Brookie Tarts
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Prep Time 20 mins | Bake Time 18 mins | Chill Time 15 mins | Total Time 53 mins
When you cannot decide between a cookie or a brownie, make both and pretend it was the plan all along.
What Are Brookie Tarts?
Chocolate Chip Cookie Brownie Tarts combine two classic desserts into one irresistible treat. A buttery chocolate chip cookie dough is pressed into tart pans to create a crisp, chewy crust that holds a rich fudgy brownie center. The edges bake up golden while the brownie stays soft and decadent, giving you the perfect bite of chewy cookie, gooey brownie, and melty chocolate in every slice. They are easy enough for a weekend bake but impressive enough to bring to parties, holidays, or whenever you want people asking for the recipe.
Ingredients You Will Need
Unsalted butter
Brown sugar
Granulated sugar
Large egg yolk
Large egg
Vanilla extract
All purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Kosher salt
Semi sweet chocolate chips
Our Tips for Brookie Tarts
Do not overfill the tart pans. Filling each about three quarters full gives the brownie room to rise without spilling over.
Bake until the cookie edges are golden and the brownie center still has a slight jiggle. The centers will continue cooking as they cool.
Let the tarts cool in the pans for about 15 minutes before removing them. This helps the cookie crust firm up and prevents breaking.
How to Store Brookie Tarts
Room Temperature or Refrigerator: Place the cooled tarts in an airtight container with parchment paper between layers if stacking. Store at room temperature for up to 3 days or refrigerate for up to 1 week. Let refrigerated tarts come to room temperature or warm them for a few seconds in the microwave before serving.
Freezer: Wrap each cooled tart tightly in plastic wrap, then place them in a freezer safe zip top bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour before enjoying.
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Never Lose This Recipe
Brookie Tarts
When you cannot decide between a cookie or a brownie, make both and pretend it was the plan all along.
Ingredients
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¾ cup all purpose flour
- ⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¾ cup semisweet chocolate chips
- 4 tablespoons unsalted butter
- ½ cup plus 1 tablespoon granulated sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ cup all purpose flour
Instructions
- Prepare the Oven: Preheat the oven to 350°F. Lightly grease 8 4 inch tart pans or line them with parchment circles if desired.
- Make the Brownie Batter: In a microwave safe bowl, combine the butter, granulated sugar, and cocoa powder. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Stir until smooth. Add the salt and vanilla extract and stir for about 1 minute to cool slightly. Whisk in the egg until fully incorporated. Fold in the flour just until combined. Set aside.
- Make the Cookie Dough: In a medium microwave safe bowl, melt the butter. Stir in the brown sugar and granulated sugar until smooth. Mix in the egg yolk and vanilla extract. Add the flour, baking powder, baking soda, and kosher salt. Stir until a soft dough forms, then fold in the chocolate chips.
- Assemble the Tarts: Divide the cookie dough evenly between the tart pans, about 1-2 tablespoons per pan. Press the dough evenly across the bottom and slightly up the sides to create a shallow crust. Spoon about 3-4 tablespoons of brownie batter into the center of each tart and gently spread it into an even layer, leaving a small border of cookie dough visible around the edge.
- Bake: Bake for 16 to 20 minutes, or until the cookie edges are golden brown and the brownie centers are just set with a slight jiggle in the middle.
- Cool: Allow the tarts to cool in the pans for 15 minutes before carefully removing them. Sprinkle with flaky Maldon sea salt if desired and serve warm or at room temperature.
Notes
- Do Not Overbake: The brownie center should look slightly underdone when you remove the tarts from the oven. Residual heat finishes baking them, creating a perfectly fudgy texture instead of a dry brownie.
- Press the Dough Evenly: Make sure the cookie dough is the same thickness across the bottom and sides of each tart pan. Thin spots can overbake before the brownie is finished.
- Use Good Chocolate Chips: Since the cookie dough contains a generous amount of chocolate chips, using a high quality semisweet chocolate makes a noticeable difference in both flavor and texture.
- Every good and perfect gift is from above, coming down from the Father of the heavenly lights. James 1:17
