First of all I want to wish everyone a Happy Valentine’s Day. I hope it was shared with all the people that you love and hold dear.
With that said, I may be a little late with this post, since chocolate is such a big thing on Valentine’s Day. But don’t worry this brownie tart can be prepared no matter what time of the year it is and I am sure you will not hear one complaint.
I made this last weekend and took it to my mom’s house for an early Valentine’s treat; I served it up with sweetened whipped cream. It was a nice treat for us chocolate loving family.
The original recipe called for walnuts, but I changed them out for almonds and since I used almonds I used almond extract instead of the vanilla extract that it called for. I love the taste of the almond extract as it changes the flavor quite a bit. The brownie tart is dense and very fudgy, taste great with the whipped cream or I think a caramel sauce drizzled over top would be a great addition too.
Did you make a sweet treat for Valentine’s Day? If you did was it chocolate or some other sweet treat?
Brownie Tart (Source: adapted from foodnetwork.com)
6 tablespoons butter (3/4 cup butter)
2 cups milk chocolate chips
3 large eggs
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup of mini semisweet chocolate chips
Topping
2 to 3 tablespoons of heavy cream
1/4 cup chocolate chips
1/4 cup chopped almonds
1. Grease and flour an 8-inch spring form pan (original recipe called for a 9-inch tart pan with removable sides). Preheat the oven to 350 degrees F.
2. Melt the butter in a bowl set over simmering water. Add the 2 cups of milk chocolate chips, remove from heat and stir until the chocolate melts. Set aside to cool completely.
3. In a medium bowl, beat the eggs, sugar, and almond extract 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, and the mini chocolate chips. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 45 to 50 minutes (if using a 9 inch pan bake 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 pan. The center of the tart will fall some but don’t worry it’s okay.
4. Heat the cream to simmer and add the 1/4 cup of chocolate chips, cover and let chocolate melt. Once the chocolate is melted stir until smooth. Drizzle over tart and sprinkle with chopped almonds.
I think the.boy would prefer if I made this daily! Love how rich and fudgy it looks.
Yum, this looks wonderful, so rich, dense and fudgy!
Almond extract really does have great flavor. This looks incredible! Really good stuff — thanks.
This looks so decadent and fudgy! The topping is pretty too. I love how you changed up the flavor just by adding almond extract and almonds. I bet everyone loved it. I made the exact opposite for Valentines – blondies. 🙂
Loving the almond kick in these! Can’t go wrong with brownies.
I’m crying happy tears. I want this dessert so badly!