Barefoot Contessa's Brownie Tart
From barefoot in paris, 2004. this dessert is very elegant and rich. if you don't have a tart pan, use a springform pan or even a pie plate--which is what ina used when she made it on her cooking show.
Steps
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 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.
Ingredients
unsalted butter, semi-sweet chocolate chips, extra-large eggs, sugar, instant coffee granules, pure vanilla extract, all-purpose flour, baking powder, kosher salt, walnuts, heavy cream