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Brownie Tarts

Rich and fudgy brownie tarts with buttery pastry shells and decadent chocolate filling.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Tart Shells
  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter cold and cubed
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 3-4 tbsp ice water
Brownie Filling
  • 0.5 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp salt
  • 0.5 cup chocolate chunks

Equipment

  • Mixing bowls
  • Muffin tin or tart pans
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin or tart pans.
  2. Whisk together flour, sugar, and salt for the tart dough. Cut in cold butter until crumbly.
  3. Add ice water gradually until dough forms. Chill for 30 minutes.
  4. Roll out dough, cut circles, and press into tart molds or muffin cups.
  5. Melt butter and chocolate chips together until smooth.
  6. Whisk sugars, eggs, and vanilla together in a bowl.
  7. Stir melted chocolate into egg mixture, then fold in flour, cocoa powder, salt, and chocolate chunks.
  8. Fill tart shells three-quarters full with brownie batter.
  9. Bake 18–22 minutes until edges are set and centers remain slightly soft.
  10. Cool slightly before removing from pans. Garnish and serve.

Notes

For extra fudgy brownie tarts, avoid overbaking and use high-quality chocolate.