Macadamia Brownie Tart

• sifted all-purpose flour
• 12 cup Egg Beaters egg substitute or 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 34 cup margarine
• 1 cup semi-sweet chocolate chips, melted and cooled
• 1 14 cups unsalted macadamia nuts

1. Preheat oven to 450F.
2. Form dough into 11-inch round tart pan.
3. Evenly form dough around corners/edges (leave 1/4-inch from top of pan).
4. Refrigerate for 30 minutes.
5. In large bowl, whisk together eggs, sugar, and vanilla; combine well.
6. In separate bowl, whisk flour, salt, margarine; stir in the chocolate.
7. Combine mixtures well.
8. Pour into prepared, chilled tart.
9. Cover top of brownie tart with nuts.
10. Bake 10 minutes; reduce heat to 350F and continue baking until nuts and crust are goldenapproximately 35 minutes.
11. If tart gets *too* brown, cover with aluminum foil for remaining time.
12. Cool on wire rack and enjoy!

flour, egg beaters, sugar, vanilla, margarine, semisweet chocolate chips, unsalted macadamia nuts

Taken from www.food.com/recipe/macadamia-brownie-tart-32821 (may not work)