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Barefoot Contessa's Brownie Tart

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.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Juenessa
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@Juenessa
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"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."
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  1. Karabea
    This was delicious! Super rich and chocolatey...great for chocolate lovers such as myself! :-)
    Reply
  2. deleworld
    This is the best Brownie Tart I have ever tasted, I made this for the family and now it has become a regular in our house.
    Reply
  3. Kittencalrecipezazz
    This is an excellent recipe as all of the Contessa's recipes are! this *is* rich so a small piece goes a long way, I use instant espresso granules for this in place of instant coffee which seemed to work just fine, also I will increase the sugar amount slightly the next time I make this, thanks for sharing Jeunessa, we really enjoyed this great treat!...Kitten:)
    Reply
  4. Juenessa
    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.
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