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Recipes / Category: Desserts & Candies

RIP-Brownie-Love-Tart

Brownie Love Tart

Ingredients
  • ⅔ cup/160 ml Magical Butter or MB coconut oil  
  • 3¼ cups/770 ml semi-sweet chocolate chips
  • 1 cup/240 g sugar
  • ½ cup/120 g baker’s flour
  • 3 tablespoons/45 ml heavy cream
  • 1 tablespoon/15 ml instant espresso coffee
  • 1 teaspoon/5 ml pure vanilla extract
  • 3 extra large eggs
  • ¼ teaspoon/1¼ ml baking powder
  • ¼ teaspoon/1¼ ml kosher salt
Magical Butter MB2 Machine
How To

Chocolate

  1. Melt the MagicalButter/MB coconut oil in a double boiler.
  2. Add 2 cups/475 ml of chocolate chips, and gently stir until the chocolate melts.
  3. Set the mixture aside to cool completely.

Brownie Mix

  1. Preheat your oven to 325°F/165°C.
  2. Butter and flour a heart-shaped tart pan (if you have one).
  3. In the bowl of a stand mixer equipped with a paddle attachment, beat the eggs, sugar, coffee, and vanilla at medium-high speed until light and fluffy, about 3 minutes.  
  4. Slowly stir the melted chocolate into the egg/sugar mix.    
  5. In a small mixing bowl, whisk the flour, baking powder, and salt; then mix in ½ cup/120 ml of the chocolate chips.  
  6. Reduce the mixer speed to low; then add the flour mixture into the batter, ⅓ at a time, mixing until everything is well combined.   
  7. Pour the mixture into your prepared pan, and bake it for 25-45 minutes, depending on the size of your pan. The center will puff up, nearly doubling in thickness.   
  8. Cool it to room temperature before removing the sides of the tart pan.   
  9. In the double boiler, create a ganache by melting the remaining ¾ cup/180 ml of chocolate chips with the cream, stirring until smooth and shiny.
  10. Drizzle the ganache over your Brownie Love Tart. Slice, serve, and savor!

Chef’s Notes:

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