This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!
Total Time:40 minutes
Yield:9 servings 1x
For the crust:
1/3 cup (70 gm) brown sugar, packed
2 cups (200 gm) graham cracker crumbs
1/2 teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
6 tablespoons (90 gm) unsalted butter
½ cup (125 gm) chopped dark chocolate (70%)
¾ cup (150 gm) sugar
2 large eggs
¼ cup (35 gm) all-purpose flour
¼ cup (30 gm) cocoa powder
½ teaspoon salt
¼ cup strong-brewed Red Diamond coffee
To prepare the crust:
Preheat the oven to 350. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.