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Spiderweb Brownie Tart

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Fun stripes of color make this tart a beautiful addition to your fall table. Rich dark chocolate and creamy mint filling make it a delicious one!

Isn’t this fun? I love the October colors and the mint filling, but this could be made with any flavoring and in any combination of colors. Plus….it is EASY- I promise! The only special equipment you need is a 9 inch tart pan with a removable bottom- and if you don’t have that, you can make these in a regular 9×9 brownie pan. They aren’t quite as pretty- but still very fun!

spiderweb-tart5This is my mom’s famous brownie recipe. If you’ve been following us on Easybaked for very long, you know that I use this recipe ALL THE TIME. I just rearrange it into different ideas. You also know that we lost my mom almost two years ago very suddenly to cancer. Every time I re-make her recipe into something new, it makes me smile. She would have loved this idea, and I wish she were here to try it!

The original recipe for these is here. The brownie is baked in a large jellyroll pan (like a Texas sheet cake) and then covered in mint and chocolate glaze. That recipe was WAY too large to use in a tart pan, so I reduced it to 1/3 of it’s size for this idea. I had to google crazy things like “what is 1/3 of 2 cups”- only to realize that 1/3 of one cup times 2 is…..(wait for it)….. 2/3 of a cup. Sigh. Math is not my strong suit. 🙂

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I really hope you enjoy making, serving and (of course!) eating this fun little tart, dear friends!

Here is how we made it: (printable recipe is here)

INGREDIENTS:

Brownie:

  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 tablespoons of dark cocoa powder (try to use dark- it makes it easier to color the brownie black)
  • Pinch of salt
  • 2/3 cup flour
  • 1/3 cup milk
  • Food coloring gel in black

Mint filling: (this makes a little more than you need- but makes certain you have enough of each color)

  • 5 cups powdered sugar
  • 8 tablespoons butter
  • 2 teaspoons mint extract
  • Food coloring gel in orange, green and purple

Chocolate glaze/spiderweb:

  • 1 cup of dark chocolate chips (again, use dark so it is easier to color black)
  • 6 tablespoon of butter
  • Food coloring gel in black
  • About 1/4 cup of Wilton’s candy melts in each color: orange, green and purple

DIRECTIONS:

NOTE: Throughout this recipe, be careful when moving the tart pan, as holding it from the bottom will cause the edges to slide off. I usually keep tarts on a cookie sheet when I bake and decorate them- I took this one off (very carefully!) so I could photograph the process for you.

Brownie:

  • Preheat oven to 350F.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Add black food coloring gel until batter is a dark almost-black color.
  • Spread evenly in 9 in tart pan that has been set on a cookie sheet.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Cool completely.

Mint filling:

  • Melt butter and add to powdered sugar. 
  • Add extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide filling into three bowls and mix in gel food coloring until you get a desired shade of green, orange and purple.
  • As soon as color is mixed in, spoon each filling color into a small and sturdy (use freezer, not sandwich) zip-top bag. Push all the air out and seal tightly. As this filling is exposed to air it begins to harden up- so sealing these up right away prevents this. If you are slow, you can always add a little more water to get it back to the right consistency.
  • Set aside until brownie has cooled.
  • Cut a corner off each bag, and squeeze filling out into a circle at the center. Alternating colors, add rings around this until the entire top of the brownie is covered with filling.

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  • Once the top is covered, set a piece of parchment paper or wax paper on top and gently press the filling down so that it goes all the way to the edges. You might need to push it into some of the fluted edge. Try to make it nice and flat. The glaze will cover all the ridges, but you want to be sure that the edges are pushed down enough that the glaze has room to get to the edge of the pan without overflowing.

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Chocolate glaze:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Add black gel food coloring until glaze is a dark almost-black (I added quite a bit and never got it completely black- but close!)
  • BEFORE pouring glaze onto tart: melt each color of candy melts and place each in individual zip-top bags (so they are ready as soon as glaze is poured)
  • Pour glaze over top of mint filling, using a spoon or knife to push out to all the edges.
  • Before glaze hardens, cut a small corner on each bag of melted Wilton’s candy melts and pipe circles (like a target shape) in alternating colors on top of the melted glaze.
  • Use a toothpick or skewer to draw lines through the glaze, starting at the center and drawing lines out to the edge.
  • Add (if desired) black Sixlets at each point around the edge.
  • Chill until top layer of glaze is hardened. Do not remove outer ring of tart pan until this has completely hardened. Then, push up on the bottom firmly, until the edges slide out of pan. This takes a little patience- I refrigerated my tart overnight and then let it sit out for about 30 minutes before I was able to push the bottom up and remove that outer ring. If you have a hard time, push up in different spots along the edge, loosening all the edges 1st, before pushing the whole thing out.
  • Enjoy!

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My thoughts: I wish you could have seen my face when I cut into this and pulled out that first piece. So many recipe ideas work great in my head but are a flop in the kitchen. This one was not a flop! It worked perfectly- and I love that striped layer SO much! I really hope you give this one a try, and enjoy it as much as I did! As always, when I post this brownie recipe… this one’s for you mom! *heart*

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We have LOADS of fun October dessert ideas here on Easybaked! Here are a few of them: (click on photo to see recipe)

Spider Cupcakes!Ginger Maple CookiesHalloween Bundt CakeCandy Corn Peanut Bars!!

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American Flag Oreo Pops

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American Flag Oreo Pops!!!!Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile.  Plus there’s an Oreo inside- perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops.  Most of you know that I’m living in Arizona for eight months with the Navajo.  I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions.  I had a hard time a couple of weeks ago though.  A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations.  Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

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Oreo…

So. Incredibly. Sad.  My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs.  I love how patriotic they are!

American Flag Oreo Pops!!!!!So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • One bag of Wilton’s candy melts in Red
  • One bag of Wilton’s candy melts in Blue
  • One jar of flower sprinkles (the white ones look like stars…?) 
  • 24 lollipop sticks

DIRECTIONS: (Need a visual?  Click here.)

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted red chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow red chocolate to harden (10 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
  • Melt Blue candy melts in the same manner that you melted the red.
  • Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
  • Spoon a bit of blue chocolate over just the top end of the Oreo.  Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
  • Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
  • Allow pop to harden completely.
  • Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
  • Enjoy!

American Flag Oreo Pops!!!!My thoughts:  These are easy and fun to put together, and just so CUTE!  Happy Fourth of July!!!!!  ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Polka Dot Cake!!!!Chocolate covered brownie stars

 

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