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Mini Fudge Brownie Tarts | URBAN BAKES

Mini Fudge Brownie Tarts

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  • Author: URBAN BAKES
  • Total Time: 1 hour 15 minutes
  • Yield: 16 4-inch tarts 1x


A soft, tender, flaky pie crust with a chocolaty-rich brownie topped with hot fudge and toasted chopped walnuts! 


Units Scale


  • 2 cups + 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2/3 cup cold butter
  • 57 tablespoons cold buttermilk


  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup toasted walnuts, chopped (optional)



  1. In medium bowl, whisk flour, sugar and salt. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas.
  2. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
  3. Form dough into a ball and flatten into a disk shape on a floured surface. Cover with plastic wrap and allow to chill in the fridge for 30 minutes.
  4. Meanwhile, heat oven to 375 degrees.  In large bowl, melt butter in microwave on HIGH at 30 second intervals, stir and repeat if necessary until about 75% of the butter is melted.
  5. Whisk in sugar and cocoa. Beat in eggs and vanilla.
  6. Using a rubber spatula, fold in flour and walnuts until completely blended in the cocoa mixture.
  7. Using a rolling pin, on a clean floured surface, roll chilled dough about 1/8 to 1/4-inch thick.
  8. Lift one side of the rolled dough, slip under the tart pan and allow dough to droop into the shell. Lightly press to flatten dough onto the bottom and sides of pan. Reroll extra pastry scraps if necessary to fill the remaining tart pans.
  9. Spoon and spread 1 tablespoon of brownie mixture into each unbaked tart.
  10. Position each tart pan on a baking sheet and bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  11. Allow to cool for 1 minute in tart pan then gently remove to finish cooling on a wired rack.
  12. Once cooled, drizzle or spoon hot fudge onto each brownie tart and sprinkle toasted chopped walnuts, if desired. ENJOY!


Original recipe calls for approximately 16 tablespoons of brownie batter however, I would not recommend cutting the brownie ingredients by half. Options to use extra brownie batter: make more tarts or use to make regular brownies.

Do not pre-bake crust. Pre-baking will cause the crust to brown too quickly and may burn when baking the brownie inside.

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Cuisine: American

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