Decadent Dark Chocolate Brownie (Printable)

Luxurious tart with crisp shell and fudgy dark chocolate brownie filling, ideal for chocolate enthusiasts.

# What You’ll Need:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 1–2 tablespoons cold water

→ Brownie Filling

07 - 7 ounces dark chocolate (70% cocoa), chopped
08 - 1/2 cup unsalted butter, cubed
09 - 3/4 cup granulated sugar
10 - 1/4 cup brown sugar
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract
13 - 1/4 teaspoon salt
14 - 1/2 cup all-purpose flour

→ Optional Garnish

15 - Cocoa powder or powdered sugar for dusting
16 - Fresh berries or whipped cream

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - In a bowl, whisk together flour, powdered sugar, and salt. Incorporate cold butter using fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; mix until dough forms, adding another tablespoon if necessary. Shape into a disk, wrap, and refrigerate for 15 minutes.
03 - Roll out the dough on a lightly floured surface and press into the tart pan. Trim excess and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake 5 minutes more until lightly golden. Let cool slightly.
04 - Melt dark chocolate and butter together over simmering water or in 20-second microwave bursts, stirring until smooth. Allow to cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla extract, and salt into the melted mixture until blended. Fold in flour gently until just combined; avoid overmixing.
06 - Pour brownie batter into the cooled tart shell and smooth the top evenly.
07 - Bake for 18 to 20 minutes, until the edges are set and the center remains slightly soft. Avoid overbaking to ensure the filling firms as it cools.
08 - Cool the tart completely on a wire rack. Dust with cocoa powder or powdered sugar and add fresh berries or whipped cream as desired before serving.

# Expert Tips:

01 -
  • The tart shell stays crisp even under that fudgy brownie layer, giving you two textures in every bite.
  • It looks impressive enough for guests but forgiving enough that small cracks or uneven edges just add character.
  • You can make it a few hours ahead and it actually tastes better after sitting, which means less stress and more time to enjoy your people.
02 -
  • Do not skip chilling the tart dough, warm dough shrinks and tears when you try to roll it, and it makes the whole process frustrating.
  • The brownie filling will look underdone in the center when you pull it out, but that is exactly what you want, overbaking turns it dry and cakey instead of fudgy.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between each slice, it cuts through the fudgy filling cleanly without dragging or tearing the shell.
  • If your tart shell cracks during blind baking, patch it with a little leftover dough pressed into the crack while it is still warm, it will seal and no one will notice once the filling goes in.
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