I can’t remember how many times I’ve made this Brownie Tart – hundreds for sure! It was a top seller when I baked for a restaurant several years ago. Not only is the brownie rich, fudgy, and chocolatey all by itself, but then it’s drizzled with caramel, and sprinkled with flakes of sea salt! What an amazing combination of flavors!
The brownie itself can be baked in a traditional 13″ x 9″ pan, and cut into squares. However, I like the presentation afforded by baking it in a round 11″ or 12″ tart pan with a removable bottom. This allows for cutting 8 pie-shaped servings. (If you use a pan smaller than 11″, you will need to remove a scoop or 2 of the batter. I make 1 or 2 small individual tarts with the excess batter).
Preheat oven to 325 degrees. Spray pan with cooking spray. Line bottom of pan with parchment paper.
Ingredients:
2 c semisweet chocolate chips
1 stick unsalted butter
3/4 c light brown sugar
3/4 c granulated sugar
4 large eggs
1 tsp vanilla
1/2 tsp salt
1 c all purpose flour
1 c chopped walnuts (optional)
Melt butter and chocolate chips in the top of a double boiler, over lightly simmering water. Stir until melted and mixture is smooth. Remove from heat, and cool slightly.
Fold in both sugars.
Gently whisk in eggs, 1 at a time.
Add vanilla and salt.
Fold in flour.
Fold in chopped nuts. Spread in prepared pan.
Bake at 325 for approx. 50 min (depending on your pan size). The brownie will puff up slightly, and start to crack a little. A toothpick inserted into the center should come out almost clean. These are designed to be “fudgy” so extend the bake time if you prefer them “less fudgy”.
Cool completely. Slice as desired, and top with a good store-bought caramel sauce. Sprinkle with flaked sea salt.
A few tips: I do not recommend refrigerating this brownie – it is best kept at room temp – covered – for up to a week. It will, however, freeze very well for up to 3 mo!
Also, you can get cleaner cuts using a long knife, held under hot water prior to slicing. Repeat for each slice.
Not only is this brownie tart rich, fudgy, and chocolate all by itself, then it’s drizzled with caramel, and sprinkled with flakes of sea salt! What an amazing combination of flavors!
- 1/2 cup unsalted butter
- 2 cups semi sweet chocolate chips
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup flour
- 1 cup chopped walnuts optional
-
Melt butter and chocolate chips in the top of a double boiler, over lightly simmering water. Stir until melted and mixture is smooth. Remove from heat, and cool slightly.
-
Fold in both sugars.
-
Gently whisk in eggs, 1 at a time.
-
Add vanilla and salt.
-
Fold in flour.
-
Fold in chopped nuts. Spread in prepared pan.
-
Bake at 325 for approx. 40 – 50 min (depending on your pan size). The brownie will puff up slightly, and start to crack a little. A toothpick inserted into the center should come out almost clean. These are designed to be “fudgy” so extend the bake time if you prefer them “less fudgy”.
-
Cool completely. Slice as desired, and top with a good store-bought caramel sauce. Sprinkle with flaked sea salt.
