Mocha Brownie Tart - yummy in my tummy.

Today I want to share one of my favorite recipes: Mocha Brownie Tart. This is super easy and is one of my family’s favorites. It combines some of my favorite things… brownies, coffee and hazelnuts. (I am a sucker for hazelnuts!)

This is really yummy. For the past 2 years, Mitch has requested this for his birthday instead of a cake.
It’s quite easy to make, too.

Ingredients:

6 Tbsp unsalted butter
1 10oz bag of semi-sweet chocolate chips (about 2 cups)
3/4 cup chopped dark chocolate (or chocolate chips)
3 large eggs
1 cup granulated sugar
1 Tbsp instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup flour
1/4 tsp kosher salt
1/4 tsp baking powder
1/2 cup chopped, roasted hazelnuts (optional, but HIGHLY recommended)

(UPDATED: Thank you so much to reader Jeanne, who pointed out that I failed to state which measurements to use on some of these ingredients. Duh! All better now!)
Pre-heat oven to 350 degrees, then grease and flour a 9″ tart pan with removable sides.

I make it easy on myself and use a two-in-one baking spray.

Melt butter in a microwave safe bowl at 30 second intervals. When butter is completely melted, add in the 10 ounces of chocolate chips, stirring until melted.

If you need to, go ahead and zap the mixture in the microwave at 10 or 15 second intervals until the chocolate is melted and the mixture is smooth. Let it cool completely.

While the chocolate mixture is cooling, mix eggs, sugar, vanilla and coffee at medium speed until it is light and fluffy… about 2 minutes.

Add in the chocolate mixture, the dry ingredients, and the remaining chocolate chips and the hazelnuts, stirring until just combined.

Don’t know how to roast hazelnuts…? Here’s a quick lesson:
Layer onto a baking sheet and pop into a 350 degree oven. Don’t go anywhere. Check them and give the pan a shake every 3 minutes or so. When I can smell them cooking, I deem them “roasted” and take them out of the oven. Getting the little papery skins off of them is easy.

When the hazelnuts are cool enough to handle, put them on a paper towel and rub together between your palms. When you open up the paper towel the little skins should have peeled off. Continue rubbing until most of the skins are gone. (The rest will come off as you chop the nuts.)

Back to the tart: Bake for 35 to 40 minutes. The tart will puff up and possibly crack. The center will remain soft and fabulously chocolaty.