Fudgy Pudgy Brownie Tart


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 325°F/160°C
Baking Time 35 to 45 minutes

The ultimate of all my many brownie recipes deserves a container as delicious as itself. This crisp chocolate cookie crust also serves to keep the outside of the brownie moist and chewy. Unbelievable!


Fudgy Pudgy Brownie

walnut or pecan halves 1 cup plus 2 tablespoons 4 ounces 113 grams
unsalted butter (65° to 75°F/19° to 23°C) 12 tablespoons (1½ sticks) 6 ounces 170 grams
fine-quality unsweetened or 99% cacao chocolate, chopped . 5 ounces 142 grams
white chocolate containing cocoa butter, chopped . 3 ounces 85 grams
unsweetened (alkalized) cocoa powder tablespoons (sifted before measuring) 0.6 ounce 16 grams
sugar 1⅓ cups 9.4 ounces 266 grams
3 large eggs, at room temperature ½ cup plus ½ tablespoon (140 ml) 5.3 ounces 150 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .
bleached all-purpose flour ¾ cup (spooned into the cup and leveled off) 3.2 ounces 91 grams
fine sea salt a pinch . .

Special Equipment

One 9½ by 1 inch high fluted tart pan with a removable bottom, sprayed with baking spray with flour if not a nonstick pan | An expandable flan ring or 12 inch round cardboard template | One 8 inch round cake pan | A baking sheet lined with nonstick or lightly sprayed aluminum foil


Make the Cookie Tart Dough

See recipe.

Chill the Dough

Flatten the dough into a 6 inch disc. Wrap it well and refrigerate it for 30 minutes, or until firm enough to roll or pat into the pan. It can be refrigerated for up to 3 days or frozen for up to 6 months. If chilled for more than 30 minutes, it can take as long as 40 minutes at room temperature to become malleable enough to roll.

Roll the Dough

Set the dough between lightly floured large sheets of plastic wrap. Roll it evenly into a ⅛ inch thick disc larger than 12 inches in diameter. While rolling the dough, sprinkle it with a little more flour on each side as needed and if the dough softens significantly, slip it onto a baking sheet and refrigerate it until firm (see Note). From time to time, flip the dough with the plastic wrap, and lift off and flatten out the plastic wrap as necessary to make sure it doesn’t wrinkle into the dough.

Line the Tart Pan

Remove the top sheet of plastic wrap and use the expandable flan ring, or a pizza wheel or small sharp knife with the cardboard template as a guide, to cut a 12 inch disc. If using the pizza wheel or knife, take care not to cut through the bottom plastic wrap. (Excess dough can be frozen for several months.) If the dough softens after cutting the disc, refrigerate it until firm. It will not drape over the pan unless it is flexible, so if it becomes too rigid in the refrigerator, let it sit and soften for a few minutes.

Invert the 8 inch cake pan onto a work surface. Use the bottom sheet of plastic wrap to lift the dough and set it, plastic side down, over the 8 inch cake pan (see Lemon and Cranberry Tart Tart). Smooth down the sides so they will fit into the tart pan and place the removable bottom of the tart pan on top. Then carefully place the fluted ring, upside down, on top. Place a flat plate, cardboard round, or wire rack over the tart pan to keep it from separating. Invert the pans and remove the cake pan. Carefully peel off the plastic wrap. Gently ease the dough down to reach the bottom and sides of the pan. If the dough breaks when transferring it into the pan, patch and press it into the pan with your fingers.

Fold in the excess dough to halfway down the sides of the tart pan. Press it against the sides so that it extends ⅛ to ¼ inch above the top of the pan. If the dough is thicker in places, press it so that it becomes thinner (it will rise higher). Use small sharp kitchen scissors to trim it to ⅛ to ¼ inch above the top of the pan. If pressing in the dough with your fingers, press it at the juncture where the bottom meets the sides, which often tends to be thicker. For a decorative border, use the back of a knife to make diagonal marks all around, using each flute as a guide.

Chill the Tart Shell

Cover with plastic wrap and refrigerate or freeze it for a minimum of 1 hour.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F/160°C.

Toast and Chop the Walnuts

Spread the walnuts evenly on a baking sheet and bake for about 10 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. If using walnuts, turn them out onto a clean dish towel and rub them in the towel to remove as much skin as possible. Using a chef’s knife, chop the walnuts in four batches so that they are no larger than ¼ inch. Discard any skin. (Do not use the food processor, because it will create excess nut dust, also referred to as nut flour.)

Melt the Butter and Chocolates

In a double boiler over hot, not simmering, water (do not let the bottom of the container touch the water), melt the butter, unsweetened chocolate, white chocolate, and cocoa, stirring often. Scrape the melted chocolate mixture into a large mixing bowl.

Make the Batter

Whisk the sugar into the melted chocolate mixture until incorporated. Whisk in the eggs and vanilla until the mixture becomes thick and glossy. Add the flour and salt and stir just until the flour is fully moistened. Stir in the walnuts.

Carefully place the chilled dough-lined pan on the baking sheet. Scrape the batter into the pan. It will reach the top of the pan and be just under the top of the crust. Smooth the surface evenly with an offset spatula.

Bake the Brownie tart

Place the tart, on the baking sheet, in the oven. Bake for 35 to 45 minutes, or until the batter has puffed slightly and set only up to 1 inch from the edge. (An instant-read thermometer inserted into the center will read about 190°F/88°C.)

Cool the Tart

Remove the tart, still on the baking sheet, to a wire rack and let it cool until no longer warm to the touch.

Cool the Tart Shell

Remove the tart pan, still on the baking sheet, to a wire rack and let it cool for a few minutes. Lightly press the sides and the bottom of the tart shell with your fingers to form straight sides and a flat bottom. Cool it completely on a wire rack. The crust will be soft to the touch.

Unmold the Tart

Place the tart pan on top of a canister that is smaller than the bottom at the opening of the tart pan’s outer rim. Wet a dish towel with hot water and wring it out well. Apply it to the bottom and sides of the tart pan. Press down on both sides of the tart ring. The outer rim should slip away easily. If not, apply more heat. Slip a long metal spatula between the crust and the bottom of the pan, loosening it all around if necessary, and slide the tart onto a serving plate.

Refrigerate the tart for a minimum of 1 hour before serving. It is at its most deliciously fudgy when chilled or frozen.


Airtight: room temperature, 3 days; refrigerated, 2 weeks; frozen, 6 months.

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