This Brownie Tart is a cross between a deep dish fudge brownie and a pie. This is one brownie dessert you’ll want seconds of!
The following recipe is written by Carrie of Deliciously Organic. Welcome, Carrie!
Creating This Easy Brownie Dessert
Brownies, tarts, pie, cake, we love them all. Why not combine a deep fudge brownie with a tart and pie and call it brownie pie?
The result is a creamy, rich, decadent chocolate dessert. Eat it cold or warm.
A puddle of whipped cream or ice cream on top takes it to a whole new level. I guarantee that you and your family will love this easy brownie tart!
Ingredients for the Brownie Tart
If you’re not used to baking with unprocessed ingredients, some of the items listed in the recipe may look new to you. Organic whole cane sugar and whole wheat flour are easy changes to make in your baking.
Here’s what you’ll need to make this brownie dessert recipe:
- Unsalted butter
- Semi-sweet chocolate
- Whole cane sugar
- Maple syrup
- Instant espresso
- Vanilla extract
- Whole wheat pastry flour
- Baking powder
- Sea salt
- Heavy cream
- Coconut oil
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What Is Whole Cane Sugar?
One of my favorite unprocessed sugars for cooking and baking is organic whole cane sugar (not to be confused with evaporated cane juice, which is basically white sugar with a bit of molasses added back for color).
Producers take juice from organically-grown sugar cane and simply dehydrate it. The resulting crystals stay rich in minerals, trace elements, and vitamins, so I can use the deep, rich flavor guilt-free – in moderation, of course!
Organic whole cane sugar makes a perfect 1 for 1 substitute for granulated sugar. I use organic whole cane sugar to bake, cook, sprinkle, and sweeten my tea.
How to Make a Brownie Tart
Although this brownie tart looks impressive, it’s just as easy to make as your favorite brownie recipe!
- Grease an 11-inch tart pan with removable sides.
- Place butter and 12 ounces of chocolate in a medium heat-proof bowl.
- Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, whole cane sugar, maple syrup, espresso, and vanilla on medium-high speed until light and fluffy.
- Stir in the cooled chocolate mixture.
- Whisk the flour, baking powder, sea salt and 6 ounces of chocolate in a large bowl.
- Fold the flour mixture into the batter until just combined.
- Pour mixture into the tart pan and bake until the center is puffed.
- Cool to room temperature and then remove the sides of the pan.
- Whip the cream until soft peaks form. Melt remaining 2 ounces of chocolate with 1 teaspoon coconut oil.
- Spread the whipped cream over the tart and drizzle with melted chocolate.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Can I Substitute the Whole Wheat Pastry Flour?
I rely heavily on whole wheat pastry flour when baking. It’s best for muffins, cakes, pies, and biscuits because it has a lower protein count than whole wheat flour, has a buttery flavor, and produces a tender crumb.
However, if you don’t keep whole wheat pastry flour on hand, you’re likely fine to substitute regular pastry flour or even all-purpose flour.
Just note that the texture of the brownie tart may differ from the one I made.
Can This Recipe Be Made Gluten-Free?
Yes! If you’d prefer to make this dessert gluten-free, replace the 1/2 cup whole wheat pastry flour with 1/4 cup of sorghum flour and 1/4 cup arrowroot.
What Readers Are Saying
“Lovely presentation, the elongated tart pan and the extra drizzle of chocolate really makes this a special dessert.” — Sylvie
“This is spectacular. Love the whipped cream topping.” — Nancy
“Carrie, I love the adaptation of Ina’s tart. I am going to make this the next time I need something for a crowd!” — Susan
More Brownie Dessert Recipes:
This easy Brownie Trifle recipe features layers of fudgy brownie, homemade peanut butter mousse, and whipped cream. Layer in small jars or a big trifle dish!
Classic Homemade Brownies are the perfect quick dessert to whip up at home. They only take a few minutes and totally satisfy your chocolate cravings.
Creamy vanilla no-churn ice cream is layered with chewy brownie chunks and swirled with sweet and salty vanilla bourbon caramel sauce in this Brownie Ice Cream recipe.
In this Raspberry Brownie Parfait with Mascarpone Whip, fudgy brownies are layered with mascarpone whipped cream and raspberries for a delightful dessert!
Take a regular ice cream sandwich over the edge with this Chocolate Covered Brownie Ice Cream Sandwich. Perfect for dessert on hot summer days!
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- 6 tablespoons unsalted butter
- 20 ounces semi-sweet chocolate, finely chopped, divided
- 3 large eggs
- 3/4 cup organic whole cane sugar or sucanat
- 1/4 cup maple syrup
- 1 tablespoon instant espresso
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup heavy cream
- 1 teaspoon coconut oil
- Preheat oven to 350ºF and adjust rack to middle position. Grease an 11-inch tart pan with removable sides.
- Place butter and 12 ounces of chocolate in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, whole cane sugar, maple syrup, espresso, and vanilla on medium-high speed for about 3 minutes, until light and fluffy. Stir in the cooled chocolate mixture. Whisk the flour, baking powder, sea salt and 6 ounces of chocolate in a large bowl. Fold the flour mixture into the batter until just combined. Pour mixture into the tart pan and bake for 35 minutes, until the center is puffed (the top might crack). Cool to room temperature and then remove the sides of the pan.
- Whip the cream until soft peaks form. Melt remaining 2 ounces of chocolate with 1 teaspoon coconut oil. Spread the whipped cream over the tart and drizzle with melted chocolate.
Adapted from Barefoot in Paris
If you prefer to make this dessert gluten-free, replace the 1/2 cup whole wheat pastry flour with 1/4 cup of sorghum flour and 1/4 cup arrowroot.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 783Total Fat 45gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 163mgCarbohydrates 96gFiber 6gSugar 66gProtein 10g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
About the Author:
Carrie Vitt began cooking as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.
When, as a young mother, Carrie found herself challenged by health problems that meant popping multiple medications each day, she decided to take matters into her own hands — or rather, into her own kitchen. She switched her diet to whole, unprocessed, pure organic ingredients and noticed an improvement in a matter of days.
Carrie shares her journey at DelicouslyOrganic.net and followed up in 2011 with a cookbook, Deliciously Organic. Husband, kid, and party friendly, Deliciously Organic is brimming with the recipes and flavors families love, all created using wholesome, unrefined, and organic ingredients.