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Hazelnut Brownie Tart

Hazelnut Brownie Tart recipe
Recipe and Photo by Blogger, Kelsey Banfield of www.thenaptimechef.com
It's not just the hazelnut extract that gives this brownie tart its deep, rich flavor. Instant coffee dissolved in boiling water adds even more.
time
prep:
15 min
total:
55 min
servings
total:
1 11-inch tart

What You Need

6
Tbsp.  unsalted butter
20
oz.  BAKER'S Semi-Sweet Chocolate, chopped into small pieces
3
large  eggs
2
tsp.  instant coffee dissolved in 1 tsp. boiling water
1
cup  granulated sugar
1
tsp.  vanilla extract
1/2
tsp.  hazelnut extract
1/2
cup  all-purpose flour
1/4
tsp.  CALUMET Baking Powder
1/2
tsp.  kosher salt

Make It

PREHEAT oven to 350°F.

BUTTER and flour one 11? inch tart pan.

MELT butter 16 oz. of chocolate together in a heatproof bowl. You can either melt the chocolate by placing the bowl over a pot of simmering water, or by microwaving it in 30 second bursts. Stirring after each interval. Make sure butter and chocolate melt and are stirred together completely – then set aside to cool. In an electric mixer beat the eggs, sugar, coffee, hazelnut and vanilla until light and fluffy. Add melted, cooled chocolate and mix to combine.

COMBINE flour, baking powder, salt and remaining 4 oz. of chopped chocolate in a separate bowl. Gently fold this into the wet ingredients until just combined.

POUR batter into prepared tins and bake for 35-40 minutes, or until the center is puffed and crackly on top.

COOL before removing from tart pan.

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