When you need something elegant but you’re just craving brownies, this chocolate brownie tart is the way to go.

  • Perfectly fudgy, chewy brownie in a cookie crust
  • Super chocolatey with both brownie and ganache
  • You can swap the peppermint for another flavour or leave it out too.
  • Seriously easy to make
  • Just 20 minutes effort
  • Serve it up at a dinner party or just a special family dessert

You can customise it too; use orange extract or vanilla extract in place of the peppermint or just leave the extract out altogether for a simple chocolate ganache. With a slightly crisp crust then that fudgy centre, slice this gorgeous brownie tart into wedges just like you would a pie and everyone will go nuts.

If you’re loving this, I know you’ll love this brownie pie too.

This post was first published November 11th, 2019. It’s been updated with recipe tweaks and new images and information.

Top down view of a brownie tart cut into slices.

Ingredients you’ll need

This brownie tart recipe uses very simple ingredients so it’s quick and easy to pull together.

Ingredients for brownie tart on a baking tray.

Jump to the recipe for full ingredients and instructions.

  • For the cookie crust: Just chocolate biscuits (chocolate cookies) and some unsalted butter are all you need for the crust. For the Aussies reading, I use chocolate ripple biscuits for the base. You just want a plain chocolate cookie with no filling.
  • For the brownie:
    • Plain flour (aka all purpose flour)
    • Salt: always a little salt in your desserts will help to intensify the flavours and add balance.
    • Sugars: Both white and brown sugars add their distinctive characteristics here.
    • Eggs: I use large free-range eggs.
    • Unsalted butter
    • Milk
  • For the ganache you just need some good quality dark chocolate (semi sweet chocolate), cream (thickened cream or heavy cream) and some peppermint extract.

If you don’t like or want the peppermint flavour just leave it out or you can swap it for orange extract, coconut extract or vanilla extract too.

How to make brownie tart (step-by-step)

Brownies made from scratch are so, so easy. There’s absolutely no need to buy a packet mix when you can just take a bunch of ingredients that I’m betting you already have on hand and mix them together in a bowl. Seriously that’s it.

For the whole tart, you can get away with just one mixing bowl and a 9 inch tart tin but a food processor will make the cookie crumbs for the base a breeze. NO stand mixer or electric mixer required.

Jump to the recipe for full ingredients and instructions.

A collage showing how to make the cookie crumb crust.
  1. Start by processing the cookies to crumbs in a food processor.
  2. Add the melted butter and blitz until combined.
  3. Drop the crumb mixture into a 9 inch tart pan with removable base and press it out (I use the base of a glass to help) nice and firmly all over.

Make the brownie tart batter

A collage showing how to make the brownie batter.
  1. In a large bowl mix together the dry ingredients.
  2. Make a well in the centre and add the wet ingredients. Whisk them all together.
  3. Pour the thick brownie batter into the cookie crust and spread it out.
  4. Bake.

Make the peppermint ganache

A collage showing how to make peppermint ganache.
  1. Start by chopping up the chocolate finely and dropping it into a mixing bowl.
  2. Heat cream in a saucepan until steaming (not bubbling).
  3. Pour the hot cream over the chocolate and add the peppermint extract then let it sit for 3 seconds to soften.
  4. Stir the cream and chocolate together until you have a smooth and glossy ganache.
  5. Pour it over the cooled tart and spread it out.
  6. Chill for about 45 minutes until just firm and serve.

Tips for chocolate peppermint ganache

Before I started baking and cooking, ganache always sounded scary to me – probably because I thought of it as a fancy word and anything fancy must be difficult right?! Nope.

  • I use my favourite eating chocolate when making ganache (Lindt smooth blend 70%) as it melts and becomes so beautifully fluid. Basically, you want a good quality dark or semi-sweet eating chocolate – so no compound chocolate and test the chocolate flavour by eating a piece. Tough job but someone’s got to do it.
  • Chop it up quite finely, then heat some cream until it’s steaming and pour it over. Always give the chocolate a shake to settle it beneath the hot cream and always let it sit to soften before stirring it to a smooth ganache.
  • Again, with this ganache, we spike it with peppermint extract and tadaaa! Chocolate peppermint ganache. Try not to eat it all straight out of the bowl. You can certainly swap that extract for something else you like though.
    • Orange extract will give you that classic orange chocolate flavour.
    • Coconut extract gives a kind of Bounty bar flavour.
    • Or add some almonds to the batter then a little almond extract to the ganache.

This ganache really is the “icing on the cake” of this brownie tart. It finishes it off beautifully so you don’t need anything else.

