brownies Archives - Page 2 of 4

Desserts

Malted Brownies

This recipe for malted brownies is a fun way to use a favorite childhood candy: malted milk balls. For a mess-free way to crush malted milk balls, place them in a resealable plastic freezer bag. Whack the freezer bag a few times with a rolling pin. Then push the rolling pin over the top of the bag, back and forth, until you have the desired consistency. It’s also a great stress reliever!

Malted Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening, and set aside.

In a medium saucepan, stir the semisweet chocolate and butter over medium-low heat until melted and smooth. Remove from heat and set aside.

In a medium bowl, whisk together the flour, malted milk powder and malted milk balls. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat the sugar and eggs together until thick and fluffy (about 2 minutes). Add the melted chocolate mixture and vanilla. Mix to combine. Using a spatula, fold in the flour mixture, just until combined.

Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 malted brownies.

Ingredients:

1 cup butter, cut into small chunks
1 cup all-purpose flour
1 cup malted milk powder
10 ounces semisweet chocolate, chopped
1 cup malted milk balls, crushed
1 1/2 cups dark brown sugar
3 eggs
1 tablespoon vanilla

Number of servings: 32

Cooking time: 30 minutes

1,562

Desserts

Peanut Butter Brownie Biscotti

For some, peanut butter is fun and flirty. And most equate chocolate – at least on some level – with love. But when you combine peanut butter and chocolate in a recipe like this for peanut butter brownie biscotti, well it’s downright lustful!

This is a great treat to make for your special someone to help celebrate Valentine’s Day. And [shameless plug alert!] for a lower calorie gift that will last much longer and bring much more pleasure for you both, accompany the peanut butter brownie biscotti with a signed copy of Baked Chicago’s Simply Decadent Brownies Cookbook.

Peanut Butter Brownie Biscotti

Preheat your oven to 375° F. In a large bowl, combine the peanut butter and butter. Beat with an electric mixer on medium speed for 1 minute. Add the sugar, cocoa powder and baking powder. Beat until combined. Add the eggs and vanilla, beating just until combined.

Use the mixer to incorporate about half of the flour before using a wooden spoon to stir in the remaining flour by hand. Fold in the dark chocolate.

Transfer the peanut butter brownie biscotti dough to a lightly floured surface and divide the dough in half. Shape each dough portion into a 9-inch long log roll. Place the rolls 3 inches apart on a large, ungreased cookie sheet. Flatten the rolls slightly, to about 2 inches wide.

Bake initially for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on the cookie sheet for 1 hour.

Preheat oven to 325° F. Transfer the baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch thick slices. Place the slices on ungreased cookie sheets. Bake for 10 minutes, before turning slices over. Bake for 10 to 12 minutes more, or until biscotti are dry and crisp. Transfer biscotti to wire racks to cool completely. Makes about 32 peanut butter brownie biscotti.

Ingredients:

1/3 cup crunchy peanut butter
1/4 cup butter, softened
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 cup dark chocolate, chopped

Number of servings: 16

Cooking time: 40 minutes

2,179

Desserts

Bacon and Salted Caramel Brownies

Bacon makes almost every recipe better. I love the crunchy texture of crispy bacon. This recipe for bacon and salted caramel brownies features both crispy bacon and a deep bacon flavor because it incorporates some of the bacon grease into the batter. It makes for a very rich, very decadent explosion of flavor for your taste buds. This bacon and salted caramel brownies recipe has received great response from readers of the Baked Chicago blog, which is why it’s featured in the Simply Decadent Brownies Cookbook.

Update as of 10/26/13: The genius folks over at America’s Test Kitchen share an easy way to make caramel in the microwave. It requires a bit less constant attention than making caramel on the stove top, so I’m sharing their video quick tip in case you prefer to use the microwave for the caramel in this recipe.

Bacon and Salted Caramel Brownies

Cook Time: 35 minutes

Yield: 16 servings

Bacon and Salted Caramel Brownies

Ingredients

4 slices of bacon

1/2 cup heavy cream

1/4 cup unsweetened cocoa powder

1 cup plus 1 cup granulated sugar, divided

6 tablespoons plus 1/2 cup salted butter, divided and cut into pieces

3 eggs

1 teaspoon vanilla

1 cup all-purpose flour

6 ounces dark chocolate, finely chopped

Instructions

In a medium skillet, fry the bacon slices until just crisp. Remove the bacon, reserving the bacon grease in the pan. Add the cream to pan and let cool. When the bacon has cooled, crumble or chop finely. Set aside.

