This Rockettes Fudge Brownie Tart is a show-stopping dessert that combines the best qualities of a rich brownie and a sophisticated tart. The crustless base is intensely chocolatey, utilizing both bittersweet and unsweetened chocolate for a deep, complex flavor profile. Enhanced with a hint of Grand Marnier and toasted walnuts, every bite offers a luxurious texture that is fudgy in the center and slightly crisp at the edges. The warm spices and orange notes from the liqueur cut through the sweetness, creating a balanced, indulgent experience. Ideal for holiday gatherings, birthday parties, or any special occasion where you want to impress guests with a homemade yet elegant treat. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate decadence.
The Rockettes Fudge Brownie Tart
Description
This Rockettes Fudge Brownie Tart is a show-stopping dessert that combines the best qualities of a rich brownie and a sophisticated tart. The crustless base is intensely chocolatey, utilizing both bittersweet and unsweetened chocolate for a deep, complex flavor profile. Enhanced with a hint of Grand Marnier and toasted walnuts, every bite offers a luxurious texture that is fudgy in the center and slightly crisp at the edges. The warm spices and orange notes from the liqueur cut through the sweetness, creating a balanced, indulgent experience.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC). Butter and flour a 10-inch tart pan with a removable bottom.
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In a medium saucepan over moderate heat, combine the butter, brown sugar, and granulated sugar. Cook, stirring constantly, until the butter is melted and the mixture is smooth, about 4 to 6 minutes.
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In the bowl of a food processor, combine the chopped bittersweet and unsweetened chocolate. Process until finely chopped, about 15 to 20 seconds.
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Add the hot butter-sugar mixture to the food processor and process for 15 seconds to melt and combine the chocolate.
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Scrape down the sides of the bowl. Add the eggs and vanilla extract, and process to combine, about 10 seconds.
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Add the flour, salt, chopped walnuts, and Grand Marnier. Pulse briefly about 10 times, just until the ingredients are mixed. Do not overmix.
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Spread the batter evenly into the prepared tart pan. Sprinkle the top evenly with chocolate chips.
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Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out moist but not wet. Do not overbake.
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Remove the sides of the tart pan and cool the tart completely on a wire rack before slicing.
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Cut into wedges and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1069.3kcal
- % Daily Value *
- Total Fat 60.3g93%
- Saturated Fat 36.6g183%
- Cholesterol 40.7mg14%
- Sodium 49.7mg3%
- Total Carbohydrate 118.1g40%
- Dietary Fiber 16.5g66%
- Sugars 98.6g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover tart in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Substitutions: If you do not have Grand Marnier, you can substitute with another orange liqueur like Cointreau, or use 1 tablespoon of fresh orange zest plus 1 tablespoon of water. You can also omit the liqueur entirely, though the flavor profile will be slightly less complex.
Tips: For a crispier edge, toast the walnuts in a dry skillet for 2-3 minutes before chopping and adding them to the batter. Ensure your chocolate is finely chopped for a smoother batter texture.
Serving Suggestion: This tart pairs beautifully with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a drizzle of salted caramel sauce.
