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Chocolate Fudge Brownie Pop Tarts

March 5, 2021 by joshisbaking 6 Comments

Jump to Recipe·Print Recipe

Flaky chocolate pop tarts stuffed with a seriously fudgy brownie filling and topped with a chocolate glaze! Triple the chocolate, triple the drool.

Let’s bake, friends!

chocolate pop tarts

Chocolate Pastry Dough: How to Know It’s Done Baking!

With a typical pie/hand pie/pop tart dough, it’s fairly easy to tell when the pastry is done baking. The edges and top have started to brown and the dough has gone from maybe looking shiny (from any butter) to more matte. Also any egg wash you’ve applied can help indicate it’s doneness!

With these chocolate pop tarts—it can be a bit harder to tell! You’re applying an egg wash and baking these for about 20-25 minutes. For my oven, 25 minutes was the sweet spot. It would leave the edges crispy and the filling fudgy! Though every oven is different.

Just keep an eye on the edges once you’ve hit the 20-22 minute mark and make sure they’re not burning—this is going to be your best indicator for when the pop tarts are done!

Bear in mind that once these come out of the oven, the bottoms will bake a little more on the sheet during the cool-down and the pop tarts will firm up a bit. So if you pull them out and they feel almost done, just let them rest on the baking sheet for 10 minutes and you should be good to go!

The Secret to Super Flaky Pastry

If you’ve followed one of my recipes before then you’ve probably heard me talk about this (I literally can’t shut up about it), but if you’re new here—let me break it down!

The secret to achieving truly flaky pastry lies in the butter! The key is to keep your butter cold throughout the entire process. Almost all store-bought butter contains a percentage of water. During the bake, your butter melts and its water content turns to steam, puffing up your dough to create those dreamy flaky layers.

The colder your butter, the more steam will be released during the bake and the flakier your pastry will be!

So that’s why you’ll see me ask you to place the dough back in the fridge at various points for 15 minutes when making these chocolate pop tarts. This ensures the butter stays cold, which in turn keeps the dough from getting sticky and harder to work with.

Materials You’ll Need:

  • Various sized mixing bowls
  • Measuring cups & spoons (love these adjustable spoons)
  • Stand Mixer fitted with paddle attachment
  • Whisk
  • Sifter
  • Spatula
  • Large cookie sheet
  • Parchment aper + plastic wrap
  • Rolling Pin
  • Pastry brush (or something to apply glaze)
  • Pasty cutter (or sharp knife, I use this pizza cutter that works great!)
  • chocolate pop tarts

These chocolate pop tarts are a chocolate-lovers DREAM, I’m telling you! I know they can seem intimidating to make, but I promise the end-result is so, so worth it. Tag me over on Instagram (@joshisbaking) if you make them—I want to see!

Happy baking, friends!

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Chocolate Fudge Brownie Pop Tarts

★★★★★ 5 from 2 reviews
  • Author: joshisbaking
  • Prep Time: 2 Hrs. 30 Min.
  • Cook Time: 20-25 Min.
  • Total Time: 3 Hrs.
  • Yield: 6 Pop Tarts 1x
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Description

Flaky chocolate pop tarts stuffed with a seriously fudgy brownie filling and topped with a chocolate glaze! Triple the chocolate, triple the drool.


Ingredients

Scale

Chocolate Pastry Dough

  • 1 3/4 cups all-purpose flour (225g)
  • 1/4 cup cocoa powder (20g)
  • 1/2 cup powdered sugar (50g)
  • Pinch of table salt
  • 2 sticks of cold, unsalted butter (226g) (cut into 1x1in. cubes)
  • 2 large eggs for pastry (105g) + 1 large egg for egg wash

Fudge Brownie Filling

  • 1/4 cup cocoa powder (24g)
  • 1/4 cup granulated sugar (57g)
  • 1/4 cup whole milk (60ml)
  • 1 cup dark chocolate chips/morsels (160g)
  • 1/4 cup unsalted butter (26g)
  • 1/2 teaspoon vanilla extract (~1.5g)

Glaze

  • 2 cups powdered sugar, sifted (212g before sifting)
  • 2 tablespoons cocoa powder (10g)
  • 4 tablespoons whole milk (45g)

Instructions

Prep

  • Before doing anything, make sure you cut your 2 sticks of unsalted butter into little ~1x1in. cubes. Place on a small plate and keep cold in the fridge until ready to use. You want your butter to stay as cold as possible at all stages of the process!

Make the Dough

  1. Sift the flour, cocoa powder, and powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add your pinch of salt and mix on low speed to combine, about 15 seconds.
  2. Take the bowl off the stand mixer. Add your cubed butter to the bowl, tossing it around to coat the butter with the flour. Working quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter). Once you’ve flattened each piece, place your bowl back onto the stand mixer.
  3. Add your 2 eggs and mix on medium-low speed until just combined (20-30 seconds, no streaks of egg yolk left, you still want to see larger chunks of butter). Gently dump the dough out onto a lightly floured surface, bringing it together with your hands to form a large disc (should still be somewhat crumbly, but hold together). You’re not kneading the dough, just bringing it together. Wrap it tightly in plastic wrap and chill in the fridge for at least 1 hour.

Make the Filling

  1. In a small sauce pan, mix together the cocoa powder, sugar, milk, and half of your chocolate chips (1/2 cup). Heat on medium low heat until the chocolate has melted and the mixture is smooth, stirring gently throughout with a spatula. Turn off heat, but leave the sauce pan on the burner.
  2. Add your butter and other 1/2 cup of chocolate chips, mixing together with a spatula or whisk until both are fully melted and incorporated into the mixture. Then add the vanilla extract and mix in.
  3. Pour the mixture into a separate bowl to cool down to room temperature (will thicken as it cools). Set aside until ready to use.

