When 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
⅓ 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.
