Mini Brookie Tarts
These mini brookie tarts are what happens when two of the best desserts become one. A classic chocolate chip cookie dough bakes into a golden crust with a fudgy brownie center, and they are SO good. Serve them warm with a scoop of vanilla ice cream that melts right into all that chocolate and you’ll never look back.
The breakdown
Cookie Crust
The base is a simple chocolate chip cookie dough pressed into mini tart shells. As it bakes, the edges turn golden and chewy while the center stays soft, making the perfect base for the brownie.
Ingredients you’ll need
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Mini chocolate chips
Brownie Center
The brownie layer is rich and fudgy, not cakey. It bakes right into the cookie crust so the two layers come together in the best way.
Ingredients you’ll need
- Unsalted butter
- Semi-sweet chocolate
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
Watch how we made them:
Make it your own
- Peanut butter swirl: drop a small spoonful of peanut butter on top of the brownie batter before baking and drag a toothpick through it
- Salted caramel swirl: drizzle a little caramel sauce over the brownie batter and swirl it in before they go in the oven
- Top with ice cream: serve them warm with a scoop of vanilla on top
- Top with whipped cream: serve with a dollop of freshly whipped cream
Recipe Q&A
Q: Does the cookie crust burn since it goes in the oven twice?
A: Nope, the crust is only partially baked the first time, just enough to help it hold its shape. It finishes baking once the brownie filling goes in.
Q: Why is there cornstarch in the cookie dough?
A: Cornstarch is the secret to that soft, tender crust, even after it cools. It also helps the dough stay put in the tart pans instead of spreading thin, so you get a nice thick, chewy shell that holds up under the brownie filling.
Q: Why do you press the tart shells down after baking?
A: Cookie dough naturally puffs up as it bakes, so pressing the centers down while they’re still warm creates a deeper well for the brownie filling and gives the tarts their classic shape.
Q: How full should I fill the tart shells with brownie batter?
A: Fill them almost to the top, leaving a little room for the batter to rise as it bakes without spilling over.
Q: Why do the brownie tops sometimes crack?
A: Small cracks are completely normal! They’re a sign of that shiny, crackly brownie top and don’t affect the taste or texture at all.
Q: How do I remove them from the tart pans without breaking them?
A: Make sure to grease the tart pans before pressing in the cookie dough, and let the tarts cool completely before removing them. As they cool, both layers firm up, making them much easier to pop out in one piece.
How to Store
Mini brookie tarts keep well at room temperature for up to 3 days. To serve warm, microwave for 10 seconds.
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Mini Brookie Tarts
Ingredients
For the Cookie Crust
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
For the Brownie Filling
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 6 tbsp cocoa powder
- 1/4 tsp salt
Instructions
Prepare the Cookie Crust
- Preheat the oven to 350℉. Lightly grease 12 (4-inch) removable bottom tart shells.
- Using an electric hand mixer or whisk, cream together the butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract. Mix well.
- Add the flour, cornstarch, baking soda, and salt. Mix just until combined, then fold in the mini chocolate chips. Cover and chill the dough for 20 minutes. If the dough is still too sticky to handle, chill for a few more minutes.
- Scoop 3 tbsp cookie dough balls into each tart shell, covering the bottom and pressing the dough up the sides. Chill for another 20 minutes.
- Bake the empty shells at 350℉ for 5 minutes.
- The dough will puff up a bit while baking, which is normal. Gently press the centers down after they come out of the oven while they’re still hot to create space for the brownie filling. We used the bottom of a 1/4 cup measuring cup, but you can also use the bottom of a spoon or a small glass. Set aside while you make the brownie filling.
Make the Brownie Filling
- In the microwave or in a small saucepan, melt the butter and chocolate until smooth. Set aside.
- In a medium bowl, use an electric hand mixer to beat the sugar, eggs, and vanilla until thickened and pale in color, about 5 minutes. You can also use a whisk but it may take longer.
- Add the warm chocolate/butter mixture and whisk until combined.
- Add the flour, cocoa powder, and salt. Mix until combined.
- Using a piping bag or spoon, fill each tart shell with brownie batter all the way to the top edge of the crust, level with the rim. Smooth the tops with the back of a spoon.
- Bake at 350℉ for 15 minutes until the cookie edges are golden brown and the brownie tops have formed a thin, shiny crust.
- Remove from the oven and let them cool completely. They will continue to set as they cool. Then, carefully remove the tarts from the shells. Serve warm and enjoy!
Please can you put the recipe with grams
The recipe card has a Metric option! Just click the “Metric” button above the ingredient list to see everything in grams.