Brownie Walnut Tart
Ingredients
- ¼ cup vegetable oil
- 4 tablespoons unsalted butter
- 1 cup semisweet chocolate chips
- 1 ½ cups granulated sugar
- 3 large eggs
- ½ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder
- 2 cups mini semisweet chocolate chips
- 1 cup coarsely chopped walnuts
- Melted white or dark chocolate for drizzling over the tarts if desired
Instructions
- Preheat oven to 350°F.
- Spray 2 13 ½ inch by 4 ½ inch false bottom tart pans with nonstick cooking spray.
- Bring approximately 1 to 2 inches of water in a medium saucepan to a boil. Remove the pan from the heat. Place the oil, butter and 1 cup of the chocolate chips in a medium heatproof mixing bowl and set it over the saucepan of hot water to create a double boiler.
- Allow the mixture to melt completely, stirring occasionally.
- Remove the bowl from over the hot water.
- Whisk the sugar into the melted chocolate mixture.
- Add the eggs, one at a time, and whisk well after each addition.
- In a separate medium bowl, whisk together the flour, salt and cocoa powder until well blended.
- Using a rubber spatula, fold the flour mixture into the chocolate egg mixture in bowl.
- Fold in the 2 cups mini semisweet chocolate chips and chopped walnuts. Divide evenly between the two greased tart pans.
- Place filled tart pans on a large enough sheet pan so that they fit side-by-side lengthwise.
- Bake tarts for 28-30 minutes or until dull and crackly looking.
- Cool completely. Chill in the refrigerator until firm.
- Remove the tarts from the pans and if desired, drizzle with the melted chocolate. Allow chocolate to harden before slicing into pieces.
Notes
Makes 2 13½ by 4½ inch tarts