In a medium saucepan, heat 1 cup of sugar over high heat until the mixture is liquid and deep amber in color. Add 6 tablespoons of butter and the cooled bacon cream mixture. Stir until the butter is melted. Add the chopped bacon and let cool.

Preheat your oven to 350° F. Lightly grease the bottom of an 8x8-inch baking pan with butter or shortening.

In a large saucepan, melt the remaining butter and dark chocolate over very low heat, stirring constantly. Remove from heat and stir in cocoa powder. Whisk until smooth and add in the eggs, one at a time. Mix in the remaining sugar, vanilla and flour, just until combined.

Spread half of the brownie batter in the prepared baking pan. Drop half of the bacon caramel mixture by tablespoon, evenly spaced, over the brownie batter. Spread the remaining brownie batter over the top, and then drop the remaining bacon caramel mixture by spoonfuls over the top of the brownies. Drag the back of the tablespoon through the batter to create a swirled effect.

Bake for 35 to 40 minutes. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 bacon and salted caramel brownies.

http://bakedchicago.com/bacon-and-salted-caramel-brownies/

Desserts

Turtle Brownies

These turtle brownies were, in part, inspired by a favorite childhood candy: Kathryn Beich’s Katydids. Kathryn Beich’s (part of the Nestle company in the 1960’s and 1970’s and possibly longer) had operations in Central Illinois near where I grew up. They worked with schools and churches with fundraising programs where you’d order your favorite confections, including Golden Crumbles, Butter Mints and Katydids. I remember selling the candy for school groups in yearly fundraising efforts.

Today, the Kathryn Beich brand is barely visible and no longer part of Nestle. A Google search found some old pictures of those tin cans that required a key to “unlock” the vacuum seal.

For anyone who remembers these cans, can you believe we were actually allowed to open them as kids? The edges were so sharp that you could cut a bitch. Personally, I also loved the caramel filled chocolate bars which amazingly seem to still be available.

While that “technology” may no longer be used, I do remember it definitely locked in the freshness of the candy. The Katydids would melt in your mouth. The crunchy pecans and caramel were bite-sized portions of addiction.

This recipe for turtle brownies is featured in the Baked Chicago’s Simply Decadent Brownies Cookbook, available at Amazon.com. Thanks to the many readers who have shared that this is one of their favorites in the book.

Update on 10/26/13: America’s Test Kitchen has a great suggestion for making caramel in the microwave. For those who may be a bit timid about making caramel from scratch on the stove top (it does require constant monitoring), this might be a better solution. This recipe uses the stove top method for the caramel in the turtle brownies, but you can get similar results following the instructions in this video.

Turtle Brownies

Cook Time: 30 minutes

Yield: 16 servings

Ingredients

1/4 cup butter

3 ounces dark chocolate, chopped

1/2 teaspoon plus 1/2 teaspoon salt, divided

1/4 teaspoon baking powder

1/2 cup all-purpose flour

1 cup plus 1 cup granulated sugar, divided

2 eggs

1/4 cup whole milk

1 teaspoon plus 1 teaspoon vanilla, divided

1/3 cup heavy cream

1 cup toasted pecans, chopped

1/3 cup water

Instructions

Preheat your oven to 325° F. Lightly grease the bottom of an 8x8-inch baking pan with butter or shortening. Melt the dark chocolate and butter in a heatproof bowl, set over pan of simmering water. Stir constantly until melted and smooth. Let the mixture cool slightly.

Whisk together in a large bowl this flour, baking powder and salt. Set aside. Whisk the sugar and eggs on medium speed with electric mixer until pale and fluffy (4 minutes). Add the chocolate mixture, milk and vanilla, mixing until combined. Reduce speed to low and add in the flour mixture, until well combined.

Pour the batter into your prepared baking pan. Bake for 28 to 30 minutes, or until a toothpick inserted comes out with a few dry crumbs. Let the brownies cool, about 30 minutes.

Bring 1/3 cup water and 1 cup sugar to a boil in a medium saucepan over medium-high heat. Constantly stir until the sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Cook until the sugar is a medium amber color (5 to 7 minutes). Remove from heat and add the heavy cream, 1 teaspoon vanilla and 1/2 teaspoon salt. Gently stir with a wooden spoon until smooth. Add pecans and stir until caramel begins to cool and thicken.

