I cook for many reasons – because I have to, because I ought to, because I want to, because I like to. Baking is different – that comes from a place of love. It is my therapy and my cure all. Whipping up eggs to magical frothiness, the aroma of melting chocolate, that first bite, the feeling that it has all come together just right is a balm like no other. This brownie pie with it’s caramel sauce and smattering of peanuts is gloriously indulgent. The brownie base is decadent and rich, the caramel luxuriously oozy and the peanuts provide a counter crunch. It is so good on it’s own, but I suspect it would be even better paired with some simple vanilla ice cream.
You can bake just the pie on it’s own and top it with mounds of ice cream drizzled with chocolate and topped with flaked almonds for a dramatic pretty dessert. For more casual affairs slice and serve each piece with a dollop of cream and the most colourful sprinkles you can get your hands on.
- 6 tablespoons 3/4 stick unsalted butter
- 2 cups semi or bitter sweet chocolate chips
- 3 large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- Water to sprinkle over the sugar
- 3 tbsp whipping cream
- 1 tsp vanilla extract
- 2 tbsp butter
- 1 - 1.5 cup peanuts optional
Grease and flour a 9-inch tart pan with removable sides. Make sure you are thorough.
Preheat the oven to 350 degrees F.
Melt the butter in a microwave safe bowl. Add the chips and stir till melted and combined. Heat for another 20 seconds if necessary
Beat the eggs, sugar, coffee, and vanilla on medium-high speed in a large bowl until light and fluffy, about 3 minutes.
Stir in the cooled chocolate.
Combine the flour, baking powder and salt in a small bowl then fold the flour mixture into the batter until just combined.
Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). Cool to room temperature before removing the sides of the tart pan. If parts stick then use a wooden skewer or toothpick to separate the brownie from the sides of the tart pan.
Spread sugar in the bottom of a heavy bottomed pan and sprinkle with water, approximately 2 tbsp, just enough to moisten the sugar.
Cook on medium heat watching carefully as it changes color. Do not stir, tilt the pan to swirl if needed.
When it becomes amber immediately pour in the cream and stir rapidly till the mixture becomes smooth.
Add the butter and vanilla.
Fold in the peanuts if using.
Adapted from Ina Garten (Tart Recipe)