A slice of brownie tart sitting on a cake server.

Brownie tart variations / Additions

  1. You can add up to ¾ cup of chocolate chips into the brownie batter though I would leave off the ganache if doing this.
  2. See my swaps for the peppermint extract in the section above.
  3. Add up to ¾ cup of nuts like walnuts, almonds or toasted hazelnuts. Yum

Yield, serving and storage

  • Yield: This brownies tart is rich so a small serve is ample and it can serve up to 12 portions though 10 would be perfect IMO.
  • Serving: It’s best served about 30 minutes after coming out of the fridge so the ganache can soften just slightly. It’s lovely with some fresh raspberries on top to balance the richness. You could make this ultra decadent by serving with a little scoop of vanilla ice cream or peppermint ice cream too.
  • Use a sharp knife to slice and just wipe with a wet cloth between slices.
  • Storage: This tart will keep well for 3 days in an airtight container in a cool spot (like the pantry), or up to 4-5 days in the fridge. You can easily make this the day before, then bring it to room temperature to serve.
  • It’s also very portable, making it great for picnics – it’s very easy to eat even without a plate as it isn’t crumbly at all.
  • Freezing: You can freeze the brownies tart in an airtight container for up to 3 months. Thaw in the refrigerator overnight.
A chocolate tart with the marks of a fork where some has been taken.

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Close up of a slice of brownie tart.
4.9 from 8 ratings
This fudgy brownie tart starts with a simple cookie crust, filled with fudgy brownie and topped with a decadent peppermint ganache. This elegant take on brownies will cure your cravings.



  • 250 g chocolate cookies (not cream-filled)
  • 100 g unsalted butter, melted (3.5oz)


  • 1 cup plain flour (all-purp flour) (130g / 4.5oz)
  • 55 g unsweetened cocoa powder (½ cup)
  • ¼ teaspoon salt
  • 100 g dark brown sugar (½ cup packed / 3.5oz)
  • 100 g white granulated sugar (½ cup / 3.5oz)
  • 2 large eggs
  • ¾ cup unsalted butter, melted (170g / 5.6oz)
  • 2 tablespoons milk


  • cup thickened cream (heavy cream) (160ml)
  • 150 g dark chocolate, finely chopped (5.3oz)
  • 2 ¼ teaspoons peppermint extract

For best results, always weigh ingredients where a weight is provided



    Preheat the oven to 180C (160C fan forced) / 350F. Grease and line the base of an 9 inch loose-bottomed fluted tart tin with baking paper. Place the tart tin on top of a baking tray.
  • In a food processor or blender (or in a plastic bag using a rolling pin) crush up the cookies to fine crumbs. Add the melted butter and mix well.
  • Tip the crumb mixture into your prepared pan and press it firmly all over and up the side of the tart pan. A glass with a flat bottom is helpful for this.
    Mix together the flour, cocoa, salt and both sugars in a large bowl with a whisk to distribute everything evenly.
  • Make a well in the centre of the flour mixture and add the 2nd portion of melted butter, the eggs, and milk then whisk again until combined.
  • Pour the batter into the cookie crust and level it out with a spatula. Bake for 22-25 minutes until the top is dry and not wobbly. A toothpick should come out still looking a little sticky but not wet.
  • Allow it cool completely in the tart tin to at least room temperature before topping with the ganache
    Tip the chopped chocolate into a medium bowl.
  • Heat the cream in a small saucepan over low heat, swirling every so often until bubbles just start to show around the edge.Pour the hot cream and peppermint extract over the chocolate, then give the bowl a gently shake to make sure the chocolate is submerged. Leave it for 30 seconds.
  • Stir to a smooth, glossy ganache. If after stirring really well there are pieces not melting, just heat in the microwave for 10 seconds and stir again. This just means the chocolate pieces may have been a little big to melt properly.
  • Pour the ganache into the centre of the tart, then spread out with a spatula. Chill to set in the fridge at least an hour. You can let it sit at room temp for up to 30 minutes to soften slightly before serving, especially if it’s been in the fridge overnight.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. You can certainly swap the peppermint extract for something else or leave it out entirely;
    • Orange extract will give you that classic orange chocolate flavour.
    • Pure vanilla extract will actually intensify the chocolate flavour.
    • Coconut extract gives a kind of Bounty bar flavour.
    • Or add some almonds to the batter then a little almond extract to the ganache.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Brownie Tart
Amount Per Serving
Calories 499 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 95mg32%
Sodium 194mg8%
Potassium 260mg7%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 28g31%
Protein 6g12%
Vitamin A 814IU16%
Vitamin C 0.1mg0%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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