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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. 🙂

spiderweb-tart

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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Andes Mint Cookies

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Andes Mint Cookies!

Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!

Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.

Andes Mint Cookies!

I think you will love these!!!  Here is how I made them (printable recipe):

INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)

  • 2 sticks of butter, softened
  • 1 stick of butter, melted
  • 1 cup of granulated sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons of vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 cup of dark cocoa powder
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 2 teaspoons mint extract
  • green food coloring
  • 1/2 bag of Wiltons candy melts in dark chocolate
  • 1/4 bag of Wiltons candy melts in green

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
  • Add egg and vanilla; beat until smooth and creamy.
  • Add cocoa powder and beat until combined.
  • Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
  • Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
  • Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
  • Cool completely.
  • While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
  • Add green food coloring to desired shade.
  • Spread mint icing between two cooled cookies.
  • Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
  • Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
  • Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
  • Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.

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  • Allow cookie to harden
  • Enjoy!!

Andes Mint Cookies!

My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!!  Enjoy!!! ~r

Andes Mint Cookies!

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Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)

Granola CupsCarrot Cookie with Orange FrostingChocolate Chip Oatmeal CookiesStrawberry layer cake

 

 

Candy Cane Brownies

Candy Cane Brownie

Nothing says Merry Christmas like peppermint and chocolate! These beautiful little brownies combine those two flavors in a colorful, layered treat!

These brownies are an Easybaked staple. I’ve swapped that peppermint filling up for everything from cookie dough to caramel. I love recipes that can be changed up with different flavors and looks!!! This peppermint candy cane flavor is the most beautiful filling I’ve used in these though. The guests at every party I’ve shared them at have all commented on how pretty and festive they are. They just make me smile- and they really aren’t that difficult to make! Promise.

Candy Cane Brownies

This recipe makes a lot of brownies. The good news? They freeze really well and can be made ahead for all your Christmas gatherings. Just pop them out of the freezer and thaw!

Here’s how we made them: (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Peppermint Filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons peppermint extract
  • red and pink food coloring 

 

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)
  • Wilton Candy melts in Red, Pink and White (if desired for design on top)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Mint Frosting:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Divide into 3 parts and use food coloring to color one part red, and one part pink.
  • Place little dollops of each colored filling all over the cooled brownies (I placed the fillings in small zip-top bags, clipped a corner off and piped these on.
  • Spread colors together into one even layer that covers entire top of brownies.

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Fudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • If desired, melt about 1/8cup each of Wilton’s Candy Melts in White, Red and Pink. Place in small zip-top bags and clip corner on each.
  • Pour melted chocolate and butter mixture over peppermint filling and spread evenly over top.
  • Immediately, pipes lines in all three candy melt colors across the entire top of the brownies.
  • Immediately after piping, use a toothpick or a cake-tester to drag across these lines- first one direction and then back the opposite to make the colorful design on top.
  • Chill until top layer is hard and cut into squares.

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My thoughts: Love them! This brownie recipe never fails me, and I love experimenting with different flavors of filling! These will add a festive and fun layer to any dessert tray at your Christmas celebrations!  Enjoy!! ~r

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Take a look at some of the other fillings we have used in these brownies: (click on a photo to open the recipe)

Cookies Dough BrowniePeanut Butter Fudge Brownies!!!!Caramel Fudge Brownies!!Coconut Brownie Cups

 

 

Andes Mint Layer Cake

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Andes Mint Layer Cake!

This rich chocolate cake has a huge layer of Andes Mint whipped filling and is drizzled with fudge topping.  The perfect chocolate dessert!

Tah Dah!!!  One last melted frosting recipe…for now…This one has yummy melted chocolate frosting inside and poured all over the top.  YUM!!!!!!

I love making this cake in various forms.  It is SO quick and easy to put together and everyone loves it! This time I added Andes mint candies for a refreshing mint twist to this recipe.  I think you will love it!! Andes Mint Cake!!

