So have you guys heard of Mr. Billy Green from Wit and Vinegar? If you haven’t, what the heck? You are totally missing out! This dude is one of those internet gems that makes you belly laugh while talking about brownies. Like a drunk barefoot contessa..wait, she was drunk in a few episodes..so yah, maybe like her.
He just happened to release his new cookbook Whip It Up! which is just as colourful and hilarious as his blog. And listen, I’m not blowing smoke up his ass just because, I actually DO like the book! The recipes are super easy to make, so it’s a good book to have around when you literally want to whip up something delicious without a big fuss.
I am joining his blog tour with this recipe of a Nutella Brownie Tart (YAAASS) and I added a little personal touch to it; coffee salt! Yep, I ground some fresh coffee by hand (cuz I’m super hipster like that) and mixed it with flaky sea salt – SO GOOD. The combo is great; rich and sweet with a touch of salty and bitter (from the coffee).
Get your apron on and let’s whip it out..eer..up!
Nutella Brownie Tart Topped with Coffee Salt
Makes one 9 inch tart
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
2 tablespoons coffee beans
1 teaspoon flaky sea salt
1. Preheat your oven to 180°C (350°F/Gas 4) and grease 9 inch loose-bottomed tart tin.
2. 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.
3. 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.
4. 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.
5. Grind the coffee beans using a coffee grinder or a mortar and pestle (extra hipster points for you!), you need a coarse grind (not fine) so it adds a bit of crunch to the tart. Once ground, add the salt and mix. Sprinkle the tart with the coffee salt mix and serve.
Voila! Also a little bit of vanilla ice cream doesn’t hurt, so go for it.
Congrats to Billy for his awesome book! Hope you enjoy this treat guys.