Spread the caramel over brownies. Refrigerate for one hour to help set. Let the turtle brownies stand at room temperature for 15 minutes before serving. Cut into 4 rows by 4 rows to make 16 brownies.

http://bakedchicago.com/turtle-brownies/

Desserts

Buttermilk Brownies

I’ve never cared for the taste of buttermilk straight up from the bottle, but in a recipe it is an entirely different story. When I first started baking with buttermilk, I didn’t really know what buttermilk was. Buttermilk is essentially the liquid that remains after churning butter…the milk from the butter. It has a yogurt-y flavor and is thicker than regular milk, but not as thick as heavy cream. Most commercially made buttermilk is made by adding a lactic acid bacteria culture to pasteurized skim or non-fat milk (and may or may not have added butter flecks).

These buttermilk brownies call for a small amount of buttermilk, so if you don’t have buttermilk in stock and don’t want to purchase an entire bottle, then you have a few homemade options before you:

Substitute for buttermilk: Pour 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Then pour enough milk in the measuring cup to bring the liquid up to the 1 cup mark. Let stand for 5 minutes, then use as buttermilk replacement in your recipe.
Make buttermilk at home: Pour 1 cup of heavy cream (avoid ultra-pasteurized) in a medium mixing bowl. Use an electric mixer to whip the cream until you have butter. Pour off the clear buttermilk liquid to use in your recipe. [If you want to use the butter, knead it under cold water for a couple of minutes to remove any residual buttermilk. Then store in your refrigerator until ready to use.]

Buttermilk Brownies

Cook Time: 35 minutes

Yield: 24 servings

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

1 1/2 teaspoons vanilla

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 13x9-inch baking pan with butter or shortening.

In a medium bowl, combine the flour, sugar, baking soda and salt. Set aside.

In a medium saucepan, combine the water, butter and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove the saucepan from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add in the eggs, buttermilk and vanilla. Beat for 1 minute.

Spread the buttermilk brownies batter in the prepared baking pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Let the brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

http://bakedchicago.com/buttermilk-brownies-2/

Desserts

Dark Chocolate Flourless Brownies

I’ve always been surprised how little flour actually goes into most brownie recipes. Usually, the recipe calls from a half cup to a full cup of all-purpose flour. A little flour goes a very long way. And I was even more surprised when I first tried these dark chocolate flourless brownies because you almost can’t tell there’s no flour in them at all. They’re actually very moist and gooey and kind of melt in your mouth. If you have a favorite flourless baking recipe, I’d love you to share it with me and the readers of Baked Chicago.

Dark Chocolate Flourless Brownies

Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening.

In a medium bowl, whisk together the cocoa powder, baking soda and salt. Set aside.

In a large heatproof bowl, combine butter, sugar and dark chocolate. Place the bowl over simmering water in a saucepan. Stirring often, heat until the butter and chocolate are melted and the mixture is smooth. Remove from heat and whisk in the eggs, water and vanilla. Stir in the cocoa powder mixture; fold in the chocolate chips.

Spread the batter in the prepared baking pan. Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Lightly dust with powdered sugar and cut into 4 rows by 4 rows to make 16 dark chocolate flourless brownies.

Ingredients:

1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into small pieces
1 1/4 cups granulated sugar
1 1/4 cups dark chocolate, chopped
4 eggs
1/2 cup cold water
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Number of servings: 16

Cooking time: 40 minutes

1,431

Desserts

Honeycrisp Apple Caramel Brownies

I just picked up at the store what might be my last batch of Honeycrisp apples for this season. I’ve been to Mariano’s, Jewel, Dominicks and Whole Foods and it seems everywhere that the only remnants are banged up and not up to my apple standards. So it looks like after I make this batch of Honeycrisp Apple Caramel Brownies that I’ll have to be patient until October when the next harvest hits. If you don’t have access to Honeycrisp apples where you live, you can substitute Granny Smith apples which are usually available year round everywhere.

Honeycrisp Apple Caramel Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening. Set aside.

In a medium bowl, stir together the flour, cinnamon, baking powder, salt and baking soda. Set aside.

In a separate bowl, use a mixer to beat together butter, sugar and egg (about 2 minutes). Fold in the apples and caramel candies by hand until combined. Add the flour mixture and stir until combined.

Spread the batter into the prepared baking pan. Sprinkle chopped peanuts on top. Bake for 40 minutes, or until golden brown and slightly firm. Cool completely, about 1 hour. Cut into 16 bars. [If you decide to serve warm, try this dessert a la mode with some quality French vanilla ice cream or gelato.]