Here’s the recipe:  (printable version)

INGREDIENTS:

  • 1 boxed chocolate cake mix (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip  (found near the jello/pudding boxes at the grocery)
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 3 tablespoons powdered sugar
  • Andes Baking Chips 10 oz
  • One container of pre-made chocolate frosting

DIRECTIONS:

  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit, spray the pan with non-stick spray, and place it in the bottom of each pan so that the cake comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your whipped filling:
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Fold in Andes mint baking chips, saving aside a few for topping.
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Sprinkle the remaining Andes Mint bits on top.
  • Refrigerate until serving, this will make the middle layer firm and easy to cut.

Andes Mint Cake!!!!

My thoughts:  I love this cake.  It is a beautiful dessert that is just so quick and easy to put together!

That creamy mint filling….oh my. I hope you get a chance to try it!  Enjoy!  ~r

Andes Mint cake!!!!

Other yummy chocolate treats here on easybaked:

Brownie Oreo Cookie CupGerman Chocolate PieRich Chocolate Ganache Mini CupcakesCaramel Fudge Brownies!!

Peppermint Brownie Cake

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Peppermint Brownie Cake
This dense chocolate cake is more like a brownie, and full of chopped peppermint patties!  This will satisfy your biggest chocolate craving!

This recipe is the perfect solution to the January candy candy dilemma.  Although there are no candy canes in this cake (there are gooey York Peppermint patties instead!), this cake is just beautiful decorated with your leftovers from Christmas.

Peppermint Brownie Cake
This cake also showcases my theme for the month of January—–melted frosting! I’ve become addicted to melting tubs of ready-made frosting to use in and on various dessert recipes.  It changes the consistency of the frosting- turning it into a fudge-like topping or filling and its SO easy– just melt and pour.  I can’t wait to show you some of my other melted frosting ideas!

Ok- so you probably want the recipe!  Here you go: (click here for a printable version)

INGREDIENTS:

  • 1/2 cup butter
  • 4 oz. unsweetened baking chocolate
  • 1 1/4 cups flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups of peppermint patties (quartered)
  • 1 tub of pre-made chocolate frosting
  • 3-4 candy canes to decorate with as desired.

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Cut parchment paper to fit in the bottom of a 9-inch round cake pan.
  • Liberally grease bottom and sides of pan, and place parchment paper in bottom.
  • Melt butter and unsweetened chocolate in a small bowl using the microwave in 30 second increments and stirring in between.
  • Allow this to cool slightly while you prepare other ingredients.
  • In a medium bowl, stir the flour, baking powder and salt together.
  • Cut peppermint patties into quarters,
  • In a large bowl, beat eggs, sugar and vanilla together for about one minute.
  • Add melted chocolate and beat on low until well combined.
  • Beat in the flour mixture.
  • Stir peppermint patties in using a spoon.
  • Pour batter into pan, smoothing the top, and bake for 30-35 minutes.
  • Be careful to not over-bake.  
  • Remove from oven and allow cake to cool for about 10 minutes, this will allow the peppermint patties to harden up a little.
  • Run a small knife around the edge of the pan and tip cake over onto a cake rack.
  • Remove parchment paper and allow cake to cool completely.
  • Spoon tub of frosting into a small bowl and melt in microwave for 20-30 seconds. 
  • Stir and pour over cooled cake.  Do this while the cake is still on the cake rack, with a plate underneath to catch the drips.  You will not need to use the entire tub of frosting to cover the cake.  I placed my leftovers in a zip top bag, clipped a corner and made fun zig zags on the plates I used to serve the cake.  You could also dip graham crackers or apple slices in it…for a little post-cake-making snack!!!  YUM!
  • Sprinkle with crushed candy canes and ENJOY!!!

Peppermint Brownie Cake!!
My thoughts:  This is an old recipe for me- I’ve been making it for years with a terribly complicated glaze recipe over the top.  Honestly, this melted frosting is better- and SO much easier!  One note:  I was in a rush to take my pictures, so I took them right away.  Once this sets and cools, the glaze will harden into a fudge like consistency, and it won’t run like it is in my pictures.   
Peppermint Brownie Cake!!!

