Pin it I burned my first brownie tart trying to be fancy for a dinner party. The shell cracked, the filling oozed everywhere, and I served it anyway with a nervous laugh. Everyone scraped their plates clean. That night taught me that even messy chocolate is still chocolate, and sometimes the imperfect things we make with our hands taste better than anything polished.
My sister came over one rainy afternoon and we made this together while arguing about whether to use 70% or 85% chocolate. She won, we went darker, and the tart came out so intense and bittersweet that we ate it with vanilla ice cream melting into the warm filling. Now every time it rains I think about that kitchen, the smell of butter and cocoa, and how good it feels to let someone else be right.
Ingredients
- All-purpose flour (for tart shell): This gives the shell structure without being heavy, and chilling the dough after mixing makes it easier to roll without tearing.
- Powdered sugar: It dissolves faster than granulated and keeps the tart crust tender instead of crunchy, almost like a shortbread cookie base.
- Cold unsalted butter (for shell): Keeping it cold is everything, the little butter pieces create flakiness as they melt in the oven, so work quickly and use your fingertips.
- Egg yolk: Just one yolk binds the dough without making it tough, and it adds a subtle richness you can taste in the baked shell.
- Dark chocolate (70% cocoa): This is the heart of the filling, and the quality matters more than anything else, so use a bar you would actually enjoy eating.
- Unsalted butter (for filling): Melted with the chocolate, it makes the brownie layer silky and dense, almost truffle-like when it cools.
- Granulated sugar and brown sugar: The combination gives you sweetness and a hint of caramel depth, balancing the bitterness of the dark chocolate.
- Eggs: They hold the filling together and give it that classic brownie chew, but be careful not to overbeat or it will puff up and then sink.
- Pure vanilla extract: A teaspoon sounds small but it rounds out the chocolate flavor and makes everything smell like a bakery.
- All-purpose flour (for filling): Just half a cup keeps the brownie fudgy instead of cakey, so measure it carefully and fold gently.
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and grease the tart pan lightly with butter or nonstick spray. A removable bottom makes life easier when you want to serve this without wrestling it out of the pan.
- Mix the tart dough:
- Whisk the flour, powdered sugar, and salt together, then rub in the cold butter until it looks like wet sand. Add the egg yolk and a tablespoon of cold water, mixing just until it clumps together, then chill the dough for 15 minutes so it does not shrink in the oven.
- Blind bake the shell:
- Roll out the chilled dough, press it into the pan, prick the bottom with a fork, and line it with parchment and pie weights. Bake for 15 minutes, then remove the weights and bake another 5 minutes until it is lightly golden and smells buttery.
- Melt the chocolate and butter:
- Set a heatproof bowl over a pot of barely simmering water and melt the chopped chocolate and butter together, stirring until smooth and glossy. Let it cool for a few minutes so the eggs do not scramble when you add them.
- Build the brownie filling:
- Whisk the sugars, eggs, vanilla, and salt into the melted chocolate until it is smooth and shiny, then fold in the flour gently with a spatula. Stop mixing as soon as the flour disappears or the texture will turn cakey instead of fudgy.
- Fill and bake:
- Pour the brownie batter into the cooled tart shell and smooth the top with a spatula. Bake for 18 to 20 minutes, just until the edges are set but the center still wobbles slightly when you shake the pan, it will firm up as it cools.
- Cool completely:
- Let the tart cool on a wire rack for at least an hour before slicing. Dust with cocoa powder or powdered sugar right before serving, and add fresh berries or whipped cream if you are feeling fancy.
Pin it I brought this to a potluck once and watched a quiet guy in the corner eat two slices without saying a word. Later he found me in the kitchen and asked for the recipe, said it reminded him of his grandmother. I never knew his grandmother, but I loved that chocolate could do that, connect strangers through taste and memory.
Choosing Your Chocolate
The percentage on the chocolate bar matters more than the brand. Anything between 65% and 75% cocoa works beautifully, but once you go above 80% the tart gets almost savory and needs extra sugar to balance. I have tried cheap chocolate and expensive bars, and honestly the midrange stuff from the baking aisle tastes just as good once it is baked into this filling.
Storing and Serving
This tart keeps covered at room temperature for a day, or in the fridge for up to three days, though the shell softens a bit in the cold. I like it best at room temperature with the filling still a little fudgy, but some people prefer it chilled and firm, almost like a chocolate bar you can slice. Let it sit out for 20 minutes before serving if you have refrigerated it, the flavors open up and the texture softens.
Making It Your Own
Once you have made this a few times you can start adding things to the brownie filling before it goes into the shell. A handful of chopped walnuts or toasted hazelnuts adds crunch, and a pinch of espresso powder makes the chocolate taste even deeper without adding coffee flavor. I have also folded in a spoonful of raspberry jam for a swirl, or sprinkled flaky sea salt on top right after baking for that sweet-salty contrast everyone talks about.
- Try adding a quarter teaspoon of cinnamon or cayenne for warmth.
- Swap half the dark chocolate for milk chocolate if you want it sweeter and less intense.
- Press whole raspberries gently into the filling before baking for bursts of tartness.
Pin it This tart has rescued me more times than I can count, last-minute gatherings, bad days that needed chocolate, quiet nights when I just wanted to make something with my hands. I hope it does the same for you.
Recipe FAQs
- → How do I prevent the tart shell from shrinking?
Chilling the dough before rolling and avoiding overworking it helps maintain its shape. Also, using pie weights while baking ensures the shell stays flat.
- → What percentage of dark chocolate is best for the filling?
Using dark chocolate with around 70% cocoa content balances rich flavor and smooth texture in the filling.
- → Can I prepare the tart shell in advance?
Yes, you can prepare and chill the tart shell dough a day ahead, then bake it the next day for convenience.
- → How do I achieve a fudgy brownie center?
Mix the filling ingredients gently and avoid overbaking; this keeps the center moist and soft while the edges set.
- → What are some good garnish options?
Cocoa powder dusting, fresh berries, or a dollop of whipped cream enhance flavor and presentation beautifully.
- → Is there a gluten-free option for the shell?
Yes, substitute all-purpose flour with a gluten-free flour blend to accommodate gluten-free needs.