Mocha Brownie Tarts

adapted from Barefoot in Paris, by Ina Garten


6 T. unsalted butter
20 oz. semisweet chocolate, roughly chopped in ¼″ chunks (don’t use chocolate chips)
3 large eggs
1 c. sugar
1 T. VIA instant coffee, BOLD flavor (or any instant coffee you have on hand)
1 t. good vanilla extract
½ c. all-purpose flour
¼ t. baking powder
½ t. Kosher salt


1. Preheat oven to 350. Butter and flour one 11″ inch tart pan, or 5 individual tart pans.
2. Melt butter 16 oz. of chocolate together in a heatproof bowl. You can either melt the chocolate by placing the bowl over a pot of simmering water, or by microwaving it in 30 second bursts. Stirring after each interval. Make sure butter and chocolate melt and are stirred together completely – then set aside to cool.
3. In an electric mixer beat the eggs, sugar, coffee and vanilla until light and fluffy. Add melted, cooled chocolate and mix to combine.
4. In a separate bowl combine the flour, baking powder, salt and remaining 4 oz. of chopped chocolate. Gently fold this into the wet ingredients until just combined.
5. Pour batter into prepared tins and bake for 35-40 minutes, or until the center of the brownie is puffed and crackly on top.
6. Cool brownies before removing from tart pan. Or, leave them in the individual pans and serve as is.

Naptime Notes

Naptime Recipe Serving ideas

This is an adult brownie treat. It is a fabulous way to “dress-up” a basic dessert with flavor and flair, and is especially delicious served with fresh whipped cream at a dinner party. Or, even better, if you use individual paper pans, they make great gifts! I think they would be great with white chocolate chunks too, if you want to give them a new twist.

Naptime Stopwatch

Making this batter requires your full attention for a brief 15 minutes. My oven had just enough time to pre-heat before I had these ready to start baking.

Naptime Reviews

My daughter was not thrilled with the coffee undertones, but adults loves these.

More Naptime Recipes

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