Brownie Tart

Ina Garten said it best, brownies are the low-cut shirt of the culinary world. And it shouldn't come as a surprise that my sweet-toothed beau is a huge fan of this beautiful brownie tart that I created.

I've found that the best brownies are made with butter, rather than oil. And using good cocoa powder matters, I prefer Ghirardelli. The best part about this particular batter is that it can sit in the refrigerator for a few days (a recipe with days of enjoyment... that sounds pretty great if you ask me.)

Brownie Tart
Servings: 4 Tarts

1 stick butter, melted
2 eggs
1 tsp vanilla
1 cup sugar
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

1 quart strawberries
1 tbsp sugar

1 tbsp powdered sugar, for dusting

Preheat your oven to 350 degrees. Butter the inside of 4 creme brulee dishes (1" high, 5" diameter) or one large tart pan. 

In a small bowl, place the sugar, cocoa powder, flour, baking powder, and sea salt. Mix them together with a whisk. In a large bowl, add the melted butter, eggs, and vanilla. Whisk them together. Slowly add the dry ingredients to the wet ingredients, be careful not to over-mix them. Add the batter to the dishes, be careful to only fill them a little more than half way. Place the dishes onto a baking sheet, then put the sheet pan into the oven for 30 minutes.

Meanwhile, slice the strawberries and add them to a bowl along with the sugar. Allow them to macerate while the tarts are in the oven. Finally, top the beautiful warm tarts with the strawberries and a sprinkle of powdered sugar. Enjoy!


1 comment:

  1. oh this looks so decadent and amazing! xo