised Mr Whittaker’s brownies recreated for all of you who are in parts of the world where you can’t get his amazing chocolate. I have added extra peanut butter to the recipe as I found the original version didn’t have a strong peanut butter taste, this version I went all out. Most peoples comments have been they taste like a snickers bar so mission accomplished I think. I haven’t changed the recipe very much as it was so amazing to begin with, just extra peanutty.

Enjoy  xx

Peanut Brownies
 
200g butter 
2 cups sugar
200g dark chocolate  
1/2 cup peanut butter
1 cup flour
1/2 cup cocoa powder
4 eggs
 
Caramel
 
50g butter
390g sweetened condensed milk
1 1/2 tbsp golden syrup 
 
1/2 cup of extra peanut butter to assemble 
 
Pre heat the oven to 180C
Place the butter, sugar, chocolate and peanut butter into a double boiler and heat on a medium heat until the ingredients have melted and combined.
Sift the flour and cocoa powder into the chocolate mixture and stir though. Add the eggs one at a time beating after each addition. Set aside
 
To make the caramel place the butter, condensed milk and golden syrup into a saucepan, and on a medium heat boil until the mixture becomes golden brown. Make sure you constantly stir otherwise it will stick to the bottom and burn.
 
To assemble, pour half of the brownie mixture into a lined 20x30cm tin. Then dollop on 2/3 of the caramel and the extra peanut butter. Pour over the remaining brownie mixture and dot over the rest of the caramel. Place in the oven and bake for 30 minutes or until cooked.
Recipe adapted from Whittaker’s Passion for Chocolate, Andrew & Brian Whittaker, 2012, Random House