Fudge Pecan Brownie Tart Recipe

5 1 1
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Fudge Pecan Brownie Tart Recipe

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5 1 1
Publisher Photo
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • PASTRY:
  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup finely chopped pecans
  • 1/2 cup well-chilled butter
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • BROWNIE FILLING:
  • 3 ounces unsweetened chocolate
  • 1/2 cup chocolate chips
  • 1/2 cup butter, cut into pieces
  • 1-1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup chopped pecans
  • FUDGE FROSTING:
  • 1-1/2 ounces unsweetened chocolate
  • 2/3 cup sweetened condensed milk
  • 1/4 cup butter
  • 1 large egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • Whipped cream and whole pecans for garnish, optional

Directions

Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside.
For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over pastry.
Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack.
Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired. Yield: 10-12 servings.
Originally published as Fudge Pecan Brownie Tart in Sweet and Scrumptious Chocolate 1994, p6

Nutritional Facts

1 slice: 580 calories, 37g fat (17g saturated fat), 128mg cholesterol, 236mg sodium, 61g carbohydrate (43g sugars, 3g fiber), 7g protein.

  • PASTRY:
  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup finely chopped pecans
  • 1/2 cup well-chilled butter
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • BROWNIE FILLING:
  • 3 ounces unsweetened chocolate
  • 1/2 cup chocolate chips
  • 1/2 cup butter, cut into pieces
  • 1-1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup chopped pecans
  • FUDGE FROSTING:
  • 1-1/2 ounces unsweetened chocolate
  • 2/3 cup sweetened condensed milk
  • 1/4 cup butter
  • 1 large egg yolk, beaten
  • 1/2 teaspoon vanilla extract
  • Whipped cream and whole pecans for garnish, optional
  1. Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside.
  2. For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over pastry.
  3. Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack.
  4. Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired. Yield: 10-12 servings.
Originally published as Fudge Pecan Brownie Tart in Sweet and Scrumptious Chocolate 1994, p6

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MY REVIEW
levalley User ID: 4209975 226717
Reviewed May. 21, 2015

"Delicious and different !! My family ate the whole thing in one day !"

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