Brownie Tart

This Brownie Tart/Pie has a deep intense and rich chocolate flavor with a nice fudgy texture. One afternoon, after running errands I was sitting with my kiddo on the couch and turned on the TV and Ina Garten was pulling a scrumptious brownie tart out of the oven and it really made my sweet tooth ache. I can’t resist a fudgy gooey brownie and believe me I have enough will power to overlook the dessert section otherwise! But a Brownie in its fancy yet rustic tart avatar as gooey, fudgy and chocolatey and as this one is not to be ignored... I could taste and smell the intense choco flavor even through my TV screen... lol :). Immediately got up from the couch and made it within the hour. I totally love her Barefoot Contessa, everything she makes always looks divine and awesome and she makes it all seem so effortless. It turned out so good as Ina would say, what could be bad about brownies?! 

Ingredients: 

Unsalted butter ....................... 6 tbsp (3/4 stick)

Semisweet chocolate chips ......... 3 1/4 cups (20 ounces)

Eggs .................................... 3 large

Sugar ................................... 1 cup

Instant coffee granules ............... 1 tbsp

Pure vanilla extract .................. 1/2 tsp

All-purpose flour ...................... 1/2 cup

Baking powder ........................ 1/4 tsp

Salt ..................................... 1/4 tsp

Chopped walnuts ..................... 1 cup

Heavy cream .......................... 2 to 3 tbsp

Method:
1. Grease and flour a 9-inch tart/pie pan. Preheat the oven to 350 deg 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 or with a hand blender, beat the eggs, sugar, coffee and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.


4. 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.

5. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart. Serve and ENJOY!

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