OR you could just eat it up before it cools and enjoy all the gooey warm minty happiness!  Enjoy!!!~r Peppermint Brownie Cake!!
Other minty desserts here on easybaked:

Mint Creme Brownie CupsHot chocolate Pops!Peppermint Chocolate CookiesAndes Mint Cupcakes

Grasshopper Mint Cupcakes

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I just love anything that combines mint and chocolate.  I was thinking about those yummy chocolate covered “grasshopper” mint cookies the other day and decided right then and there that I’d try a cupcake recipe in those flavors.

One of my favorite trends in the world these days is the invention of the cupcake store.  We have several here in my hometown- one of which was actually invited to compete on the TV show “Cupcake Wars”.  I love to see the different ideas these little bakeries have for cupcake treats.

About a month ago my friend Megan came to visit.  She’s 1/2 of the team at Happily Ever After Cakes out in Pennsylvania and we met 2 years ago in Russia. Since we share a love for all things sweet AND she was flying into Chicago, we decided to try Sprinkles Cupcakes.  It was amazing- really the best cupcakes I’ve had from a bakery.  The cupcakes were simple– but the frostings….oh my.  I’m obsessed with making the salted caramel frosting they have.  It was the best frosting ever.  Here’s some pictures from our trip– so much yumminess in one little store.

The flavors we tried were: Red velvet, Salted caramel, Mocha and Coconut.  We loved them all- but especially the Salted caramel….!

On to our recipe this week— yummy mint grasshopper cupcakes!  (Makes 24)

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to box)
  • Approximately 36 Andes Mints
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. mint extract
  • green food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Make cake mix as directed on box.  Evenly divide it into 24 cupcake papers in muffin tins.
  • Place one Andes mint candy into the center of each unbaked cupcake.

  • Bake at 350 degrees as directed on box.
  • Cool completely.
  • Combine butters, powdered sugar, mint and food coloring in a large mixing bowl and beat on high until very light and fluffy.
  • Place frosting into a zip top bag fitted with a large star decorating tip in one corner.
  • Pipe frosting on each cooled cupcake.
  • Top each cupcake with 1/2 of an Andes Mint Candy.

My thoughts:  These turned out so yummy– just a note that some of the Andes mints sank all the way to the bottom of the cupcake– they still tasted really good in the cupcake– but they weren’t all as fun as the one in my picture (below).  Another note– this frosting recipe makes just enough to frost 24 cupcakes– if you like lots of frosting, double the recipe.  Enjoy!!!!  -r

Peppermint Chocolate Drops

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I love new products in the grocery store. Love them.  Last week, on an end cap there was something intriguing: Jet-puffed Mallow Bits by Kraft.  My store had them in plain and peppermint.  They are exactly like the tiny crunchy marshmallow bits found in hot chocolate packets….but in sprinkle form (and in yummy peppermint!).

I tossed a container in my cart and immediately began to daydream about all the wonderful things I could put them in….these cookies are just the beginning….don’t be surprised if you see these little pieces of crunchy happiness in another post soon.

These little chocolate drops have a rich cocoa flavor.  They are just FULL of mini chocolate chips and gooey peppermint marshmallows….   *love*

INGREDIENTS:

  • 1 c. margarine
  • 1 1/4 c. sugar
  • 2 eggs
  • 1/2c. cocoa
  • 2-3 c. flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 2 c. mini chocolate chips
  • 2 c. Mallow Bits in peppermint

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Line cookie sheets with parchment paper.
  • Cream together margarine and sugar.
  • Use a mixer to beat margarine and sugar together for 2 minutes on medium until fluffy.
  • Beat in eggs, one at a time.
  • Beat in cocoa.
  • Add flour, salt and baking soda and mix by hand (dough will be very thick).
  • Add chocolate chips and mallow bits.
  • Knead dough together until smooth (add more flour if too sticky to knead)
  • Roll teaspoons of dough into balls and place on parchment paper on a cookie sheet. (I use a Small Cookie Scoop to make my cookies all the same size)
  • Bake at 350 for 8-10 minutes.
  • Cool on parchment paper.

These are the perfect party cookie and just in time for Valentines day!  Enjoy!

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