Dark Chocolate Brownie Tart

I love my job. I probably love everything about it. No… wait… I don’t like coding the Visa bill. OK, I like almost everything about my job. One of the most fun parts of my job is the menu tasting for our annual She Speaks Conference.

Our tasting took place a few days ago and, even though we were going to taste lots of different menu items, I still brought food. I think it’s a sickness. I may need an intervention.

Seriously, I love to bring something made with love to the people I love. It’s my way of, well… sharing love.

A few years ago I watched Ina Garten prepare a Brownie Tart on the Food Network. It looked DE-LISH! I printed the recipe and waited for the perfect opportunity. Visiting my treasured friend, Floyd, was just that opportunity.

I made a couple of minor tweaks to Ina’s original recipe and, of course, I replaced the semi-sweet chips with dark chocolate chips. This made for a very chocolaty, decadent brownie tart. And I wouldn’t have it any other way.

Love on a treasured friend with this Dark Chocolate Brownie Tart. I promise… they’ll love ya back

Dark Chocolate Brownie Tart

Ingredients:

• 1 cup chopped walnuts
• 6 tablespoons unsalted butter
• 3 1/4 cups dark chocolate chips (I use Ghiradelli)
• 3 extra-large eggs
• 1 cup sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons heavy cream

Preheat oven to 350 degrees.

Spread chopped walnuts on an ungreased cookie sheet or baking dish and bake in preheated oven for 8 minutes. Remove and set aside to cool.

Grease and flour a 9 inch tart pan with removable sides.

Melt the butter and 2 cups of the chocolate chips in the microwave or over a double boiler. As soon as the chocolate is almost melted, remove from heat (or microwave) and let sit for five minutes. Stir to melt and then set aside to cool for 20 minutes.

In a large bowl, beat together eggs, sugar, coffee granules, and vanilla until light and fluffy (about 2 minutes with a hand mixer on medium to medium high speed). Add the cooled chocolate and beat on low speed until combined.

In a small bowl, mix the flour, baking powder, salt, 1 cup of the chocolate chips, and the toasted walnuts. Add to the batter and beat on low just until combined.

Pour into prepared pan and bake for 35 minutes. The center will puff and the top may crack.

Cool on a rack until the tart is room temperature. Remove the sides of the tart pan.

Melt the remaining 1/4 cup of the chocolate chips with the heavy cream. Drizzle over the tart. Garnish with berries and/or whipped cream if desired.

For Ina’s original recipe, click HERE.

OK – go love on someone with chocolate!

P.S. Sweet Susanne, preparing for She Speaks makes me miss you more Know that you are loved and I think of you often.

Sweetest Blessings,
LeAnn