Brownie Tart and Book Club

I made this Brownie Tart for our monthly book club meeting and it was a big hit. The large wedge I left for my husband was also a big hit. It's from Ina Garten's Barefoot in Paris cookbook. I have all of Ina Garten's cookbooks and have never made any of her recipes that didn't come out fantastic.


The ingredients are pretty simple, including lots of chocolate.



Here's what the cookbook looks like. Notice my 30 year old Kitchen Aid mixer. Seriously, I have had this for 30 years and have never had any problem whatsoever. What a great investment.


The book we read this month was "American Eve, The Birth of the It Girl". It was the story of a woman named Evelyn Nesbit, set around 1902-ish, and was the story of her and an eventual trial that was the first that used insanity as the defense. Quite a good story about the era and how women were perceived and treated.

There's always good food and conversation at book club with a great, diverse group of women from our neighborhood.


Enjoy the recipe!

Ina Garten's Brownie Tart

6 tablespoons unsalted butter
3 1/4 cups 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 chopped walnuts
2 tablespoons heavy cream

Preheat oven to 350. Grease and flour an 11-inch tart pan with removable sides.

Melt butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from heat, stir until chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer, beat the eggs, sugar, coffee, and vanilla on medium-high until light and fluffy, about 5 minutes. Stir in the cooled chocolate. In a medium bowl, combine the four, baking powder, salt, 2 cup of the chocolate chips and the walnuts. Fold the flour mixture into the batter until just combined.

Pour into the tart pan and bake for 35-40 minutes, until the center is puffed. Cool to room temperature before removing sides of the tart pan.

Melt the remaining 1/4 cup of the chocolate chips with the heavy cream and drizzle onto the tart.