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Add IMPERIAL SUGAR to Home Screen
Ingredients
Crust
- 1 stick (8 tablespoons) unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
Brownie Filling
- 1 1/4 cups all-purpose flour*
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups (9 ounces) chocolate chips, 50-60% cocoa
- 3 large eggs
- 1 cup Imperial Sugar Dark Brown Sugar, packed
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Finishing
- 5 mandarin oranges
- Candied Pecans
- 2 tablespoons water
- 5 tablespoons chocolate chips
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Add flour in one step and on low speed. Mix until just combined. Do not overmix.
- Press dough 1/4-inch thick onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 20 minutes or until well chilled. Preheat oven to 350°F.
- Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
- Set aside an 8- or 9-inch tart or pie pan.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears.
- Place in oven for 11-12 minutes or until edges are very pale, almost light golden but not golden brown. During baking, bubbles in dough may develop, if so, prick with a fork.
- For filling, sift together flour, cocoa powder, and baking soda. Set aside.
- Cut butter in cubes and place in a bowl along with chocolate. Melt in a bowl placed over barely simmering water while constantly stirring. Set aside.
- In a separate bowl, whisk eggs until well blended. Add brown and granulated sugar and whisk vigorously for 1 minute until well combined. Add melted chocolate along with salt and vanilla extract and mix to combine.
- Add flour mixture and stir to combine.
- Spread batter into tart shell and place in oven. Reduce temperature to 325°F and bake for 43-45 minutes or until center of brownie tart feels slightly firm when pressed with a finger.
- Once cooled, decorate entire edge with mandarin orange segments followed by candied pecans.
- Bring water to a boil in a microwave and stir in chocolate chips. Drizzle chocolate sauce onto brownie tart.
I have an old recipe from a box of brown sugar similar to this called Midas Tart. The older version seems "richer" and includes dark brown sugar and an egg yolk in the crust, no confectioners sugar. The filling uses unsweetened chocolate, espresso powder and only 1/2 cup flour. I've never baked it, but thinking of preparing for Thanksgiving.