Zutaten für Barefoot Contessa's Brownie Tart
- Unsalted Butter
- Semi Sweet Chocolate Chips
- Extra Large Eggs
- 1 ¾ cups granulated sugar
- Instant Coffee Granules
- Pure Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- Kosher Salt
- ½ cup chopped walnuts
- 2 tablespoons heavy cream
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Zubereitung von Barefoot Contessa's Brownie Tart
- Grease and flour a 9-inch tart pan with a removable bottom.
- Preheat oven to 350°F (175°C).
- Melt 1 cup (2 sticks) unsalted butter in a heatproof bowl set over a pan of simmering water.
- Add 2 cups semi-sweet chocolate chips; remove from heat and stir until melted and smooth.
- Set aside to cool completely.
- In a large bowl, beat 4 large eggs, 1 ¾ cups granulated sugar, 2 teaspoons instant espresso powder, and 1 teaspoon vanilla extract on medium-high speed until light and fluffy (about 3 minutes).
- Gently fold in the cooled melted chocolate.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup semi-sweet chocolate chips, and ½ cup chopped walnuts.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour batter into the prepared tart pan and bake for 35-40 minutes, or until the center is puffed and a toothpick inserted near the center comes out with moist crumbs attached.
- Let cool completely in the pan before removing the sides of the tart pan.
- Meanwhile, melt the remaining ¼ cup semi-sweet chocolate chips with 2 tablespoons heavy cream in a small bowl set over simmering water. Stir until smooth.
- Drizzle the melted chocolate ganache over the cooled brownie tart.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
251g
Fat
100g
Carbs
25g
