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Chocolate chip brownie tarts on a wood cutting board with a glass of milk
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3.95 from 51 votes

Chocolate Chip Brownie Tarts

Chocolate Chip Brownie Tarts are bite-sized desserts with a tender chocolate chip cookie shell and a soft, rich brownie center. This recipe combines two beloved desserts into one beautiful baked treat. 
This recipe makes 24 mini tarts (baked in a mini muffin pan). See recipe notes to use a regular muffin tin.
Prep Time20 mins
Cook Time9 mins
Total Time29 mins
Course: Dessert
Keyword: chocolate, cookies, easy dessert recipe
Servings: 24 tarts
Calories: 114kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowl
  • Small Saucepan
  • Mini Muffin Tin


Chocolate Chip Cookie Crust:

  • 6 Tbsp Unsalted Butter, melted
  • 1/2 cup Light Brown Sugar, packed
  • 2 Tbsp White Sugar
  • 1 Large Egg
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cup (187 g) All-Purpose Flour
  • Pinch of Kosher Salt
  • 1/2 cup + 1 Tbsp Mini Chocolate Chips

Brownie Filling:


  • Preheat oven to 325 F. Grease a mini muffin tin (you’ll need one that has 24 spaces or will need to bake these in batches; see note if using a regular muffin tin).
  • Prepare Crust: In a medium mixing bowl, beat together butter (just the portion for the cookie crust) and both sugars until smooth. (Note: you can do this by hand or using a mixer.) Add egg and vanilla and stir to combine. Add flour and salt and mix well. Stir in mini chocolate chips.
  • Put the chocolate chip cookie dough in the refrigerator to chill while making the brownie filling (chilling the dough briefly will make it easier to work with).
  • Prepare Brownie Filling: In a small saucepan, heat butter (portion for the filling) just until melted. Remove from heat and whisk in sugar and cocoa powder until smooth. Whisk in egg and 1 Tbsp flour. Set mixture aside until cool enough to touch (this should take about 10 minutes; you can transfer the batter to a mixing bowl and put it in the refrigerator if you want to cool it more quickly.)
  • Assemble Tarts: Divide the cookie dough evenly between the spaces of a muffin tin. (Just drop the dough into the spaces to start, and rearrange as needed utnil each space contains about the same amount.) Roll each ball of dough into an even round. Use your fingers to press the dough out into the sides of the muffin tin, creating a thin tart shell. (Note: if the dough sticks, dip your fingertips in water first.)
  • Divide brownie batter evenly between tart shells.
  • Bake until the brownie filling is puffed and just barely set in the middle, 9 to 11 minutes.
  • If you'd like, add a tiny pinch of flaked sea salt (like Maldon) to the top of each tart as soon as they come out of the oven. (This is optional, but I always love the balance and texture that comes from a tiny pinch of salt on sweet baked goods.)
  • Let tarts cool in the muffin pan.
  • Store in a sealed container at room temperature for up to 3 days.


Regular Muffin Pan - If you don’t have a mini muffin pan, you can make these in a regular muffin pan. To do this, you need to make the chocolate chip cookie crust as written but double the ingredients for the brownie filling. Prepare the tarts according to the instructions in a regular muffin pan, making sure that the chocolate chip cookie shell is quite thin. Bake the tarts at 325 F until the brownies are puffed and just barely set in the middle, 16 to 18 minutes. This makes 12 tarts in a regular muffin tin.


Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 8mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 199IU | Calcium: 9mg | Iron: 1mg