here is my adaptation of Ina Gartnen's brownie tart. The only difference is I do not make it in a tart pan. These are highly addictive, VERY fudgy too.
(yields 8 servings)
6 tablespoons (3/4 stick) unsalted butter
3 cups semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup chopped walnuts - (4 ounces)
Grease and flour an an 8 x 10 pan or a large pie plate.
Preheat the oven to 350 degrees.
Melt butter in a bowl, placed over simmering water. Add 2 cups of the chocolate chips, and remove from the heat, stirring until the chocolate melts. Set aside to
In the bowl of an KA mixer, fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed, for about 3 minutes, or until light and fluffy. Stir in the cooled melted chocolate.
In a medium bowl, blend together, the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter, just until combined.
Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top could crack). The inside will still be very soft.
Cool to room temperature before serving.