11 Brownie Tart Dough Recipes

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BAREFOOT CONTESSA'S BROWNIE TART



Barefoot Contessa's Brownie Tart image

From Barefoot in Paris, 2004. This dessert is very elegant and rich. If you don't have a tart pan, use a springform pan or even a pie plate--which is what Ina used when she made it on her cooking show.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Grease and flour a 9-inch tart pan with removable sides.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a bowl set over simmering water.
  • Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
  • Set aside to cool completely.
  • 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.
  • In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
  • Fold the flour mixture into the batter until just combined.
  • Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
  • The inside will still be very soft.
  • Cool to room temperature before removing the sides of the tart pan.
  • Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

Nutrition Facts : Calories 671.5, Fat 42.3, SaturatedFat 20, Cholesterol 120, Sodium 107.1, Carbohydrate 76.7, Fiber 5.2, Sugar 62.8, Protein 8.9

CHOCOLATE BROWNIE TART



Chocolate Brownie Tart image

Categories     Chocolate     Dessert     Bake     Pecan     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

CRUST
1 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 ounce unsweetened chocolate, chopped
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons milk
1 teaspoon vanilla extract
FILLING
1/2 cup (1 stick) unsalted butter, room temperature
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup all purpose flour
1/2 cup chopped pecans, toasted
TOPPING
2 ounces semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vegetable oil
2 ounces good-quality white chocolate, chopped

Steps:

  • FOR CRUST:
  • Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
  • Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
  • FOR FILLING:
  • Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
  • FOR TOPPING:
  • Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
  • Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

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