Signature Recipes

Chocolate Chip Brownie Tart
From the Complete Book of Pies by Julie Hasson. (Robert Rose, 2008)

Serves 8
Preheat oven to 325°F (160°C)
10- or 11-inch (25 or 27.5 cm) scalloped glass tart dish or quiche dish, greased
This tart will keep, refrigerated, for several days. For such a humble dessert, this delicious tart has a fancy look to it.

1⁄3 cup all-purpose flour (75 mL)
1⁄8 tsp salt (0.5 mL)
4 oz unsweetened chocolate, chopped (125 g)
1⁄2 cup butter (125 mL_
1 ¼ cups packed light brown sugar (300 mL)
2 eggs
1 tsp vanilla extract (5 mL)
1⁄2 cup semisweet chocolate chips (125 mL)

In a small bowl, mix together flour and salt. Set aside.

In a large microwave-safe bowl, combine unsweetened chocolate and butter. Microwave on high for 1 to 2 minutes, stopping and stirring every 20 seconds or until butter is melted and chocolate is soft and almost melted. Whisk together until chocolate is melted and mixture is smooth. If mixture is hot, let cool to lukewarm. Whisk in sugar, eggs and vanilla. Stir in flour mixture just until blended.

Spread mixture in prepared dish and sprinkle with chocolate chips. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool in dish on a wire rack. Refrigerate for several hours or overnight.

Variation: For a mint chocolate version, substitute 1 tsp (5 mL) mint extract for the vanilla.