February 12, 2014

Hazelnut Brownie Tarts

Hazelnut Brownie Tarts I am all about a great chocolate dessert for Valentine’s Day, but I rarely have time to make something too involved. Instead I keep it simple and make brownie tarts. They are just brownies flavored with a little hazelnut extract and baked in round tart pans. But they are so pretty and decadent, they’ve been upgraded just enough to be perfect for a romantic holiday meal.

The best part about making these is that they really are a cinch. In fact, they come together so quickly and easily you don’t have to fret about time constraints. There is hardly a faster baked good out there.

When you are looking for a great chocolate dessert next week here you go. You’ll love everything about the look and taste and so will your sweetie. And, don’t forget, if you need any kind of chocolate dessert there are so many great ones to choose from!

(Disclosure: This post was sponsored by Kraft. The recipes and opinions are my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Hazelnut Brownie Tarts

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 1 11-inch tart

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  • 6 tablespoons unsalted butter
  • 20 ounces semisweet chocolate chopped into small pieces
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon hazelnut extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt


  1. 1. Preheat oven to 350. Butter and flour one 11″ inch tart pan, or 5 individual tart pans.
  2. 2. Melt butter 16 oz. of chocolate together in a heatproof bowl. You can either melt the chocolate by placing the bowl over a pot of simmering water, or by microwaving it in 30 second bursts. Stirring after each interval. Make sure butter and chocolate melt and are stirred together completely – then set aside to cool.
  3. 3. In an electric mixer beat the eggs, sugar, and vanilla until light and fluffy. Add melted, cooled chocolate and mix to combine.
  4. 4. In a separate bowl combine the flour, baking powder, salt and remaining 4 oz. of chopped chocolate. Gently fold this into the wet ingredients until just combined.
  5. 5. Pour batter into prepared tins and bake for 35-40 minutes, or until the center of the brownie is puffed and crackly on top.
  6. 6. Cool brownies before removing from tart pan. Or, leave them in the individual pans and serve as is.