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.
What You Need
Original recipe yields 1 serving
6 Tbsp. unsalted butter
20 oz. BAKER'S Semi-Sweet Chocolate, chopped into small pieces
3 large egg s
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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
1 11-inch tart
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.