Desserts

Brownie Tart

brownie tart

This brownie tart recipe is very simple to make, yet it can be quite elegant in its presentation. It’s a great dessert recipe for a dinner party or celebrating a special occasion at home (like Hump Day).

Brownie Tart

Preheat your oven to 350° F.  Lightly grease and flour a 9-inch tart pan with removable sides.

In a small heatproof bowl set over a saucepan with simmering water, melt the butter. Add 2 cups of semisweet chocolate chips and remove from heat. Stir until the semisweet chocolate completely melts. Set aside to cool to room temperature.

In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, espresso powder and vanilla on medium-high speed until light and fluffy (about 3 minutes). Stir in the cooled chocolate mixture.

In a separate medium bowl, combine the flour, baking powder, salt, 1 cup of semisweet chocolate chips and walnuts. Fold the flour mixture into the batter, until just combined.

Pour the batter into the prepared tart pan. Bake for 35 to 40 minutes, or until the center is puffed (top may crack slightly). Let the brownie tart cool to room temperature before removing from the tart pan.

Melt the remaining 1/4 cup semisweet chocolate chips with the heavy cream in a small saucepan over medium-low heat. Stir until smooth and remove from heat. Drizzle the chocolate over the tart and slice into 8 wedges. This brownie tart is great on its own, or perfect for pairing with your favorite ice cream.

Brownie Points: If you don’t have a tart pan, use a standard 9-inch pie pan as a substitute.

 

Ingredients:

6 tablespoons butter
3 1/4 cups semisweet chocolate chips
3 eggs
1 cup granulated sugar
1/2 teaspoon vanilla
1 tablespoon instant espresso powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup walnuts, chopped
2 to 3 tablespoons heavy cream

 

Number of servings: 8

Cooking time: 35 minutes

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