BROWNIE TART
Steps:
- Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
TERRY'S CHOCOLATE ORANGE BROWNIES!
Moist, chocolatey and delicious Terry's chocolate orange brownies with a hint of orange, dotted with Terry's chocolate orange chunks!
Provided by Jane's Patisserie
Categories Traybakes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
- Melt together the butter, dark chocolate and Terry's chocolate orange in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- Using an electric whisk/stand mixer, whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
- When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient - you don't want to knock out the air you made up on the previous step!
- Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix, add the orange zest, and then fold together again - still be careful to not knock out the air!
- Once combined well, fold through the chocolate orange chunks and pour into the prepared tin - bake in the oven for 30-35 minutes! Once baked, leave to cool in the tin completely.
Nutrition Facts : Calories 305 kcal, Carbohydrate 44 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 22 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving
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
CHOCOLATE ORANGE BROWNIES
You know these squidgy chocolate cake squares with orange zest are going to be good!
Provided by Sara Buenfeld
Categories Dessert
Time 1h5m
Yield Cuts into 12-18 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
- Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
- Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.
Nutrition Facts : Calories 291 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BROWNIE TART
Provided by Geoffrey Zakarian
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray.
- In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside.
- In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.
- In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 1 1/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm.
- Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
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- For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs.
- Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin.
- For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted.
- Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled.
- For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa.
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