Brookie Tart
Fudgy Brownie and Chocolate Chip Cookie swirled into a Butter Crust
Ingredients
Crust
- 3/4 cup flour
- 5 Tbsp. butter cold
- 1 tsp sugar
- 1/4 tsp salt
- 2-4 Tbsp. ice water
Brownie Base
- 4 Tbsp. butter melted
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 2 eggs
- 3 Tbsp. flour
- 1/4 tsp salt
- 2 Tbsp. cocoa powder
- 2 Tbsp. water
Chocolate Chip Cookie Base
- 5 Tbsp. butter melted
- 1/3 cup brown sugar
- 2 Tbsp. sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 cup flour
- 1/2 tsp baking powder
Instructions
- Prepare the crust first. Combine flour, butter, sugar, and salt in a food processor and turn on. Mix for 10 seconds then add in water, 1Tbsp. at a time until dough comes together. Remove from processor, and form dough into a disk. Wrap dough and refrigerate for 30 minutes.
- Lightly flour a work surface and roll dough out to 16”diameter. Lightly spray a tart pan and place dough into tart pan. Trim excess dough from the top. Refrigerate for 10 minutesPreheat oven to 350 degrees Fahrenheit.
- To make the brownie batter, combine butter and chocolate chips in a microwave safe bowl. Microwave in 30 second increments and stir until fully melted and mixed together. Add in the rest of the ingredients and mix until smooth.To make chocolate chip cookie base, combine all the ingredients and mix until smooth.
- Put a piece of parchment over the tart dough, then some pie weights on top. Blind bake the tart dough for 20 minutes. Take out of oven, and scoop dollops of brownie batter, then cookie batter, until all batter is gone. Place back in the oven for 30 minutes. Once baked, cool at room temperature for2 hours.Serve with ice cream, whipped cream, or a tall glass of milk! Happy baking!