Ingredients:

1/2 cup butter
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 3/4 cup Honeycrisp apples, cored, peeled and cut into 1/2-inch cubes (about 2 large apples)
30 soft caramel candies, unwrapped
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup peanuts (salted and skinless), chopped

Number of servings: 16

Cooking time: 40 minutes

4,544

Desserts

Stout-glazed Brownies

You don’t have to be Irish to appreciate these stout-glazed brownies. Whenever I hear the word “stout,” I immediately think of the adjective, which usually refers to a person who is (somewhat) fat or has a heavy build. Growing up, I was a “stout” child and I remember hating to go shopping for clothes. Almost nothing off-the-rack would fit me without some kind of alteration. I remember having to shop in the “husky boys” section for clothes. Husky typically means big and burly or strong. I don’t know if husky is better than stout when it comes to describing kids’ clothes. But I do know that I much prefer “stout” as a noun, which means a strong, dark beer brewed with roasted malt or barley. If a beer is a stout, it’s considered to have a strong or the strongest flavor.

There are several kinds of stout beers: dry (Irish), imperial (Russian), porter, milk, oatmeal, coffee, oyster and even chocolate! Chocolate and beer often makes for a great combination in recipes. These stout-glazed brownies will have you dancing an Irish jig with each bite.

Want to share these stout-glazed brownies with the kids? Here are some things to consider when baking or cooking with alcohol:

alcohol boils at 172° F, so almost any kind of baking or cooking with alcohol won’t leave any in the food once it’s done. It evaporates quickly.
there’s not much alcohol in beer to begin with. It’s mostly water.
there’s not enough alcohol in beer for it to burn.

Bob’s your uncle!

Stout-Glazed Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×9-inch baking pan with butter or shortening. In a medium saucepan, bring the stout to a boil and cook until reduced to 1/2 cup (about 10 minutes). Let cool and set aside.

In a medium heatproof bowl set on a small saucepan of simmering water, melt 12 ounces of dark chocolate and 1 cup butter. Stir constantly, until smooth. Remove from heat and cool slightly.

Whisk the sugar, eggs and vanilla in a large bowl. Gradually whisk in the chocolate mixture and 1/4 cup stout, reserving the remaining stout. Fold in the flour and 1 1/4 teaspoons salt.

Spread the batter in the prepared baking pan. Bake for 35 to 40 minutes, or until the brownies surface begins to crack. Toothpick inserted in the center should come out with moist crumbs. Cool for 20 minutes.

Stir the remaining 4 ounces of dark chocolate in a medium heatproof bowl, set on top of small saucepan of simmering water, until melted and smooth. Add the reserved 1/4 cup stout, remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Whisk until well blended.

Pour the warm glaze over the brownies. Let stand until glaze is set (about 40 minutes). Cut into 4 rows by 4 rows to make 16 stout-glazed brownies.

Ingredients:

1 cup stout
3/4 cup all-purpose flour
1 cup plus 2 tablespoons butter, divided
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
12 ounces plus 4 ounces dark chocolate, chopped, divided
1 1/4 teaspoons and 1/4 teaspoon salt, divided

Number of servings: 16

Cooking time: 35 minutes

2,103

Desserts

White Chocolate Pecan Brownies

Is a brownie still a brownie if it has only white chocolate in its recipe? Some might call it a blondie, but isn’t that just a sub-category of the brownie family? Do you really care what you call it as long as it’s delicious and easy to make? No. So with that, I give you this white chocolate pecan brownies recipe to try for yourself. We’ll save the debate over “is white chocolate really chocolate at all?” for another time. Enjoy!

White Chocolate Pecan Brownies

Preheat your oven to 350° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a small, heavy saucepan, combine 6 ounces white chocolate and butter. Cook over low heat, stirring until melted. Remove the white chocolate from heat and let cool for 10 minutes.

In a medium bowl, add eggs and sugar. Stir in white chocolate mixture with a spatula, just until combined. Add in the flour and vanilla, stirring just until smooth. Fold in the pecans.

Spread the pecan brownie batter in the prepared baking pan. Bake for 25 minutes, or until top is lightly golden. Immediately sprinkle the remaining 2 ounces of white chocolate over the brownies. As the white chocolate melts, use spatula to spread it over the pecan brownies.

