Loong back, maybe a couple of months back ;), a link from one blog to another and to another and to another landed me on this blog that left me flabbergasted....Everything about the blog was just stunning-from photography tips to crafts to recipes.....I had bookmarked two recipes from the blog; the Brownie Tart and the Cream cheese and Fruit Triffle....Finally, I baked the former and the latter still remains bookmarked hoping to hit this blog someday.......
The Brownie tastes best the next day...So, I had to coax my kids from cutting the brownie soon after it was baked with some sweet-stories...Luckily, the next day, they had forgotten about it in the morning...But soon after their lunch, they indulged themselves in the fudgy brownie, with a regret of not having vanilla ice-cream alongside!
Ingredients:Recipe Source: Zoom Yummy
For the Brownie:
Walnuts, toasted and chopped - 110 gms
Unsalted butter - 200 gms
Semi-sweet or bittersweet chocolate, chopped into small pieces - 85 gms
Unsweetened cocoa powder - 45 gms
Granulated white sugar - 200 gms
Eggs - 3, large
Vanilla essence - 2 tsps
Cream cheese - 85 gms
All-purpose flour - 70 gms
For the Ganache:
Semisweet chocolate, chopped - 55 gms
Whipping cream - 80 ml
- Preheat the oven to 176 C.
- Toast the nuts in a saucepan for 8-10 minutes until lightly browned and fragrant. Cool and chop into pieces. Keep aside.
- Reduce the oven temperature to 160 C.
- Grease a tart pan with butter and then line the bottom of the pan with parchment paper.
- In a bowl, placed over a saucepan of simmering water, melt the butter. Add the chopped chocolate and stir until smooth. Remove from the heat.
- Then, add the cocoa and sugar.
- Add the eggs (one at a time) beating well after each addition.
- Beat in the vanilla and then stir in the cream cheese.
- Add the flour and mix well until incorporated.
- Stir in the nuts.
- Pour the batter into the tart pan and spread it evenly with a spatula.
- Bake for about 45-50 minutes.
- To make the ganache, place the chopped chocolate into a small bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate. Stir until smooth.
- Remove the tart from the oven and cool for about 20 minutes. Remove the tart from the pan.
- With the end of a wooden spoon that is well greased, dipped in vegetable oil make holes into the top of the tart. Twist the wooden spoon while inserting it to prevent the tart from tearing.
- Using a small spoon fill the holes with the ganache.
- Let the tart cool completely and then cover and refrigerate.