Brownie tartlets

Ingredients

• 125 gdark chocolate
• 100 gfinely chopped pecans
• 125 gbutter
• 2eggs
• 72 gplain flour
• 160 gsugar
• 5 ml (1 tsp)salt
• as neededbaking moulds

Instructions

1. 1

   Melt and mix

   Melt the chocolate and butter together in a bain-marie. Beat the eggs with the sugar until pale, then stir in the melted chocolate. Sift in the flour and salt, add the chopped pecans, and fold everything together gently.

2. 2

   Fill and bake

   Divide the mixture between baking moulds about 5 cm tall. Bake for about 25 minutes at 180°C.

3. 3

   Cool and serve

   Leave the tartlets to cool, then serve them with vanilla ice cream.

What are brownie tartlets?

Brownies are an American-style chocolate bake, usually known for their dense, tender crumb. These small mould-baked portions turn that familiar treat into a dessert that is easy to serve individually.

Chocolate and butter make the batter rich, while pecans bring a crisp contrast. The method keeps the mixture simple: melt, combine, fold and bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 846 calories, 10g protein, 71g carbs, 60g fat.

The sugar and flour provide most of the carbohydrates, while butter, chocolate and pecans contribute much of the fat; eggs and pecans provide some protein. Serve one tartlet with fruit alongside, or keep the vanilla ice cream portion modest for a more balanced plate.

Why the ingredients work

Dark chocolate: its deep flavour is the centre of the tartlets, and melting it with butter gives the batter a smooth base.

Pecans: chopped nuts distribute crunch through each portion. Keep the pieces small enough to fold in evenly.

Handle the batter gently

Eggs and sugar: beat these until pale before adding the chocolate mixture, as directed. This creates the starting point for the batter.

Flour and salt: sift them in, then fold rather than beating vigorously. Gentle mixing helps avoid a tough texture.

Watch the bake

Edges: the description calls for edges that are just set, which is a useful cue for a soft brownie-style middle. The recipe gives an approximate baking time of 25 minutes at 180°C.

Cooling: let the tartlets cool before serving so they can settle and are easier to lift from their moulds.

Moulds and serving

Moulds: use individual baking moulds about 5 cm tall, as specified. Divide the mixture between them without overfilling.

To serve: vanilla ice cream is the suggested accompaniment, providing a cool contrast to the chocolate and pecans. The tartlets can also be served with coffee.

Timing and preparation

The stated total time is 30 minutes, including about 25 minutes in the oven. Allow additional time for the tartlets to cool before serving.

Have the chopped pecans and sifted dry ingredients ready before combining the batter, so the folding stage is straightforward.

Recipe notes & tips

• Chop the pecans finely so they are easier to distribute throughout the batter.
• Use a heatproof bowl over gently simmering water for the bain-marie, keeping the bowl clear of the water.
• Beat the eggs and sugar until pale before mixing in the melted chocolate.
• Fold in the flour, salt and nuts gently rather than whisking the batter.
• Check the edges near the end of the approximate 25-minute bake, as the recipe calls for them to be just set.
• Let the tartlets cool before serving with vanilla ice cream.

Variations

• More crunch: Reserve a few chopped pecans to scatter over the tops before baking.
• Coffee pairing: Serve a cooled tartlet with a cup of coffee for an autumn or winter treat.
• Individual servings: Divide the batter evenly between smaller moulds, checking them for doneness during baking.
• Ice cream choice: Pair the tartlets with another flavour of ice cream if vanilla is unavailable.
• Nut-free option: Leave out the pecans for a smoother chocolate tartlet.

Common mistakes to avoid

• Overheating the chocolate: Melt it gently with the butter in a bain-marie so the mixture stays smooth.
• Adding dry ingredients all at once: Sift the flour and salt into the batter to help distribute them.
• Overmixing: Fold the flour and pecans in gently to avoid a heavy, tough result.
• Guessing doneness by time alone: Use the stated 25 minutes as a guide and look for edges that are just set.
• Serving too soon: Cool the tartlets before removing or serving them so they have time to settle.

How to store

Once cool, store the tartlets in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving, or warm briefly in a low oven; add ice cream just before serving.

Frequently asked questions