Want the chocolatey-est, moist, fudgy cross between a brownie and pie? This Death By Chocolate Fudge Tart is it! Made in a fluted tart pan and positively deluged with rich, dark chocolate ganache. This is so indulgent, you’ll need a scoop of vanilla to “cut the richness”.
Why Chocolate Dessert Recipes Need Vanilla Ice Cream
In my estimation, you CAN’T have CHOCOLATE without VANILLA. The two flavors balance and highlight each others qualities. Vanilla ice cream actually intensifies the dark chocolate fudge flavors and richness of this Death By Chocolate Fudge Tart, which looks like a fancy dessert recipe, but is really easy to make.
I choose Tillamook Old Fashioned Vanilla Ice Cream to accompany this chocolate dessert recipe because it’s made from the highest quality ingredients (i.e. no artificial growth hormones, high-fructose corn syrup or artificial ingredients) and it’s so creamy, rich and lush it’s really the best to serve with this brownie pie.
The key to this easy brownie tart is using the best quality chocolate you can find, and being sure to let it set before serving. The dark chocolate fudge interior is slightly undercooked, therefore it needs several hours of resting time to firm up before cutting into it and adding that scoop of vanilla ice cream.
Death By Chocolate Fudge Tart Ingredients
- Unsalted Butter
- Bittersweet Chocolate
- Dutch Process Cocoa
- Cream Cheese
- All Purpose Flour
I’m always one for doing things the “easy” way as long as it doesn’t have a negative impact on the finished product. This simple way of combining the butter and chocolate is easier, quicker, and makes less mess than the double boiler method usually demanded in chocolate dessert recipes.
Easy Way To Melt Chocolate & Butter
- Chop the bittersweet chocolate and combine with the butter in a microwaveable bowl or glass measuring cup.
- Microwave in 20-30 second bursts until the butter is melted.
- Whisk the chocolate and butter together until smooth and creamy.
The rich batter is so thick and deeply fudgy, I felt compelled to swipe a finger across the spatula and taste — for quality control purposes, ahem. Yep. Fudgy.
Make Brownie Pie Batter
- Add the cocoa powder and whisk to combine.
- Mix in the eggs one at a time, followed by the sugar and vanilla.
- Add the cream cheese and whisk until it’s mostly incorporated. (The cream cheese adds so much moisture)
- Stir in the flour, just until no traces of dry flour remain — do not overmix.
If you’re not into nuts, you can certainly skip them here, but for me, the toasted pecans add just the right crunch to this incredible chocolate dessert recipe.
Toasted Pecans Add Texture To Fudge Tart
- Toast the pecans on a baking sheet until they’re darker in color and aromatic. Let them cool to room temperature before adding to the brownie pie batter.
- Chop the nuts finely and add them to the dark chocolate fudge.
- Spread the batter into a prepared 9 1/2″ tart pan with a removable bottom.
- Bake the tart on a rimmed baking sheet — to avoid spills and accidents (hello – it’s got a removable bottom — need I say more???)
Most fancy dessert recipes with chocolate usually include a chocolate ganache. That might sound highfalutin’ and hard to make… but it’s not. We simply revert back to the microwave method from above, with a few modifications. You’ll love this easier, foolproof approach…
Making Chocolate Ganache
- Chop the chocolate into very small pieces.
- Add cream to a microwaveable bowl or glass measuring cup.
- Microwave for 45 seconds to a minute, or until the cream starts to boil.
- Add the chocolate to the cream and let sit for one minute without disturbing.
- Whisk the chocolate and cream together until all the chocolate has melted and you have a smooth creamy ganache. THAT’S IT. Seriously simple, right?
How Do I Tell If The Fudge Tart Is Done?
Use a toothpick or cake tester and insert it 1″ from the side of the pan. If it comes out clean, it’s done. Note: if you stick the toothpick into the center of the tart, it won’t be clean — because we’re purposely UNDERCOOKING IT.
How Do I Make Divots In the Brownie Pie?
I recommend this hack for creating divots for the puddles of ganache in this dark chocolate fudge tart because you likely have the tools in your kitchen drawer and it works!
- Use the handle end of a wooden spoon (about 1/2″ in diameter).
- Butter the last 1″ of the spoon with a pat of butter, use a paper towel to rub it in.
- Press the handle into the brownie tart, going all the way to the bottom of the tart and twisting.
- Lift the spoon and continue making divots evenly, every 1″ or so over the surface of the tart.
- Note: if the spoon needs more butter, smear more over the end.
You’ll want to fill the newly formed wells with ganache and there are 3 ways to do it. Pick the one that works best for you! works best for you!
3 Ways To Fill Divots With Dark Chocolate Fudge Ganache
- If you have a steady hand, pour directly from the measuring cup into the holes.
- Use a small teaspoon to fill the divots with ganache.
- Transfer the chocolate ganache to a sandwich baggie. Seal it and make a small snip off the corner of the baggie. Gently squeeze to fill the divots.
NOTE: As the chocolate ganache dries, some of it may sink into the cake. That’s ok, refill the divots so they’re even with the top, then spread the remaining ganache over the surface of the Death By Chocolate Fudge Tart and smooth it with an offset spatula.
Decorating or garnishing this rich chocolate dessert recipe isn’t necessary, but if you’re doing this for a special occasion, a little embellishment can make it more festive. I found these holiday-ish white snowflake sprinkles and thought they’d be beautiful against the dark backdrop of dark chocolate fudge. At the very least, you’ll want to serve each slice with a scoop of Tillamook vanilla ice cream. Trust me, it’s the easiest and MOST DELICIOUS way to upgrade dessert this holiday season or anytime.
