Cappuccino Brownie Tart
This Brownie Tart is a tart in that it is cooked in a tart pan for the beautiful scalloped edges and the removable bottom aids in easier removal. There isn’t a traditional tart crust, but it truly doesn’t need it. These hold their own!
I love brownies. But fudge-like rich and decadent brownies. I’m not a fan of the cake-like brownies. These brownies don’t disappoint. They are as rich and fudgy as they possibly can be. The coffee flavor makes them even better. The butter in this recipe is browned to add a roasted nutty element, and the brown sugar adds a nice element to the flavor and texture. These are also wonderful because the batter is prepared in one pot, so it’s easy on the dishwasher! You can get the tart pan I use here:
Cappuccino Brownie Tart
This Brownie Tart is a tart in that it is cooked in a tart pan for the beautiful scalloped edges and the removable bottom aids in easier removal. There isn't a traditional tart crust, but it truly doesn't need it. These hold their own!
Author: Nicole
Recipe type: Dessert
Ingredients
- ½ cup Unsallted Butter, diced
- 3½ ounces Unsweetened Chocolate, chopped
- 1¼ cups White Granulated Sugar
- ¼ cup Brown Sugar
- 3½ large Eggs
- 1 Tbsp Instant Coffee
- 1 ½ tsp Vanilla
- ¼ tsp Salt
- ¾ cup and 2 Tbsp All-Purpouse Flour
Instructions
- Preheat oven to 325°F.
- Butter and flour a 9" removable bottom tart pan. I also suggest you parchment line the bottom of the tart pan with a parchment round or butter wrapper, otherwise it won't be as easy to real ease from tart p. (See about butter wrapper pan liner in Tips and Tricks ) Wrap pan bottom in foil to keep batter from leaking out of removable bottom. This usually doesn't occur but if it does, the brownie batter won't be fun to clean off the bottom of you're oven. I've made the mistake of not wrapping the bottom of the pan with foil it, and the batter, it smokes..... a lot....
- Brown butter in heavy large saucepan over medium heat, stirring continuously until butter solids start to turn an amber color. Watch carefully as the butter solids can burn easily.
- Remove from heat and add chocolate to browned butter, stirring to melt.
- Once all the chocolate has melted, and is smooth, whisk in both sugars then eggs, one at a time.
- Whisk in instant coffee powder, vanilla, and salt.
- Sift the flour into the pan with the chocolate mixture and stir to blend well.
- Transfer batter to prepared pan. Place on baking sheet for easier removal from the oven after baking.
- Bake brownies until they are and dry-looking and puffed up, but a tester inserted into center comes out with some moist batter attached, about 36 minutes; cool completely in pan on cooling rack. Remove from the tart pan. You can now either decorate the tart as a whole, or slice and decorate slices individually. I find it easier to slice once it's set up in the refrigerator.
- Decorate with any buttercream frosting or use my Coffee Swiss Meringue Buttercream- (link will be attached soon) Adorn with chocolate covered espresso beans if you'd like.
Cappuccino Brownie Tart with Vanilla Coffee Buttercream and Chocolate covered Espresso Bean.
