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Over-the-top chunky chocolate brownie tart
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Indulge in a decadent chocolate brownie tart filled with mini chocolates.
Ingredients:
  • 2 x 200g packets Kingston biscuits
  • 50g butter, melted, cooled
  • Extra 100g butter, chopped
  • 100g dark chocolate, chopped
  • 3 eggs, lightly beaten
  • 141.90 gm caster sugar
  • 250.00 ml plain flour
  • 42.90 gm Dutch-processed cocoa powder
  • 2 tsp vanilla bean paste
  • 1/2 x 320g box Favourites chocolates
  • 10 small scoops vanilla ice-cream, to serve
Instructions:
  • Prepare a 3cm-deep, 24cm round loose-based fluted tart pan by greasing it. Place the pan on a baking tray.
  • In a food processor, finely chop the biscuits. Add melted butter and process until combined. Press the mixture evenly over the base and side of the prepared pan. Chill in the refrigerator while making the filling.
  • In a small saucepan over medium heat, melt extra butter and dark chocolate until smooth, stirring occasionally. Let cool for 10 minutes. Preheat oven to 180C/160C fan-forced.
  • Whisk the egg into the chocolate mixture until combined. Gradually whisk in the sugar, flour, and cocoa in two parts. Stir in the vanilla until well combined. Pour the mixture over the biscuit base in the prepared pan.
  • Unwrap the chocolates and coarsely chop them. Place the chocolates on top of the tart, gently pressing them into the batter to hold. Bake for 30 minutes, or until the tart is gently firm when touched. Allow it to cool completely.
  • Gently lift the tart from the pan and elegantly transfer it to a serving plate. Enjoy with a side of ice-cream.

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