Playing Many Parts

Great New Recipe From a Great Site

I was in a hurry one day during the holiday madness to find a quick and easy dessert to make to share with co-workers at our annual Christmas Lunch and stumbled upon a site I had not been to before.  My Recipes is a great place to search for new dishes to try, and they have helped me plan several parties already in the few short weeks I have spent surfing their site.

There were quite a few amazing recipes to choose from for my party at work, but I finally settled on the recipe below.  Not only did this become my favorite new Christmas goody to make, but it makes a double batch, so you will have two tarts when you are done.  I froze one and used it a week later at a family gathering and got lots of compliments, in fact my sister-in-law was so anxious to have this recipe that she took the one I had used and couldn’t wait for me to email it later!  The other great thing about this recipe is that it is rich enough that you can cut it into very small fudge-like portions and make it go quite a long way.

Peppermint Brownie Tarts    brownie-tarts-sl-1133822-l1


·         4  (1-ounce) unsweetened chocolate baking squares

·         1  cup  butter, softened

·         2  cups  sugar

·         4  large eggs

·         1  cup  all-purpose flour

·         1  teaspoon  vanilla extract

·         1  cup  semisweet chocolate morsels

·         1/2  cup  butter, softened

·         1  (16-ounce) package powdered sugar

·         1/3  cup  milk

·         1/4  teaspoon  peppermint oil

·         Chocolate Glaze

·         1/2  cup  crushed peppermint candy canes


Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter evenly into 2 greased and floured 9-inch tart pans with removable bottoms.

Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition. Stir in peppermint oil.

Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle crushed peppermint candy around outer edge of each tart

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