NUTELLA BROWNIE TART

Nutella Brownie Tart // Wit & VinegarWhen it comes to sneak peeks there’s two options: a video of my slowly unbuttoning my shirt or actual recipes that you can oogle on here and make at home. That’s it, those are your options.

While the first may or may not generate more traffic this is a food blog and there’s a cookbook shooting into the world so it’s probably best if we just focus on the brownie.

This bebe comes from the sweets chapter as an answer to those mall cookie pizza things and is something that was actually developed just so I had an excuse to use that stencil for the powdered sugar. Like I had a nail painting emoji powdered sugar stencil idea just chilling in my beautifully shaped head for months. #thestruggle

And by that stencil I mean that thing that I designed on the computer then cut out with an x-acto knife then fucked up two other tarts trying to use it and get clean lines. #legitstruggle

I looooove this brownie though, it comes together in just one saucepan and is a little fudgy with a nice smack of nutellas. And I wouldn’t say no to someone trying it with some cookie butter.

If you’re like, what? huh? book? head hiiieere. If you’re like yes gawd I get it I kno then scroll your eyes down a bit and bake away.

Nutella Brownie Tart

Serves at least 6

½ cup unsalted butter
½ cup Nutella (or I’d imagine cookie butter would work praise jesus)
3 ½ oz good-quality dark chocolate (at least 60%), chopped
cup white granulated sugar
¼ teaspoon coarse kosher salt
1 teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour

Preheat your oven to 180°C (350°F/Gas 4) and grease a 25 cm (10 in) loose-bottomed tart tin.

In a medium saucepan, melt down the butter and Nutella. Remove from the heat and add the chocolate, letting it sit for a minute or so to melt from the residual heat. Then whisk it all together to make a beautiful glossy mess that you probably want to bathe in.

Add in the sugar, salt, and vanilla extract and whisk to combine. Add the eggs one at a time, fully incorporating the first before adding the second. Carefully add the flour and mix just until the flour disappears.

Pour into the prepared tart tin and bake for 25–30 minutes until the top is nice and glossy and sort of crackled. It won’t look 100% done when you take it out but that means not having a dry hockey puck. Let cool completely before serving and powdered sugaring to ensure the best texture and not dissolving your decoration. If you want to eat it warm, maybe with vanilla ice cream, let it cool completely after baking, then pop it in the oven for 5 minutes at 180°C (350°F/Gas 4) before serving.

 

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  • Aw yiss this looks good!! The design is perfect–never would have thought of making one like that! I may have to try that method, of designing and cutting out a stencil, it sounds cool 🙂

  • This tart looks like fudgy perfection!

  • You are kidding me!? This is amazing/hilarious/needed ASAP.

    Gonna put emojis on all the tarts from now on!

    I’ve just pre ordered!

  • THIS STENCIL THO. I would say I’m excited for your book but I keep saying that and you get it so yeah I love this love you stay cute

  • I love this x 1 million!

  • YESSSS THIS IS AWESOME. I respect anybody who cuts out homemade stencils with an x-acto blade. I would totally do that because I’m also a type A graphics nerd like you seem to be. Plus, nutella brownie tart? Duh.

  • I have so much love for this tart, you don’t even know.

  • MAD respect for that up there, killin it!

  • Liz @ FloatingKitchen

    Mmm….nice smack of nutellas. That’s my new favorite sentence.

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