Barefoot Contessa's Brownie Tart

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter
• 3 1/4 cups semi-sweet 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 chopped walnuts
• 2 -3 tablespoons heavy cream

Recipe

• 1 grease and flour a 9-inch tart pan with removable sides.
• 2 preheat the oven to 350 degrees f.
• 3 melt the butter in a bowl set over simmering water.
• 4 add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
• 5 set aside to cool completely.
• 6 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.
• 7 in a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
• 8 fold the flour mixture into the batter until just combined.
• 9 pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
• 10 the inside will still be very soft.
• 11 cool to room temperature before removing the sides of the tart pan.
• 12 melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.