Chocolate Brownie Tart Recipe

Name: Chocolate Brownie Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 2 tablespoons (packed) golden brown sugar; 1 ounce unsweetened chocolate, chopped; Pinch of salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, room temperature; 3 ounces unsweetened chocolate, chopped; 3 ounces semisweet chocolate, chopped; 1 1/2 cups sugar; 3 large eggs; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 3/4 cup all purpose flour; 1/2 cup chopped pecans, toasted; 2 ounces semisweet chocolate, chopped; 1/4 cup (1/2 stick) unsalted butter; 1 teaspoon vegetable oil; 2 ounces good-quality white chocolate, chopped

Servings: persons

1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 cup chopped pecans, toasted
2 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped

1
Blend first 4 ingredients in processor until finely chopped.
2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
3
Add milk and vanilla; process until moist clumps form.
4
Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
5
Freeze 30 minutes.
6
Preheat oven to 350F.
7
Bake crust until just set and beginning to brown around edges, about 8 minutes.
8
Transfer pan to rack and cool crust completely.
9
Maintain oven temperature.
10
Stir butter and chocolates in medium saucepan over low heat until melted.
11
Cool slightly.
12
Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes.
13
Whisk in chocolate mixture.
14
Mix in flour and nuts.
15
Pour batter into crust.
16
Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes.
17
Transfer to rack and cool completely.
18
Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted.
19
Spread over tart.
20
Chill until set, about 15 minutes.
21
Stir white chocolate in top of double boiler over simmering water until melted.
22
Drizzle atop tart.
23
Chill until set, about 10 minutes.
24
(Can be made 1 day ahead.
25
Cover and chill.)
26
Serve at room temperature.

1619

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup all purpose flour, 2 tablespoons (packed) golden brown sugar, 1 ounce unsweetened chocolate, chopped, Pinch of salt, and more.

Yes, Chocolate Brownie Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Brownie Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions