Gooey Double Chocolate Brownie Tart Recipes

Steps:

• For Dough:.
• Place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
• Add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
• Add 1 egg and beat for 30 sec or until dough just begins to form.
• Form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
• On a floured surface, knead dough to soften slightly.
• Roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
• Run a rolling pin over the top of the pan to trim the dough. Refrigerate for 20 minute.
• Meanwhile, heat oven to 350ºF.
• Line crust with foil and fill with pie weights or dry beans.
• Bake for 10-12 minutes or until edges begin to set.
• Remove foil and weights and cool on a wire rack while preparing the filling.
• Filling:.
• Reduce oven temperature to 325ºF.
• Sprinkle hazelnuts over the crust.
• Place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
• Spoon over the nuts and crust.
• In a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
• Add melted chocolate chips and stir to combine.
• Pour this mixture over the caramel.
• Bake for 35 minutes or until top is dry and center is set.
• Cool on a wire rack 30 minutes and refrigerate for at least 1 hour.

Steps:

• Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch metal baking pan with aluminum foil.
• Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes. (Alternatively, melt the chocolate and butter in the microwave, stirring every 30 seconds, A lot easier and quicker!!)
• Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated.
• Add the chocolate mixture and stir until evenly combined.
• Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain). (Add in the walnuts nuts either before you put it in the pan or after whether you want them on top or mixed in)
• Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top.
• Bake until a cake tester or skewer inserted into the center comes out clean, about 25 minutes.
• Remove to a wire rack and let the brownies cool for at least 20 minutes.
• Serve.

Steps:

• FOR CRUST:
• Blend first 4 ingredients in processor until finely chopped. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add milk and vanilla; process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Freeze 30 minutes.
• Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
• FOR FILLING:
• Stir butter and chocolates in medium saucepan over low heat until melted. Cool slightly. Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. Whisk in chocolate mixture. Mix in flour and nuts. Pour batter into crust. Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer to rack and cool completely.
• FOR TOPPING:
• Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. Spread over tart. Chill until set, about 15 minutes.
• Stir white chocolate in top of double boiler over simmering water until melted. Drizzle atop tart. Chill until set, about 10 minutes. (Can be made 1 day ahead. Cover and chill.) Serve at room temperature.

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.