MILLIONAIRE'S CHOCOLATE BROWNIE TART
Imagine a chocolate shortbread pastry case with fudgy brownie filling that hides pockets of oozy caramel... This is a chocolate lover's dream dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
- Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
- Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
- For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
- Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
GOOEY BROWNIES
Extra gooey brownies! I found this recipe online and tweaked it to my liking. I've never been able to make gooey brownies, but these come out amazingly gooey and nothing like dry cake-like brownies!
Provided by Bianca Haag
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
- Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
- Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
- Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
- Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 39.2 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 2.6 g, Protein 4.1 g, SaturatedFat 8.2 g, Sodium 143.5 mg, Sugar 28.9 g
GOOEY DOUBLE CHOCOLATE BROWNIE TART
This recipe was a winner in the "Great Chocolate Dessert Contest". I have not made this one yet.....I need a tart pan. "It is great served at room temperature, or for a real treat, slice and reheat in microwave for 10-15 secs." From Cooking Club of America. Cooking time includes the time needed to chill/rest.
Provided by SkinnyMinnie
Categories Tarts
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For Dough:.
- Place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
- Add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
- Add 1 egg and beat for 30 sec or until dough just begins to form.
- Form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
- On a floured surface, knead dough to soften slightly.
- Roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
- Run a rolling pin over the top of the pan to trim the dough. Refrigerate for 20 minute.
- Meanwhile, heat oven to 350ºF.
- Line crust with foil and fill with pie weights or dry beans.
- Bake for 10-12 minutes or until edges begin to set.
- Remove foil and weights and cool on a wire rack while preparing the filling.
- Filling:.
- Reduce oven temperature to 325ºF.
- Sprinkle hazelnuts over the crust.
- Place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
- Spoon over the nuts and crust.
- In a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
- Add melted chocolate chips and stir to combine.
- Pour this mixture over the caramel.
- Bake for 35 minutes or until top is dry and center is set.
- Cool on a wire rack 30 minutes and refrigerate for at least 1 hour.
Nutrition Facts : Calories 597.9, Fat 29.6, SaturatedFat 14.5, Cholesterol 98.2, Sodium 228.4, Carbohydrate 79.1, Fiber 3.2, Sugar 60.4, Protein 10.9
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