Fudge Pecan Brownie Tart
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 12 servings.
I love inventing my own recipes and entering contests—I won a blue ribbon at the Iowa State Fair for this one!
Ingredients
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1 cup all-purpose flour
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1/4 cup packed light brown sugar
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1/4 cup finely chopped pecans
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1/2 cup cold butter
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2 tablespoons 2% milk
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1 teaspoon vanilla extract
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BROWNIE FILLING:
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3 ounces unsweetened chocolate
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1/2 cup chocolate chips
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1/2 cup butter, cut into pieces
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1-1/2 cups sugar
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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3/4 cup all-purpose flour
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1 cup chopped pecans
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FUDGE FROSTING:
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1-1/2 ounces unsweetened chocolate
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2/3 cup sweetened condensed milk
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1/4 cup butter
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1 large egg yolk, beaten
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1/2 teaspoon vanilla extract
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Optional: Whipped cream and whole pecans for garnish
Directions
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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 side of an 11-in. tart pan.
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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 crust.
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3.
Bake at 350° until center is just set and a toothpick comes out clean, 30-35 minutes. Cool on wire rack.
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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.
Nutrition Facts
1 piece: 580 calories, 37g fat (17g saturated fat), 128mg cholesterol, 236mg sodium, 61g carbohydrate (43g sugars, 3g fiber), 7g protein.
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