brownie tart

Okay guys, I have to confess something. I think I am addicted to brownies. Seriously! I have made so many variations of this silly dessert that it's a borderline obsession. I have pumpkin brownies and cheesecake brownies and brownie banana bread and brownies with black beans and I mean, the list really does go on and on. Today, I am sharing yet another brownie variation. Because I am a girl obsessed and I just can't leave them alone.

This particular brownie is a Brownie Tart. It's rich and fudgy and decadent, it has chewy edges and crunchy walnut chunks and a goopy middle, and it's much fancier than a regular brownie. Cause it's made in a tart pan with pretty little scalloped edging, which makes it absolutely appropriate for any and every get-together, whether it be a casual dinner or a formal affair. Then again, has anybody in the history of ever complained when someone brought them home-baked brownies full of love? I don't think so! This is so good. I mean, I really truly love every single brownie recipe on here, but believe me when I say this tart is so worth making! It will change your brownie-loving, chocolate-obsessed life. 

Brownie Tart
Adapted from Ina Garten
Yields: one 9-inch tart

6 tablespoon (¾ stick) unsalted butter
2 ½ cups semisweet chocolate chips
3 eggs
¾ cup white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
whipped cream and cocoa powder, for garnish

Preheat the oven to 350F. Butter and flour a 9-inch tart pan with removable bottom.
In a heatproof bowl set over a pot of simmering water, melt the butter and 2 cups of chocolate chips. Stir until smooth, then set aside.
In the bowl of a stand mixer, beat the eggs, sugar, and vanilla until light and fluffy (about 3 min). Stir in the cooled chocolate mixture, then fold in the dry ingredients. Mix in the chocolate chips and walnuts, and pour batter into the prepared pan. Bake for 35-40 minutes, until the center is puffed and the top is solid. The inside will remain slightly gooey. Let cool slightly, then cut and serve with whipped cream and a sprinkle of cocoa powder.

P.S. This recipe is linked up at Spatulas On Parade's Foodie Friends Friday!