Brownie Tart

Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter
• 3 ¼ cups (20 ounces) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 tablespoon instant coffee granules (optional)
• ½ teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup (4 ounces) chopped walnuts
• 2 tablespoons heavy cream
• Crème Anglaise

Directions:

1. Preheat oven to 350 degrees.  Grease and flour an 11-inch tart pan with removable sides.
2. 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 completely cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee (optional), and vanilla on medium-high speed until light and fluffy, about 3 minutes.  Stir in the cooled chocolate.  
4. 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.   
5. 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.
6. Melt the remaining ¼ cup of chocolate chops with the heavy cream and drizzle on the tart.  Serve in wedges alone or on a puddle of crème anglaise.

Crème Anglaise

Ingredients:

• 4 extra-large eggs
• ½ cup sugar
• 1 teaspoon corn starch
• 1 ¾ cups scalded milk
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons Cognac

Directions:

1. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.  Reduce to low speed, and add the cornstarch.
2. With the mixer still on low, slowly pour the hot milk into the eggs.  Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.  The custard will coat the spoon like heavy cream.  Don’t cook it above 180 degrees or the eggs will scramble.
3. Pour the sauce through a strainer, add the vanilla extract, Cognac and chill.

*recipe adapted from Barefoot in Paris