Hi there! I’m Jess from ForgivingMartha and I’m tickled to death to be here today and share a sweet, festive dessert! With the holidays in full swing, it’s sometimes fun (and a little naughty) to break away from traditional recipes and go wild! Cranberry-Almond Brownie Tarts are the epitome of wild in my book.
There’s a special place in my heart for a buttery graham cracker crust, so that was the base for this indulgent creation. While I love a good pie filling, I adore a chewy, fudgy brownie! And as long as I’m the boss of my kitchen, I’ll put a brownie on top of a crust and call it a tart if I please. What’s not to lust after here? The brownie middle is chock full of sweet cranberries and sliced almonds and has a hint of warm-cinnamon flavors.
I was nervous that a non-traditional dessert wouldn’t go over as well, but who am I kidding? As long as there’s butter and sugar, it’s a win! I think you should give this brownie tart a whirl and take a step out of the box of traditional holiday recipes. Shock someone with a wild tart, why don’t ya!
Cranberry-Almond Brownie Tart
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled (for bottom crust)
8 tablespoons butter
1/2 cup cocoa powder
1 cup of sugar
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sliced almonds
1/2 cup dried cranberries
- Preheat the oven to 350 degrees. Mix together the graham cracker crumbs and 6 tablespoons of melted butter until completely combined.
- Press the crumbs into the bottom of a greased mini-tart pans (or 9-inch tart pan/pie plate).
- Separately melt the second stick of butter then pour in the cocoa powder and stir until thoroughly mixed. Add the sugar and stir until incorporated. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla, cinnamon, nutmeg, and salt. Add the flour but take care to not over-mix.
- Gently fold in cranberries and sliced almonds. Pour batter on top of graham cracker crusts. Top with more almonds.
- Bake in preheated oven 20-25 minutes. Cool on wire racks and remove from pan to continue cooling.