The other day I had the luxury of watching paint dry (literally, our backdoor was being replaced and painted and therefore I couldn't close it for several hours). Usually, watching paint dry is a terrible task, but in this case it meant I got to work from home! Whenever I work from home I try to keep myself at the desk and off the couch, but towards the end of the day, I couldn't help it. Around 5 (which means the work day could have been over, right?), I clicked on the TV and to my surprise Ina Garten (aka The Barefoot Contessa, who I had just been writing about) was pulling a scrumptious brownie tart out of the oven. Now, I probably should hold on to this recipe because a bunch of you might have seen this episode also, but a) it looked amazing and b) I think it would make a great Super Bowl dessert, so I have to share.
To check out the recipe for Ina Garten's delicious brownie tart, read more
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.