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
Ingredients:
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
Instructions:
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.
Katrina @ Warm Vanilla Sugar says
Coffee salt? Nutella brownie? OMG!!! This looks so delicious!
Shini says
Coffee salt just…sounds…SEXY.
Gabriel says
Right?! It tastes sexy too
Gabriel says
It is! I would put it on my face if I could…wait..I think I can! (Scrub? With Nutella..no?)
Claudia | The Brick Kitchen says
o. m. g. I am loving this nutella + brownie + coffee combination. AND no annoying pie crust to try to roll out – sold!
Gabriel says
Haha you got it! I always try to avoid rolling the dough :p
Angela - Patisserie Makes Perfect says
This looks amazing, I’ve never had coffee salt either. Sounds very intriguing, do you think you could make this with the lotus biscuit spread? Or maybe you call it speculoos spread? I’m not sure.
Great pictures!
Angela
Gabriel says
Hi! I’m not sure how it would turn out with a different spread as the fat/liquid ratio may be different so it could turn out sloppy. I would try different variations within the “Nutella” realm such as peanut butter with vanilla or almond with coconut. Enjoy!
Sara @ Cake Over Steak says
Holy sh*t!!!!!!!!!!! You are rocking my socks off with this coffee salt addition. I’m guessing that will hold up for a long time in the pantry because the salt will preserve the coffee flakes? I need to make this asap and put it on something. Like this brownie tart.
Gabriel says
Definitely! Mind you, once you grind the coffee I would put it in an airtight container and maybe keep it for up to 3 weeks. Not that it would go bad, but the nice aroma of coffee could be gone. Enjoy!
Lindsey @ Lou Lou Biscuit says
Way to just combine all of my addictions into one irresistible dessert…
Seriously, this is gorgeous, and I can only assume it tastes as good as it looks!
Gabriel says
Thanks Lindsey! It was pretty tasty :)
Sarah @ Drool-Worthy says
Coffee salt!? That’s something I definitely need to try. Your pictures are gorgeous!
Gabriel says
Hi Sarah! Thank you :)
yroko says
love this recipe! Quick question… Before baking did you put little chocolate discs on the batter? From the picture it looks like it, but it isn’t disclosed in the recipe. Please do tell!
Gabriel says
Hi! Yes indeed, I added extra chocolate chips on top (more like disks). That’s personal preference since I like double chocolate haha. Enjoy!
Kelly Ho says
So it’s a 9 inch cake or 10 inch cake? As u said this recipe can make a 9 inch cake but we need to prepare a 10 inch tart tin? A bit confused :/ but this recipe looks super great and I wanna try it!
Gabriel says
Hi Kelly! Ooops, it’s 9 inch, just fixed it. Enjoy!
Angie says
Hi, just like to ask, after baking, do you just cool in the tin? Thank you!
Aoife says
Hi! Amazing recipe I want to make it right away!! I was just wondering could you make it the night before you want to serve it or is it better done on the day?? Thanks!
Gabriel says
You can do either or, if you make it the night before, just cover it with plastic wrap and make sure to heat it up a bit so it gets fudgey.