4 Videos | Photo: Brownie Tart Recipe
Directions
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
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.
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By VictoriousCooker85
Rochester, NY
on February 25, 2013
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I'm not sure what happened when I made this recipe. I was so excited to make this, it looked amazing on the show (but doesn't everything. Anyways, I followed the recipe to a T, and when I baked it, the thing rose like a soufle. It was about 2 inches off the pie plate... which I only noticed because I smelled something burning, and realized that there was a ton of brownie filling spilling out of the sides and burning on the bottom of the oven. At that point, all I could do was throw some tin foil down to catch the remaining droppings. When it finally cooled, the top did not settle and crack as it had on the show and even though the pie pan was thoroughly greased, it still stuck completely to the bottom. It didn't taste amazing because most of the ooey gooey was on the bottom of my oven, but none-the-less it had potential to be delicious. I will try this again, crossing my fingers that I did something wrong that I am just not aware of!
By llreed705_12852333
eugene, or
on February 12, 2013
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Yumm! I left these sitting on the kitchen counter overnight and when I came downstairs I could smell the coffee and chocolate before I got there. Followed the recipe exactly. Baked for 40 minutes. Wonderful and a definite keeper recipe, but rich.
By kimbuck628
quincy, MA
on February 03, 2013
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It was just ok! Didn't like the fact that the top was so crusty. The middle was gooey which was good, but wasnt crazy about the flavor. Probably will never makenthisnagain!!
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