More Decorating Ideas
- Colored “jimmies” for a birthday party theme.
- Pastel sprinkles for spring or Easter.
- Red “hearts” or Red Hots For Valentines Day.
- White, Gold or Silver sugar pearls for Christmas, New Year’s Eve or Anniversaries.
- Place a stencil over the tart and sprinkle with powdered sugar or a dusting of cocoa. Carefully remove stencil.
- Mound a pile of fresh berries in the center of the tart (be sure that berries are COMPLETELY DRY before adding).
- Toasted whole pecans around the rim of the tart and center.
- Chocolate shavings mounded in the center of the tart
Note: You want to add the decorations while the ganache is still pliable, but not too wet. I usually add them about 30 minutes to an hour after spreading the ganache over the top of the tart, this way they stick, but don’t plop too deeply into the chocolate.
Don’t You Love Fancy Dessert Recipes That Are Easy To Make?
I do. I’m not much of a baker, so when I can create chocolate dessert recipes that elicit “oohs” and “aahs” from my diners without requiring a pastry pedigree from Le Cordon Bleu, I feel like that’s a WIN. If you’re like me and want to impress but don’t have the skill of a professional pastry chef, this recipe is a winner.
Serving Death By Chocolate Fudge Tart
This is no ordinary brownie pie, it’s deeply fudgy, and moist with dark chocolate flavor that will make your eyes roll back in your head with sheer pleasure. In fact, the flavor is so intense, you probably don’t need more than a sliver of the tart per serving and I highly recommend a scoop of this impeccable vanilla ice cream to go with. The creamy, cold Tillamook Old Fashioned Vanilla ice cream, augments the dark chocolate flavor of the tart, making it more enjoyable. They use more cream than air in their premium ice cream, making each bite lush, smooth and creamy. OMG, this combination is incredible.
More Chocolate Dessert Recipes:
- Luscious Amaretto Chocolate Mousse
- Ultimate Raspberry Truffle Brownie Bars
- Double Chocolate Layer Cake
More Desserts That Go With Ice Cream Recipes:
- Fresh Cranberry Pear Crisp with Herbs
- Soused Irish Whiskey Orange Bundt Cake
- Heavenly Mixed Berry Galette
- Peanut Butter Magic Shell
Death By Chocolate Fudge Tart
- 9 1/2" fluted tart pan with removable bottom
FOR BROWNIE TART:
- 1 cup pecans chopped
- 3/4 cup + 2 tablespoons unsalted butter
- 3 ounces good quality bittersweet chocolate
- 1/2 cup + 2 teaspoons Dutch processed cocoa
- 1 cup + 3 tablespoons sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 ounces cream cheese at room temperature, cut into small pieces
- 1/2 cup all purpose flour
FOR CHOCOLATE GANACHE:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate
- Tillamook Old Fashioned Vanilla Ice Cream
- Preheat the oven to 325°
- Cut a piece of parchment to fit the bottom of the tart pan. Spray the tart pan and place the parchment on the removable bottom. Spray the parchment paper and set aside.
- Toast the pecans by placing them on a cookie sheet and heating in the oven for 10-12 minutes or until fragrant and browned. Set aside to cool.
- Cut the butter into chunks and transfer to a microwaveable bowl or 2 cup glass measuring cup.
- Roughly chop 3 ounces of the chocolate and add it to the butter. Microwave in 20-30 second bursts, stirring after each burst until the chocolate and butter are smooth and combined. Transfer the chocolate mixture to a large bowl.
- Whisk in the cocoa powder. Add eggs one at a time and whisk after each addition. Add the sugar and whisk into the chocolate mixture. Whisk in the vanilla.
- Add the room temperature cream cheese to the chocolate mixture and whisk together until just very small bits of cream cheese remain. Whisk in the flour and salt, combining just until the flour is moistened.
- Chop the pecans finely and add to the chocolate mixture. Stir to combine. Transfer the chocolate brownie batter to the prepared tart pan and smooth over with a spatula.
- Bake the tart in a hot oven for 35-40 minutes or until a cake tester placed 1" from the edge comes out clean. (Note: interior will be very fudgy and seemingly undercooked.)
- Chop the chocolate very finely.
- Heat the cream in a glass measuring cup or bowl in the microwave for 45 seconds to a minute, until very hot.
- Add the chocolate to the hot cream and let sit for about 1 minute. Whisk the chocolate and cream together until silky and smooth. Set aside.
ASSEMBLE THE TART:
- Butter the handle end of a wooden spoon (about 1/2" diameter).
- When the tart just comes out of the oven, press the handle of the greased wooden spoon into the tart, all the way to the bottom, making a twisting motion. Continue to make the divots all over the surface area of the brownie tart, about 1" apart. You should have 24-28 divots.
- With a spoon or (if you have a steady hand) pouring from the glass measuring cup, fill each of the divots with the chocolate ganache.
- Carefully transfer the tart to a wire baking rack and let cool completely. The ganache will sink as the brownie cools, however, you can continue to fill them with more ganache, if necessary. When the tart is completely cool and the puddles begin to firm up. Spread the remaining ganache over the entire tart and even it out with an offset spatula. If you'd like to decorate with sprinkles or other garnish, do it now.
- Rest the tart, uncovered and at room temperature until the ganache has set and is firm to the touch.
- When ganache has set, place one hand flat on the bottom of the tart pan and with the other remove the collar. Use a thin offset spatula to wedge between the bottom of the tart pan and the parchment paper. In one quick movement, transfer the tart to a cake stand or platter.
- Slice and serve with a scoop of Old Fashioned Vanilla Ice Cream.