This Barefoot Contessa’s Brownie Tart recipe has to be one of my all time favorite chocolate desserts. After showing our home yesterday and getting ANOTHER contract signed, I decided to celebrate and make this chocolate brownie last night. You might have even seen my Insta story of George sitting on the counter helping me bake. He was in complete heaven staring at the mixer working it’s magic! I have never seen a baby love a mixer more than G does! 🙂
Anyway, this dessert is so so good if you are in the mood for chocolate. I love that it has very little flour. It is made with over 3 cups of chocolate chips. That gives you one gooey chocolate brownie. This dessert is great alone or with a little whipped cream. I love chocolate and caramel together, so I whipped up whipped cream with salted caramel ice cream topping in it instead of sugar. Pure genius! The combo of these 2 together is magic. If you are looking for a little special treat to kick off your weekend look no further than the Barefoot Contessa’s Brownie Tart! 🙂
I hope you have a great weekend! XO!
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
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 top may crack). 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.