Barefoot's Brownie Tart

The other day I had the luxury of watching paint dry (literally, our backdoor was being replaced and painted and therefore I couldn't close it for several hours). Usually, watching paint dry is a terrible task, but in this case it meant I got to work from home! Whenever I work from home I try to keep myself at the desk and off the couch, but towards the end of the day, I couldn't help it. Around 5 (which means the work day could have been over, right?), I clicked on the TV and to my surprise Ina Garten (aka The Barefoot Contessa, who I had just been writing about) was pulling a scrumptious brownie tart out of the oven. Now, I probably should hold on to this recipe because a bunch of you might have seen this episode also, but a) it looked amazing and b) I think it would make a great Super Bowl dessert, so I have to share.

To check out the recipe for Ina Garten's delicious brownie tart, read more

Brownie Tart
From Ina Garten

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

1. Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Stir in the cooled chocolate.
5. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
6. Fold the flour mixture into the batter until just combined.
7. 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.
8. Cool to room temperature before removing the sides of the tart pan.
9. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

Print recipe with images | without images