This indulgent dessert is combines my two fav desserts: brownies and butter tarts.
A few months ago, I threw a dinner party with a few of my friends, Kyla and Matt, and created the messiest menu I could to test out my new-found-love, Cascade Platinum. One of my mad-hatter moments was to combine two of the messiest desserts I know- brownies and buttertarts. Yep I made buttertart brownies and they were pretty bad ass.
Buttertarts + Brownies = BEST Buttertart Brownies EVER
Warning- this is not one of my healthy living recipes. This is a full out splurge night recipe that is totally cool in moderation. That’s why I set the serving size to 16- the hope is that you won’t eat 8 of those 16 portions in one sitting. That’s the hope.
On their own, these buttertart brownies are in themselves super fudgy, chewy and decadent. They’re surprisingly not-to-sweet thanks to the 70% dark chocolate which is why they can totally handle the caramelized buttertart layer on top.
Have you ever thought of making buttertart brownies? What decadent dessert mash-up would you like to see?
Photo credit: Kyla Zanardi
Best Buttertart Brownies
- Preheat oven to 350 F and lightly grease a 9 x 13 inch glass baking dish.
- Mix everything together thoroughly in a bowl. Set aside.
- Combine the butter, sugar and vanilla in a medium bowl until combined. Beat in the eggs, one at a time until everything is incorporated.
- In another bowl, sift together the salt, cocoa and flour. In two additions, mix the dry into the wet and stir until combined. Stir in the dark chocolate shards.
- Pour the brownie mixture into the prepared dish and smooth it out so that it’s as flat as you can make it. Top it off with the buttertart layer.
- Bake in the preheated oven for about 40-45 minutes. Don’t bother with the toothpick test- the gooey buttertart layer will always be gooey and will give a false impression of doneness. Check the bottom of the pan for doneness and press the top to ensure it no longer giggles and is dry.
- Allow to cool for a few hours until room temperature before slicing, dusting with icing sugar (if desired) and serving.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.