Summer fruits are everywhere and berries in particular are the perfect accompaniment to chocolate of any kind. This past weekend I combined several elements of summer; brownies, strawberries and ice cream and came up with this Brownie Tart Sundae.
Recipe slightly adapted from The Barefoot Contessa
6 tablespoons unsalted butter, cut into small pieces
18 ounces 60% dark chocolate chips, divided
3 large eggs at room temperature
3/4 cup of sugar
1 tablespoon instant espresso powder
1/2 teaspoon Neilsen-Massey vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
Preheat oven to 350ºF and adjust rack to middle position. Grease an 9-inch tart pan with removable sides. (Or use mini-tart pans, I used 3.)
Place butter and 12 ounces of chocolate in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, espresso, and vanilla on medium-high speed for about 3 minutes, until light and fluffy. Stir in the cooled chocolate mixture. Whisk the flour, baking powder, salt and 6 ounces of chocolate in a large bowl. Fold the flour mixture into the batter until just combined. Pour mixture into the tart pan and bake for 35 minutes, until the center is puffed (the top might crack). Cool to room temperature and then remove the sides of the pan.
These brownie tarts are rich, chewy, chocolaty, fudgey and perfect alone or with your favorite toppings. I served mine with a scoop of ice cream, sliced strawberries and hot fudge making the perfect sundae!
I hope you enjoy and have a great day!