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Ingredients
| unsalted butter: 6 Tbl |
| semisweet chocolate chips (chips): 3 1/4 cups |
| eggs: 3 (extra large) |
| granulated sugar: 1 cup |
| instant coffee: 1 Tbl |
| pure vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 1/4 tsp |
| Kosher salt: 1/4 tsp |
| walnuts (chopped): 1 cup |
| heavy whipping cream (fluid): 3 Tbl |
Barefoot Contessa's Brownie Tart
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Grease and flour a 9-inch tart pan with removable sides.
- Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water.
- Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
- Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
- In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined.
- Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
- The inside will still be very soft.
- Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.