If you’re looking for something rich, indulgent, and mouth wateringly delicious you can stop, because you’ve just happened upon it. This Brownie Tart is fudgy and gooey and packs in as much chocolate as it can. As a chocolate lover, this tart satisfies that intense chocolate craving that just never leaves until fulfilled.
It’s been a week of stress. Which is common these days because I’m beginning to realize that, for someone who never really felt stress before she hit twenty, I’m essentially just becoming the embodiment of the feeling. It seems to be my default whether I like it or not, and as a stress eater, that means that I need food around that will provide comfort even if only for the 10 minutes I can escape into it. This Brownie Tart is an ultimate for any stress eater, or for any chocolate lover. Really, it’s just delicious.
Granted, I’ll eat anything gooey and chocolatey, but I have a nephew who is insistent on the fact that he doesn’t really like cake or pie. He surprised me with a visit while I was photographing this tart and of course got the first slice before the ice cream could melt too much in the August heat. It was instantly proven to be a winner and I sent him home with a good chunk of tart for the road.
Once the crust is pre-baked (this tart crust is much more forgiving than a pie crust, and I literally just pressed it into the pan instead of rolling it out), the filling is easy to make. Everything is done in two bowls–one to melt the chocolate and one for all the mixing–by hand with a whisk and a spatula. This recipe calls for dark or bittersweet chocolate along with semi-sweet, but if you prefer a sweeter taste, feel free to swap in milk chocolate.
Slice into this tart while still a bit warm and top with a scoop of ice cream (the dream for my nephew was a scoop of chocolate ice cream), some berries or fruit, and maybe some nuts. Really, this is your moment of indulgence and you should top it with whatever your heart desires. You deserve it.
Also, yesterday was Independent Bookstore Day. Did you support your local indies? Even if you didn’t, there’s never a bad time to support your favorite (or new-to-you) indies!
| Prep Time | 20 minutes |
| Cook Time | 70-75 minutes |
| Passive Time | 1 hour |
| Servings |
slices
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- 113 grams unsalted softened (1/2 cup)
- 45 grams granulated sugar (1/4 cup)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg large, beaten
- 180 grams all purpose flour (just under 1 1/3 cup, spooned and leveled)
- 1 recipe pâté sucrée (as above)
- 113 grams unsalted butter (1/2 cup)
- 210 grams bittersweet or dark chocolate (about 7.5 oz)
- 115 grams semi-sweet chocolate chips (4 oz)
- 2 tsp vanilla extract
- 2 eggs large, room temperature
- 165 grams light brown sugar (3/4 cup packed)
- 50 grams granulated sugar (1/4 cup)
- 30 grams dark cocoa powder (1/3 cup spooned)
- 30 grams all purpose flour (about 1/4 cup spooned and leveled)
- 24 grams corn starch (3 Tbsp)
- flaky salt for sprinkling
Ingredients
Pâté Sucrée
Brownie Tart
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- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3-5 minutes on medium speed. Add in the salt and vanilla extract and beat until combined. Mix in the beaten egg until everything comes together, scraping down the sides of the bowl as needed. Add in 1/2 of the flour and mix on low until the mixture begins to pull together. Add in the other 1/2 of the flour and mix on low until just almost combined. Remove the bowl from the stand and continue to incorporate the flour with a rubber spatula or with a clean hand. Using your hands, form the dough into a ball. Place on a piece of plastic wrap and flatten the ball into a disc about 1 inch high. Wrap tightly. Using a rolling pin, gently press on the dough to seal it tighter in the plastic wrap. Allow to chill 1 hour to overnight.
- PAR-BAKE THE CRUST: Preheat the oven to 350°F. Place a large baking sheet on the bottom rack of the oven to heat up. Lightly grease a 9 inch tart pan with a removable bottom and set aside. Remove the dough from the fridge. Using clean hands, evenly press the pastry into the pan. Run a sharp knife along the top of the tart pan as a guide to trim off the excess pastry. Using a fork, dock the bottom of the pastry. Place in the freezer and allow to chill for 10-30 minutes. Remove the chilled pastry from the freezer. Line with a piece of parchment paper and fill with pie weights (dry beans or dry rice work great as well) to keep the pastry flattened. Place the tart pan on the warm baking sheet and bake on the middle rack for 20 minutes. Remove the crust from the oven and take out the parchment paper and the weights/beans/rice. Return the crust to the middle rack of the oven and allow to bake for another 5-10 minutes. Remove and allow to cool to room temperature (you can also toss it in the freezer for 10 minutes to cool a bit faster if desired).
- Keep the oven at 350°F. In a medium, microwavable bowl, melt the butter, dark chocolate, and bittersweet chocolate on high for 30 seconds. Remove and stir with a rubber spatula until smooth and shiny. Continue to melt at 30 second intervals, stirring in between, until fully melted. Stir in the vanilla extract and allow to cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, and granulated sugar for 2-3 minutes until combined. There should be small bubbles in the mixture when you let it sit. With a rubber spatula, slowly stir in 1/3 of the cooled chocolate. Continue to add 1/3 at a time, stirring to combine. Sift in the dark cocoa powder, flour, and corn starch until just combined.
- Pour the brownie mixture into the prepared tart crust. Use the spatula to distribute the mixture evenly and smooth over the top. Sprinkle with flaky salt if desired. Place the tart pan on a baking sheet and bake on the middle rack of the oven for 40-45 minutes until the brownie rises along the edges. Give the tart pan a light shake. When the center no longer jiggles, remove the tart from the oven and allow to cool completely. A toothpick inserted into the center of the brownie should come out with some batter still on it even when it's ready--the brownie will continue to cook as it cools. Slice and enjoy!