Halloween Brookie Tart

Halloween Brookie Tart

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Cookie Layer:

1/2 cup butter, softened

3/4 cup light brown sugar

1 large egg

1  and 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semisweet chocolate chips

Brownie Layer:

1/2 cup light brown sugar

1/4 cup butter, melted

1 egg

3 tablespoons cocoa powder

1/4 cup all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon salt

Garnish:

1/2 cup Chocolate Fudge Frosting (store-bought or homemade)

1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

Assorted Halloween Candy and Sprinkles (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom.

Cookie layer:

In a large bowl with an electric mixer, cream together the butter and brown sugar. Add the egg and beat until well-combined. Add the flour, salt, and baking soda to the bowl and mix until just incorporated. Fold in the chocolate chips. Transfer the dough to the prepared tart pan and press into an even layer; set aside.

Brownie layer:

In the same large bowl, stir together the sugar and melted butter. Whisk in the egg. Add the cocoa powder and mix until well-combined. Stir in flour, baking powder, and salt until batter is smooth. Pour the batter over the cookie layer and spread to cover completely.

Bake 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pan.

Spread the chocolate frosting in an even layer over the tart. Top with Mini Peanut Butter Cups, sprinkles, and other candies, as desired.

INGREDIENTS

Cookie Layer:

1/2 cup butter, softened

3/4 cup light brown sugar

1 large egg

1  and 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semisweet chocolate chips

Brownie Layer:

1/2 cup light brown sugar

1/4 cup butter, melted

1 egg

3 tablespoons cocoa powder

1/4 cup all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon salt

Garnish:

1/2 cup Chocolate Fudge Frosting (store-bought or homemade)

1 bag JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups

Assorted Halloween Candy and Sprinkles (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom.

Cookie layer:

In a large bowl with an electric mixer, cream together the butter and brown sugar. Add the egg and beat until well-combined. Add the flour, salt, and baking soda to the bowl and mix until just incorporated. Fold in the chocolate chips. Transfer the dough to the prepared tart pan and press into an even layer; set aside.

Brownie layer:

In the same large bowl, stir together the sugar and melted butter. Whisk in the egg. Add the cocoa powder and mix until well-combined. Stir in flour, baking powder, and salt until batter is smooth. Pour the batter over the cookie layer and spread to cover completely.

Bake 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in pan.

Spread the chocolate frosting in an even layer over the tart. Top with Mini Peanut Butter Cups, sprinkles, and other candies, as desired.

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