Ina Gartens 5 Star Brownie Tart Recipes

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OUTRAGEOUS BROWNIES



Outrageous Brownies image

With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 large brownies

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 12 x 18 x 1-inch baking sheet.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

INA GARTEN'S OUTRAGEOUS BROWNIES RECIPE - (3.9/5)



Ina Garten's Outrageous Brownies Recipe - (3.9/5) image

Provided by Cdreamgirl

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts, optional

Steps:

  • Preheat oven to 350°F. Grease a 12 x 18 x 1-inch baking sheet. Melt butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water, or in a double broiler. Slightly cool the chocolate mixture. In a large bowl, gently stir the eggs, coffee granules, vanilla, and sugar together until well mixed. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In another medium bowl, sift together 1 cup of flour, the baking powder, and salt. add the dry ingredients to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour everything into the baking sheet and bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 more minutes, until a toothpick comes out clean. Do not over bake! Allow cooling thoroughly, refrigerate, and cut into 20 large squares

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

INA GARTEN'S 5 STAR BROWNIE TART RECIPE



Ina Garten's 5 star Brownie Tart Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 11

6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet 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 (4 ounces) chopped walnuts
2 to 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.

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