Recipe: Fudgy Brownie Tart
This graham-cracker-crusted bit of brownie magic is a delicious make-ahead option for any gatherings. (Kate Wood/Wood and Spoon)
This fudgy brownie tart might be the first thing on my wish list this year. Clothing trends change and new technology eventually wears old, but chocolate remains one of the few simple pleasures that never goes out of style.
Here, a salted graham cracker crust combines with a rich chocolate filling that is reminiscent of brownie batter. I like to serve warmed slices with a scoop of ice cream or a dollop of whipped cream, and a glass of milk will work well, too.
The final product is a simple fudgy brownie tart that feels special enough for your favorite events but easy enough for a weekday treat. (Kate Wood/Wood and Spoon)
Fudgy Brownie Tart
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 9
Ingredients
For the crust:
- 1/3 cup (70 grams) brown sugar, packed
- 2 cups (200 grams) graham cracker crumbs
- 1/2 teaspoon salt
- 7 tablespoons (100 grams) unsalted butter, melted
For the filling:
- 6 tablespoons (90 grams) unsalted butter
- ½ cup (125 grams) chopped dark chocolate (70%)
- ¾ cup (150 grams) sugar
- 2 large eggs
- ¼ cup (35 grams) all-purpose flour
- ¼ cup (30 grams) cocoa powder
- ½ teaspoon salt
- ¼ cup strong-brewed Red Diamond coffee
Instructions
To prepare the crust:
- Preheat the oven to 350 degrees.
- Whisk together the brown sugar, graham cracker crumbs and salt in a medium-sized bowl.
- Add the melted butter and stir until well-combined.
- Press the crumbs into the bottom and sides of a 9-by-10-inch tart pan with a removable bottom.
- Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
- In a double boiler or heavy-bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely.
- In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes.
- Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder and salt.
- Stir in the coffee just until combined and then pour the batter into the prepared crust.
- Bake in oven until the top is set and only barely jiggles in the center, about 20 minutes.
- Allow to cool completely before cutting.
Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.
