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Barefoot Contessa's Brownie Tart Recipe

Indulge in Ina Garten's elegant Brownie Tart, a rich and decadent dessert straight from her "Barefoot in Paris" cookbook (2004). This recipe is easily adaptable – use a tart pan, springform pan, or even a pie plate! Get ready for a flawlessly fudgy center and a delightful chocolate crunch. Perfect for impressing guests or treating yourself.

Prep Time 20 mins
Cook Time 55 mins
Calories 671.5 kcal
Protein 17g
Rating 3.3 (3 Reviews)
Barefoot Contessa's Brownie Tart 98

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Barefoot Contessa's Brownie Tart

  1. Grease and flour a 9-inch tart pan with a removable bottom.
  2. Preheat oven to 350°F (175°C).
  3. Melt 1 cup (2 sticks) unsalted butter in a heatproof bowl set over a pan of simmering water.
  4. Add 2 cups semi-sweet chocolate chips; remove from heat and stir until melted and smooth.
  5. Set aside to cool completely.
  6. 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).
  7. Gently fold in the cooled melted chocolate.
  8. 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.
  9. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  10. 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.
  11. Let cool completely in the pan before removing the sides of the tart pan.
  12. 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.
  13. Drizzle the melted chocolate ganache over the cooled brownie tart.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

251g

Fat

100g

Carbs

25g

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Sweets & Sides Desserts French Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Chocolate Dietary Low Sodium Low In Something