Brownies are a fun fudgy treat most often prepared in a rectangular pan and cut into squares. But have you ever had a brownie tart? My first brownie tart I baked out of the Barefoot in Paris Cookbook, by Ina Garten. Her recipe is delightfully rich and easy to prepare and I love the fact that she uses a tart pan instead of the traditional 13 x 9 pan used for brownies.
Over the years, I have tailored the recipe for my taste, by adding a few extras and substituting the walnuts for pecans, which my family tends to enjoy. This Brownie Tart recipe, has a sprinkling of espresso powder for added coffee flavor and a little cocoa powder, which enhances the chocolaty taste.
You can bake this tart a day ahead and refrigerate it then, bring the tart to room temperature before serving, for a dinner party or holiday event. However, I usually bake and serve it on the same day for added freshness and I serve it with a fresh scoop of vanilla ice cream.
6 tablespoons butter
3 cups semi-sweet chocolate chips, divided
4 large eggs
1 cup organic sugar
1 teaspoon espresso powder
2 teaspoons vanilla extract
1/2 cup flour + more for chocolate chips
1 tablespoon good quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, toasted
1. Preheat the oven to 350 degrees. Butter and flour a 11-inch removable bottom tart pan. In a large microwavable bowl, add the butter and 2 cups of chocolate chips. Microwave on high for 1 minute. Remove the bowl and stir with a rubber spatula. Microwave again for 45 seconds and stir until smooth. Set the chocolate aside to cool. In a stand mixer, combine the eggs, sugar, espresso powder and vanilla. Mix on high speed for 2 minutes or until frothy.
2. Then, add the cooled chocolate and mix on medium speed for 2 minutes until combined.
3. Next, add the flour, cocoa powder, baking powder and salt. Mix on low for 30 seconds until just combined. Do not over mix, it will make the brownies tough.
4. Chop the toasted pecans and add 1 teaspoon of flour to the 1 cup of the chocolate chips, so they don’t sink to the bottom of the batter when baked. Add the chocolate chips and nuts to the batter mixture and mix on low speed until combined, 30 seconds.
5. Spread the batter into the prepared tart pan and bake for 35-45 minutes or until set.
6. Remove the tart from the oven and cool to room temperature, about 1 hour. You can cover with plastic wrap and refrigerate or serve immediately.
7. Slice the Brownie Tart and serve with a scoop of vanilla ice cream. Enjoy!