The Global Vegetarian

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Warm Eggless Chocolate Brownie Tart

Pooja Jhunjhunwala

Let me introduce you to a mind-blowing chocolate dessert that is just a show stopper. An eggless chocolate brownie tart recipe that is one of the best eggless chocolate desserts you’ll bake or eat. A gooey chocolatey brownie baked into a pie shell that is just so rich and indulgent. A very very easy dessert to make with minimum ingredients and one bowl so that is a bonus. This is one of my new favorite desserts, and once you try it, it’ll be yours too.

Happy Baking!

Servings: 5-7 servings

Prep Time: 15 mins

Cooking Time: 20 mins

Total Time: 30-40 mins

Ingredients: 

  • 1 pie crust- a flour crust or graham cracker crust would be great

  • 130g chocolate 

  • 60g butter

  • 160g condensed milk

  • 1 tsp coffee, optional

  • 1.5 tsp vanilla essence

  • 2 tbsp Milk

  • 2 tbsp Sugar 

  • 45g flour sifted

  • 1/2 tsp baking powder

  • 20g cocoa powder sifted

  • 1/4 tsp salt

Directions: 

  1. Preheat oven to 350F.

  2. Prepare pie crust as per package instructions.

  3. In a bowl add butter, chocolate, and condensed milk. Melt it together on a double boiler or in a microwave.

    • Double boiler- In a saucepan bring some water to boil. Place the boil over it (pan should be smaller than the bowl) Melt it together, stirring frequently.

    • Microwave- In a microwave-safe bowl, melt them together for 1 min. Stir together and then reheat for 30 seconds as needed stirring in between. This prevents the mixture from overheating and melts evenly.

  4. Add vanilla, milk, and coffee and mix it in.

  5. Add flour, sugar, baking powder, salt, and cocoa powder and mix till combined. Do not over mix.

  6. Pour in prepare crust and bake at 350F for 12-15 mins.

  7. Let it cool for 2-3 mins.

  8. Top with ice cream and serve!

Notes/Tips:

  • Crust suggestions: Flour, graham cracker, parle-g, chocolate biscuit crust. For a graham cracker crust recipe, click here.

  • Do not over mix the ingredients when making the filling.

  • Coffee is optional. Do not add if making for children or pregnant women.

  • I like to serve it hot with ice cream but you could serve it cooled too. Do not serve it too cold.

  • Vegan- Use a vegan butter and almond milk