Fudge Pecan Brownie TartI love inventing my own recipes and entering contestsI won a blue ribbon at the…
Fudge Pecan Brownie Tart
1 cup all-purpose flour 1/4 cup packed light brown sugar 1/4 cup finely chopped pecans 1/2 cup cold butter 2 tablespoons 2% milk 1 teaspoon vanilla extract BROWNIE FILLING: 3 ounces unsweetened chocolate 1/2 cup chocolate chips 1/2 cup butter, cut into pieces 1-1/2 cups sugar 3 large eggs, room temperature 2 teaspoons vanilla extract 3/4 cup all-purpose flour 1 cup chopped pecans FUDGE FROSTING: 1-1/2 ounces unsweetened chocolate 2/3 cup sweetened condensed milk 1/4 cup butter 1 large egg yolk, beaten 1/2 teaspoon vanilla extract Whipped cream and whole pecans for garnish, optional
Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal.
Mix in milk and vanilla with a fork just until blended.
Pat onto bottom and up the sides of an 11-in.
tart pan; set aside.
For filling, melt chocolate and chips in the top of a double boiler over hot water.
Remove from heat and stir in butter.
Place in a large bowl and combine with sugar.
Add eggs and vanilla; blend well.
Gradually add flour, blending well after each addition.
Pour over crust.
Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean.
Cool on wire rack.
Meanwhile, for frosting, melt chocolate in a small saucepan over low heat.
Add milk, butter, yolk and vanilla.
Heat, stirring vigorously, until smooth and thick, about 5 minutes.
Spread over tart.
Garnish with whipped cream and pecans if desired.
Nutrition Facts 1 slice:
- 580 calories, 37g fat (17g saturated fat), 128mg cholesterol, 236mg sodium, 61g carbohydrate (43g sugars, 3g fiber), 7g protein.