Denying me a tasty chocolaty treat is equivalent to denying babies their toys. Resisting chocolate is out of the question. That won’t ever happen. Even though I’ve learned to suppress my cravings, I haven’t completely shaken off my addiction to chocolate. I don’t think I ever will. As one of America’s popular treats, brownies are often laden with eggs, oil, and butter. There is nothing more that I love about a brownie other than its fudgy, chewy, and dense texture, the way it always should be. Unfortunately, ingredients that are high in saturated fat are often used to bake brownies. A lot of people would think that there is no healthy alternative to making healthy but fudgy brownies. I beg to differ. You wouldn’t believe the ingredients I’ve used to make this brownie tart. While I’ve heard people using tomato sauce and other mashed vegetables for their brownie batter, most people don’t normally entertain the thought of incorporating pureed beans into the brownies. Brownies baked in a tart form is another realm of oddity. It does, however, make it look presentable. While the idea seemed bazaar to me, I was overpowered by mere curiosity and I had to take it to the test myself. Alas, my experimentation was a grand success. Pureed beans are my secret weapon that ensures this brownie tart’s fudgy texture. If you are hesitant to use beans as some of you may be, you can opt for bananas or even avocado. Okay. I used a bit of oil; only 3 tablespoons. This Chocolate Lover’s Brownie Tart recipe was borrowed from one of the cookbooks I own. This brownie tart, like the original recipe, includes 3 components – a cookie pie crust for the base, brownie filling, chocolate ganache topping. You will need a 9 inch tart pan as well or it wouldn’t be a tart without one 😉
This Chocolate Lover’s Brownie Tart is a great dessert that chocoholics, parents, children, and those with a sweet tooth can compromise on. And it’s nearly not as complicated to make. Oh, did I mention that there are no eggs added at all? Vegans can breathe a sigh of relief. Tasty chocolate vegan and soy-free desserts do exist despite what some skeptical dessert fanatics may say. This vegan brownie tart is rich, fudgy and dense. They are not too sweet but have a strong chocolate flavor. You can recreate a gluten-free version if you choose too. Or you can leave out the ganache and serve this tart hot along with a scoop of vanilla frozen yogurt.
Exit statement: There is no such thing as a brownie being too fudgy for me 🙂
For this recipe, you will need:
- 1 cup of flour (all-purpose, whole wheat, or oat)
- 1/2 cup of grounded walnuts or oats
- 1/3 cup of sugar
- 1/4 cup of oil
- 12 oz bag of bittersweet chocolate
- 1 1/2 cup of cooked white beans or 15 oz can of white beans
- 1/3 cup of unsweetened applesauce
- 1 1/2 cup of flour (all-purpose, whole wheat, or oat)
- 3 tablespoons of coconut or olive oil
- 1/2 teaspoon of baking soda
- 3/4 cup of raw sugar
- 1/4 cup of unsweetened cocoa powder
- 12 oz bag of bittersweet chocolate chips
- Pinch of salt
- 1 cup of soy milk
- 12 ounces of bittersweet chocolate
- 2 tablespoons of polyunsaturated spread
Preheat oven to 350 degrees F.
For the cookie crust: Pulse ingredients in a food processor till they are coarse and crumb-like. Press up against a greased 9 inch tart pan.
For brownie filling: Place all ingredients in the food processor except for the chocolate chips. Process till well combined. Melt chocolate chips and fold in brownie mixture. Transfer mixture to the tart pan. Bake for 27-30 minutes. Remove and allow it to completely cool.
For the ganache: Place chocolate pieces and spread in a large bowl. Heat milk on medium high until it comes to a boil. Remove from heat and immediately pour milk over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.
Yields 8-10 servings