Assembly & Bake

  1. Cut your dough in half, leaving one half wrapped tightly in the fridge while you work with the other. Prep a large cookie sheet with parchment paper, set aside.
  2. On a lightly floured surface, roll out your dough until ~1/2 or 1/4 in. thick. When rolling, add bits of flour to the surface/top of dough throughout to avoid sticking. Also gently flipping the dough over and rolling on both sides a few times as you go will help.
  3. Using a rectangle cookie cutter (I use this one!) or knife/pastry cutter, cut out (6) 4×5 in. rectangles, and place them on your prepared cookie sheet. Then repeat this rolling/cutting process with your other half of dough. Once you have at least 12 rectangles on the cookie sheet, chill it in the fridge for 15 minutes.
  4. Remove from the fridge. Lightly whisk 1 egg in a small bowl for your egg wash. On half (6) of your rectangles, apply a small amount of egg wash around the border (finger or pastry brush works). Scoop ~1 1/2 to 2 tablespoons of chocolate filling into the center of each.
  5. Place the other pop tart halves on top of the ones you’ve just prepared, pressing gently down around the border to seal the edges and keep the filling inside. Place back in the fridge for 15 minutes & preheat the oven to 375°F (190°C).
  6. Take the pop tarts out of the fridge. Crimp the edges with the tip of a fork and poke 3 rows of holes on the top of each (allows steam to escape during the bake). Generously brush the top and borders of each pop tart with egg wash. Bake at 375°F (190°C) for 20-25 minutes or until desired browning (it’s harder to tell with chocolate dough, but 25 minutes has always been perfect for me).
  7. Remove from the oven and let cool on the cookie sheet for 15 minutes, then transfer to a separate cooling rack to cool completely.
  8. Once the pop tarts have cooled completely, whisk together all of your glaze ingredients in a medium-sized bowl until fully combined. Pour a spoonful (or two) of glaze over each pop tart & immediately add sprinkles (before the glaze sets). Enjoy!

Notes

  • Glaze: Want a thicker or thinner chocolate glaze? For thicker, add small amounts of powdered sugar until desired consistency. For thinner, add small amounts of whole milk until desired consistency.
  • Butter Tip: The recipe asks you to put the dough in the fridge a few points for 15 minute intervals. This is to keep the butter cold throughout the process! The colder the butter is going into the bake, the flakier your pastry will be! The cold butter releases steam during the bake which puffs up and creates those flaky layers.
  • Baking Time: it’s harder to tell when chocolate dough is done baking with the color, so just keep an eye on it! 25 minutes has always worked for me, but every oven is different. Keep an eye on the edges if they start to burn, though I love a crisper pastry personally!
    • With the added cocoa powder, the dough can be a bit more dry than my other pop tart recipes. So while you might be able to push those bake times a little further, I wouldn’t suggest baking these too far beyond the 25 minutes or you’ll risk over-baking.
  • Storing the Dough: You can store the dough (tightly wrapped in plastic, making sure no air bubble are trapped) in the fridge for up to 3 days and up to a month in the freezer. Just let it thaw overnight in the fridge to use next-day.

Keywords: pop tart, pop tarts, chocolate pop tart, chocolate, chocolate fudge, fudge, fudge brownie, fudgy, pop tart recipe, breakfast, chocolate recipe

Did you make this recipe?

Tag @joshisbaking on Instagram and hashtag it #joshisbaking

More Pop Tart Recipes!

  • Brown Sugar Cinnamon Pop Tarts
  • Strawberry Pop Tarts

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Filed Under: Pastries, Pop Tarts Tagged With: breakfast, chocolate, chocolate fudge, chocolate pop tart, chocolate recipe, fudge, fudge brownie, fudgy, pop tart, pop tart recipe, pop tarts

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Reader Interactions

Comments

  1. Shana

    April 30, 2021 at 2:05 pm

    I am planning to make these this weekend. Do you mean 226 grams of butter? I believe one stick is about 110 grams. Just want to make sure I use the right amount!

    Reply
    • joshisbaking

      April 30, 2021 at 2:50 pm

      Ah great catch! Thank you! Yes—226 grams of unsalted butter, 2 full sticks. Thanks again for catching that!

      Reply
  2. Lauren

    January 17, 2022 at 7:40 pm

    These poptarts are to die for! The filling is my favorite part; it’s rich and chocolatey without being overly sweet. I even added almond butter to a few for a Reese’s vibe. They disappeared quickly too. Make a double batch if you want leftovers!

    ★★★★★

    Reply
    • joshisbaking

      January 17, 2022 at 7:44 pm

      Love this so so much Lauren! Thank you for making and omg about to try that with the almond butter now—sounds like a DREAM.

      Reply
  3. kt

    February 16, 2023 at 5:57 am

    yeah, this guy. this josh person? yeah. they know how to bake, alright. truly, the FLAKIEST pastry dough i’ve ever made. an insane amount of layers, way more than i expected for a chocolate pastry dough. the brownie filling is just great, too. truly a 10/10 recipe and i now plan to make every recipe on this blog.

    ★★★★★

    Reply
    • joshisbaking

      February 16, 2023 at 8:48 pm

      This just made my entire week! Thank you so much! Ah!

      Reply

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