I have to admit something: I’m seriously hooked on brownies. Over the years I’ve experimented with countless variations—pumpkin brownies, cheesecake brownies, brownie banana bread, even black bean brownies—and I’m always looking for the next delicious twist. Today I’m sharing one more version: a Brownie Tart that’s elegant, intensely chocolatey, and easy to make.
This Brownie Tart combines a fudgy, gooey center with chewy edges and crunchy walnut pieces for balance. Baked in a 9-inch tart pan with scalloped sides, it looks special enough for guests but is still unfussy to prepare. The tart’s deep chocolate flavor and dense, slightly gooey texture make it an instant crowd-pleaser—perfect for dinner parties, holidays, or whenever you want a showstopping brownie dessert.
Brownie Tart
Adapted from Ina Garten
Yields: one 9-inch tart
Ingredients:
6 tablespoons (¾ stick) unsalted butter
2 ½ cups semisweet chocolate chips, divided
3 large eggs
¾ cup granulated sugar
½ teaspoon pure vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon fine salt
½ cup chopped walnuts (optional)
Whipped cream and a dusting of cocoa powder, for serving
Directions:
1. Preheat your oven to 350°F (175°C). Butter a 9-inch tart pan with a removable bottom and lightly dust it with flour, tapping out the excess.
2. Set a heatproof bowl over a pot of gently simmering water (double boiler). Add the butter and 2 cups of the chocolate chips, stirring until melted and smooth. Remove from heat and let the mixture cool slightly.
3. In the bowl of a stand mixer or with a hand mixer, beat the eggs, sugar, and vanilla on medium-high speed until the mixture is pale and slightly thickened, about 3 minutes. This step helps create a light texture while keeping the center fudgy.
4. Fold the melted chocolate into the egg mixture until combined. Sift together the flour, baking powder, and salt, then gently fold the dry ingredients into the batter. Stir in the remaining ½ cup chocolate chips and the chopped walnuts.
5. Pour the batter into the prepared tart pan and smooth the top. Bake for 35–40 minutes, until the tart’s top looks set and the center is slightly puffed. The interior should remain a bit gooey—this is what gives the tart its rich, fudgy character.
6. Remove from the oven and allow the tart to cool in the pan for at least 15 minutes before removing the outer ring. Serve warm or at room temperature with a dollop of whipped cream and a light dusting of cocoa powder.
Notes: For an extra glossy top, stir a tablespoon of strong brewed espresso into the melted chocolate. If you prefer a firmer center, increase the baking time by a few minutes, but watch carefully to avoid overbaking. The walnuts add a pleasant crunch, but you can substitute pecans or omit the nuts for a pure chocolate experience.
P.S. I’m sharing this Brownie Tart as part of a round-up of favorite recipes—if you love fudgy chocolate desserts, this one is worth trying. It’s an easy way to make an everyday brownie feel a little more special.