Barefoot Contessa S Brownie Tart Recipe

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

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.