Brownie Tart


This Brownie Tart recipe is very unique and interesting because it changes casual brownies into an elegant dessert.

The trick is done by exchanging the usual square baking pan for the more formal tart pan.

And that is not all!

There are polka dots of delicious ganache that cover the surface of the tart.

Trust me, eating this dense, moist and fudgy chocolate wonder is pure bliss!


To make the Brownie Tart you need:

1 cup (110 grams) walnuts, toasted and chopped

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, chopped into small pieces

1/2 cup (45 grams) unsweetened cocoa


1 cup (200 grams) granulated white sugar

3 large eggs



2 teaspoons vanilla extract

3 ounces (85 grams) cream cheese

1/2 cup (70 grams) all-purpose flour

1/4 teaspoon salt

To make the Ganache you need:

2 ounces (55 grams) semisweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream


1. Preheat an oven to 350 F (176 C).


2. Toast nuts for 8-10 minutes until lightly browned and fragrant.

Let cool and chop into pieces.

Set aside.

3. Reduce the oven temperature to 325 F (165 C).

4. Grease or spray you fluted tart pan with a nonstick vegetable oil and then line the bottom of the pan with parchment paper.


5. In a metal bowl, placed over a saucepan of simmering water, melt the butter.


6. Add the chopped chocolate and stir until smooth.

Then remove from the heat.


7. Add the cocoa, …


8. …  and the sugar.


9. Then add the eggs (one at a time) beating well after each addition.


10. Beat in the vanilla and then stir in the cream cheese.


11. Add the flour and salt and mix until incorporated.


12. Stir in the nuts.


13. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Bake for about 30-35 minutes.


14. While the tart is baking you can make the ganache.

Place the chopped chocolate into a small bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate.


15. Stir until smooth.


16. Remove the tart from the oven and let cool for about 20 minutes.

Then remove the tart from the pan.

With the end of a wooden spoon that is well greased (I dipped it in vegetable oil) make holes into the top of the tart.

It is good to twist the wooden spoon while inserting it. Thus you prevent the tart from tearing.


17. Using a small spoon (or a pastry bag, or a small plastic bag) fill the holes with the ganache.

Let the tart cool completely and then cover and refrigerate.


18. Well, only one half happened to get refrigerated in our household.


This recipe was adapted from here.

13 thoughts on “Brownie Tart

  1. 1

    This reminded me of what we did back when I took a course in Food and Nutrition. This looks soo good though, it looks soooooo fudgy. Ahh, oooh, eeeh, ahhh, soooo good.

  2. 2
    zoomyummy says:

    Thank you very much… . After reading your comment I added the word “fudgy” to the description of the tart because it really describes it perfectly.
    So thank you!

  3. 3

    Wows, delicious. I have to try this!

  4. 4
    Coco says:

    I was wondering if you can omit the cream cheese, or if you can substitute it with something else.

    Btw, this looks wonderful. I’m practically drooling over my keyboard !

    • 4.1
      zoomyummy says:

      Hi! Thanks! Lately I’ve tried to make this tart with plain yogurt (because I’d run out of cream cheese). And the verdict is – I prefer the cream cheese version but the yogurt version tastes very good too. 🙂

  5. 5
    casey says:

    what size tart pan do i use for this recipe?it looks so wonderful and lovely:) looking forward to its results:)

    • 5.1
      zoomyummy says:

      Hi! I used 9 x 2 1/2 inches (23 x 6 cm) springform pan. Enjoy your baking and have wonderful day. 🙂 Petra

  6. 6
    casey says:

    Thank you so much:)i love all your recipes!:)cant wait to try them all soon:)

  7. 7
    Ony says:

    Hi! I tried your recipe and it turns out to be ..fudgy-er but in a good way! My friends love it too! thank you for sharing!

  8. 8

    This is soooo yummy! I´ll pin it if u don´t mind!!
    Love ur Blog!! Here a new follower 🙂

    Have a great day!

    Dulce fresa

  9. 9
    ayesha says:

    your recipes are really good….
    can u tell me that…..can we use the same mixture for brownies…? 🙂

  10. 10
    Ali says:

    I decided to try something new for my fathers birthday dessert, and this recipe had piqued my interest every time I’d visited your site! I did not have a tart pan, but I substituted a regular cake pan just fine, and I must say Petra, it was absolutely wonderful!

    I love cream cheese and have wanted to add it to nearly everything I make (my sanity generally keeps me from doing so however, hehe) so I was delighted to see the recipe called for it. Having a nut allergy I simply omitted the walnuts, and it made for an utterly splendid dessert! I tend to burn the bottom of brownies/cupcakes as I always assume they’re not done, but some how this tart came out perfectly. It was my first time ever making ganache as well, even though I was always hearing how wonderful it is (I can’t believe I put off trying it for this long!).
    The texture was just perfect with the cream cheese adding that special something to it. The ganache was out of this world (I may have intentionally made too much just so I could sneak a bit after!), and I truly can not thank you enough for introducing me to this recipe! My tastebuds were in heaven. I must say though, you must definitely recommend making two tarts, one is simply not enough!

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