Let the white chocolate pecan brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

Ingredients:

6 tablespoons butter
2 eggs
1/4 cup granulated sugar
6 ounces plus 2 ounces white baking chocolate, chopped, divided
1 cup all-purpose flour
1/2 teaspoon vanilla
1/2 cup pecans, chopped

Number of servings: 16

Cooking time: 25 minutes

2,918

Desserts

Chipotle Chocolate Brownies

Like some heat in your chocolate? The smoky chipotle chiles and earthy unsweetened cocoa powder add a depth and richness to this chipotle chocolate brownies recipe. On a 4-alarm rating scale, I’d give this a 2-alarm rating for heat. If you’d like to go full tilt, double the amount of ground chipotle powder to 2 teaspoons. Or if you want to dial it down, just substitute any chipotle powder you remove with additional ground cinnamon for balance.

Chipotle Chocolate Brownies

Preheat your oven to 325° F. Lightly grease the bottom of a 13×9-inch baking pan with butter or shortening, and set aside.

In a small saucepan, combine the dark chocolate and butter. Stir constantly over very low heat until completely melted and smooth. Cool slightly. In a small bowl, combine the flour and cocoa powder; set aside.

In a large bowl, combine the sugar, espresso coffee powder, cinnamon and chipotle powder. Add in the chocolate mixture. Beat with a mixer on medium speed for about 1 minute. Add the eggs, one at a time, beating on low speed after each addition just until combined. Mix in the vanilla. Add the flour mixture, a half cup at a time, beating on low speed just until combined.

Spread the brownie batter in the prepared baking pan. Bake for 35 to 40 minutes, or until edges start to pull away from sides of pan. Cool completely, about 1 hour, on a wire rack.

Dust with unsweetened cocoa powder and cut into 8 rows by 4 rows to make 32 brownies.

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground chipotle powder
6 eggs
2 teaspoons vanilla
1 tablespoon instant espresso coffee powder

Number of servings: 32

Cooking time: 35 minutes

4,679

Desserts

Brownie Pops

Brownie pops are perfect for a wedding, large family gather or a child’s birthday party. Your guests can enjoy a bite of a great dessert to satisfy the sweet tooth without having to feel guilty about eating a gigantic dessert – or worse yet wasting it when they don’t eat it all. I’m not a parent but I’ve got 19 nieces and nephews so I’ve seen first-hand how often a kid will want a bite of something….and that’s it. Brownie pops are fun to eat and the small portions mean that food will most likely not go to waste and you can serve a greater variety of flavors so guests can sample them all.

Brownie Pops

Cook Time: 22 minutes

Yield: 20 servings

Ingredients

1/2 cup and 1/4 cup butter, divided

2 ounces and 1 ounce unsweetened baking chocolate, divided

1 cup granulated sugar

3/4 cup all-purpose flour

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup confectioners' sugar

16 ounces almond bark (vanilla or chocolate-flavored)

40 lollipop sticks

nonpareils, jimmies and candies for decoration

Instructions

Preheat your oven to 350° F. Lightly grease an 8-inch square baking pan and set aside.

In a saucepan, combine 1/2 cup butter and 2 ounces of baking chocolate. Cook over medium heat, stirring constantly until melted. Remove from heat and set aside to cool slightly.

In a medium bowl, whisk together the granulated sugar, flour and salt. Pour in the almond bark mixture, and add the eggs and vanilla. Mix well.

Spread the batter evenly in the prepared baking pan. Bake for 22 minutes, or until the brownies begin to pull away from the sides of the pan. Cool pan completely, preferably on a wire rack.

Melt the remaining butter and baking chocolate in another saucepan over medium heat. Stir constantly until melted, and set aside.

Crumble the cooled brownies into a large bowl. Add the chocolate-butter mixture and confectioners' sugar and mix well.

Shape 1-inch balls with the crumbled brownie mixture. Place them on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and refrigerate until firm (at least 2 hours, but you may also refrigerate overnight).

Melt the almond bark according to package directions and keep warm. Remove one-third of the brownie balls from the refrigerator and insert the lollipop sticks. Dip the brownie balls into the melted almond bark coating. Swirl or tap off any excess. Press the coated brownie balls into your preferred decorations. I recommend using ramekins to hold each of the different decorations. At this point, you could also enlist the help of your birthday boy or girl to help with the decorating [yes, it's that easy].

Place the coated brownie pops onto parchment paper and let stand until the coating is set. Repeat with the remaining brownie pops until done. You can make these brownie pops up to one day before your event, but refrigerate any items in an airtight container.

http://bakedchicago.com/brownie-pops/

4,063

Desserts

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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