Decadent Dark Chocolate Brownie (Printable Version)

Luxurious tart with crisp shell and fudgy dark chocolate brownie filling, ideal for chocolate enthusiasts.

# What You Need:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 1 to 2 tablespoons cold water

→ Brownie Filling

07 - 7 oz dark chocolate (70% cocoa), chopped
08 - 1/2 cup unsalted butter, cubed
09 - 3/4 cup granulated sugar
10 - 1/4 cup brown sugar
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract
13 - 1/4 teaspoon salt
14 - 1/2 cup all-purpose flour

→ Optional Garnish

15 - Cocoa powder or powdered sugar for dusting
16 - Fresh berries or whipped cream

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - Whisk flour, powdered sugar, and salt. Incorporate cold butter with fingertips or pastry cutter until coarse crumbs form. Add egg yolk and 1 tablespoon cold water; mix to form dough, adding more water if necessary. Shape into disk, wrap, and chill for 15 minutes.
03 - Roll dough on floured surface. Press into tart pan and trim excess. Prick base with fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and paper, bake 5 minutes more until lightly golden. Cool slightly.
04 - Melt chocolate and butter over simmering water or in microwave until smooth; cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla, and salt until combined. Fold in flour gently; avoid overmixing.
06 - Pour batter into tart shell and smooth surface. Bake 18 to 20 minutes until edges set and center is slightly soft. Do not overbake; firmness will increase when cooling.
07 - Allow tart to cool completely on wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream before serving.

# Expert Advice:

01 -
  • The crisp tart shell gives you that satisfying snap before you hit the rich, gooey brownie center.
  • Its impressive enough for dinner parties but simple enough to pull off on a quiet Sunday.
  • You get the best of both worlds: structured pastry and messy, indulgent chocolate in one bite.
  • Leftovers (if there are any) taste even better the next day when the flavors settle and deepen.
02 -
  • Do not skip chilling the tart dough, warm dough shrinks in the oven and can crack or lose its shape.
  • Underbake the brownie filling slightly, it will continue setting as it cools and you want that fudgy center, not a dry one.
  • Let the tart cool completely before slicing or the filling will ooze out and you'll lose that clean, elegant presentation.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between cuts for clean, bakery-perfect slices.
  • If your tart shell cracks during baking, patch it with a little leftover dough and pop it back in the oven for a minute.
  • Let the melted chocolate cool for a few minutes before adding the eggs, or you'll end up with scrambled bits in your batter.
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