Brownie Tart
As the cool weather creeps in I have been inspired to test new brownie recipes. The first one I tried was from Tartine--decadently chocolatey but the middle was almost molten. It reminded me of the easy peasy brownie recipe I used to make from the box of Baker's Chocolate.
This Brownie Tart recipe from the Barefoot Contessa seemed worthy of a special occasion, so I made a gluten-free version for my son's 14th birthday. It's soft and chewy interior has a coffee-flavor and there's a crisp outer crust. I did leave out the nuts. Overall I felt it was too sweet, so the sugar has been reduced in this rendition.
Brownie Tart
Adapted from Barefoot in Paris by Ina Garten
Serves 8
6 Tblsp butter
3 cups semisweet chocolate chips or chunks
3 large eggs
1/2 cup sugar
1/2 Tblsp instant coffee granules
1/2 tsp vanilla extract
1/2 cup flour (use Cup4Cup for a gluten-free version)
1/4 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Line the bottom of a 10" tart pan with a circle of parchment paper and spray the sides with cooking spray.
Create a double boiler by setting a metal bowl into a saucepan with 1-2 inches of water over medium-low heat. Be careful not to let water get into the bowl! Melt the butter in the bowl, add 2 cups of chocolate chips and stir until it melts. Set aside to cool.
Using a stand mixer with a paddle attachment beat the eggs, sugar, coffee and vanilla on medium-high speed until light and fluffy, about 5 minutes. Stir in the cooled chocolate.
In a medium bowl combine the flour, baking powder, salt, 1 cup of chocolate chips and nuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35-40 minutes until the center is puffed and the top has cracks. (The inside will still be very soft.) Cool to room temperature before removing the tart from the pan. Serve with whipped cream or ice cream.
Brownie Tart
Adapted from Barefoot in Paris by Ina Garten
Serves 8
6 Tblsp butter
3 cups semisweet chocolate chips or chunks
3 large eggs
1/2 cup sugar
1/2 Tblsp instant coffee granules
1/2 tsp vanilla extract
1/2 cup flour (use Cup4Cup for a gluten-free version)
1/4 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Line the bottom of a 10" tart pan with a circle of parchment paper and spray the sides with cooking spray.
Create a double boiler by setting a metal bowl into a saucepan with 1-2 inches of water over medium-low heat. Be careful not to let water get into the bowl! Melt the butter in the bowl, add 2 cups of chocolate chips and stir until it melts. Set aside to cool.
Using a stand mixer with a paddle attachment beat the eggs, sugar, coffee and vanilla on medium-high speed until light and fluffy, about 5 minutes. Stir in the cooled chocolate.
In a medium bowl combine the flour, baking powder, salt, 1 cup of chocolate chips and nuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35-40 minutes until the center is puffed and the top has cracks. (The inside will still be very soft.) Cool to room temperature before removing the tart from the pan. Serve with whipped cream or ice cream.