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Barefoot Contessa’s Decadent Brownie Tart

I still remember the first time I saw Ina Garten make this Brownie Tart on her show. The way the dark, fudgy center glistened under the lights, the aroma practically jumping out of the screen, and the promise of a simple yet elegant dessert captivated me. It wasn’t just a brownie; it was an experience, a testament to the power of good ingredients and straightforward techniques to create something truly extraordinary. From that moment on, I knew this would be a go-to recipe for impressing guests and satisfying my own chocolate cravings.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 8
Yield: 1 (9-inch) tart
Dietary Type: Not Gluten-Free

Ingredients

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

Equipment Needed

9-inch tart pan with removable sides (or springform pan or pie plate)
Mixing bowls
Electric mixer with paddle attachment
Double boiler (or heatproof bowl and saucepan)
Measuring cups and spoons

Instructions

Begin by preparing your tart pan. Grease a 9-inch tart pan with removable sides (or a springform pan, or even a pie plate if that’s what you have) thoroughly. Then, flour the pan to prevent sticking. This step is crucial for easy removal of the finished tart.
Preheat your oven to 350 degrees F (175 degrees C). Making sure your oven is at the correct temperature is key to a properly baked tart.
Now, it’s time to melt the butter. In a bowl set over simmering water (a double boiler setup), melt the 6 tablespoons of unsalted butter. Make sure the bottom of the bowl doesn’t touch the water to prevent overheating the butter.
Add 2 cups of the semi-sweet chocolate chips to the melted butter. Remove the bowl from the heat and stir until the chocolate is completely melted and smooth. Ensure there are no lumps for the best texture.
Set the melted chocolate mixture aside to cool completely. This is important! Adding the eggs while the chocolate is still hot will cook them and ruin the batter.
While the chocolate is cooling, prepare the egg mixture. In the bowl of an electric mixer fitted with the paddle attachment, beat the 3 eggs, 1 cup of sugar, 1 tablespoon of instant coffee granules, and 1/2 teaspoon of pure vanilla extract on medium-high speed until the mixture is light and fluffy, about 3 minutes. The coffee granules enhance the chocolate flavor beautifully.
Once the chocolate has cooled, stir it into the egg mixture until well combined. Be gentle and avoid overmixing at this stage.
In a separate medium bowl, combine the 1/2 cup of all-purpose flour, 1/4 teaspoon of baking powder, 1/4 teaspoon of kosher salt, the remaining 1 cup of semi-sweet chocolate chips, and 1 cup of chopped walnuts. Ensure the dry ingredients are evenly distributed.
Fold the flour mixture into the chocolate batter until just combined. Be careful not to overmix, as this can result in a tough tart. A few streaks of flour are okay.
Pour the batter into the prepared tart pan and spread it evenly.
Bake for 35 to 40 minutes, or until the center is puffed and the top may crack. The inside will still be very soft, almost fudgy. This is what you want! It will set further as it cools.
Allow the tart to cool to room temperature before removing the sides of the tart pan. This prevents the tart from breaking apart.
To make the chocolate drizzle, melt the remaining 1/4 cup of chocolate chips with 2-3 tablespoons of heavy cream. Stir until smooth and glossy.
Drizzle the melted chocolate over the tart. Let the drizzle set slightly before serving.

Expert Tips & Tricks

Blooming the coffee: To really bring out the coffee flavor, dissolve the instant coffee granules in a teaspoon of hot water before adding it to the egg mixture.
Don’t overbake: The key to a fudgy tart is to underbake it slightly. Err on the side of caution and take it out when the center is still a little soft.
Nuts about nuts: Toast the walnuts lightly before chopping them to enhance their flavor.
Make ahead: The brownie tart can be baked a day ahead and stored at room temperature, well-covered. Add the chocolate drizzle just before serving.
Room temperature eggs: Using eggs at room temperature can help incorporate more air into the batter, creating a lighter, fluffier texture. If you forget to take them out ahead of time, simply submerge them in warm water for a few minutes.

Serving & Storage Suggestions

Serve the Brownie Tart slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a perfect accompaniment. For a truly decadent experience, pair it with a glass of dessert wine or a strong cup of coffee.

To store leftovers, cover the tart tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, thaw the tart in the refrigerator overnight and then warm it gently in a low oven (around 250°F/120°C) for about 10 minutes. You can also microwave individual slices for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	671.5 kcal	N/A
Calories from Fat	380 g	57%
Total Fat	42.3 g	65%
Saturated Fat	20 g	100%
Cholesterol	120 mg	40%
Sodium	107.1 mg	4%
Total Carbohydrate	76.7 g	25%
Dietary Fiber	5.2 g	20%
Sugars	62.8 g	N/A
Protein	8.9 g	17%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for proper binding.
Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips. Substitute the heavy cream with coconut cream for the drizzle.
Nut-Free: Omit the walnuts or replace them with chopped sunflower seeds or pumpkin seeds.
Espresso Boost: Add a teaspoon of espresso powder to the batter for an even more intense coffee flavor.
Seasonal Twist: In the fall, add a teaspoon of pumpkin pie spice to the batter for a warm, comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of chocolate chip?
A: Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. Keep in mind that this will alter the overall sweetness and flavor profile of the tart.

Q: My tart cracked on top. Did I do something wrong?
A: Cracking is normal! It often happens when the top of the tart sets before the center is fully cooked. It doesn’t affect the taste or texture.

Q: Can I freeze the tart after baking?
A: Yes, you can freeze the tart. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

Q: What if I don’t have a tart pan with removable sides?
A: A springform pan or even a pie plate will work just fine. Just be sure to grease and flour the pan thoroughly to prevent sticking. If using a pie plate, you may need to cut the tart into wedges while still in the pan.

Q: Can I make this recipe without an electric mixer?
A: Yes, you can, but it will require a bit more elbow grease. Use a whisk to beat the eggs and sugar until light and fluffy.

Final Thoughts

Ina Garten’s Brownie Tart is more than just a dessert; it’s an invitation to savor the simple pleasures in life. The rich, fudgy texture, the deep chocolate flavor, and the satisfying crunch of the walnuts combine to create a truly unforgettable experience. I encourage you to try this recipe and share it with your loved ones. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Brownie Tart is sure to bring a smile to your face. Don’t be afraid to experiment with variations and make it your own! And most importantly, don’t forget to enjoy the process. Happy baking!

Barefoot Contessa’s Brownie Tart Recipe