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Brownie Tart Recipe

Brownie Tart

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Average Rating:

Total Reviews: 184

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  • 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!

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  • 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.

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  • 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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  • on January 28, 2013

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    Great recipe! I made it as stated except I only had two cups of chocolate chips, so I didn't add any additional to the batter. However, it turned out great without them. Very moist and chewy, exactly the kind of brownie I was hoping for. I'd definitely make these again.

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  • on November 02, 2012

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    Very rich. Very delicious. If making again, I'd probably leave out the coffee--I used Starbuck's Via and I think it effected the texture ever so slightly. I prefer an unadulterated chocolate taste too. I also had to use bittersweet chocolate as opposed to semisweet which was delicious all the same. This recipe would work well with a crust too if one were so inclined.

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  • on October 03, 2012

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    Followed this recipe to the dot except that I added cashews instead. My brother loved it and couldn't have enough! This is recipe is getting saved!

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  • on September 21, 2012

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    please put Ina on more she is the best and classyist chef you have

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  • on July 26, 2012

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    I've been wanting to try this recipe ever since I watched this episode on TV, and I finally had a chance to make it when I was invited for a dinner at friend's and asked to bring a dessert.
    It was so chocolatey, fudgey, chewy, and so good. I was able to taste a hint of coffee, but everybody else at the dinner said they couldn't, and they said instead it tasted like a really dark unsweetened chocolate. The coffee definately gives a lot of body and depth to this dessert. I made it with hazelnuts which I happened to have on hand and served with sliced strawberries with balsamic vinegar and whipped cream. It was SO heavenly!!
    Definitely making this again.

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  • on March 01, 2012

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    Delicious, very easy too. The tart comes out moist and fudgy, almost like a flourless chocolate cake. I substituted a mix of chopped bittersweet/ 70% chocolate for the 1 cup mixed in the batter and for the drizzle because I like richer chocolate.

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  • on February 25, 2012

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    This is my first time to try one of Ina's recipes. It received rave reviews and will be made again. We liked it served with fresh berries
    to counter the wonderful richness. Great excuse to buy the tart pan as well.

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