Hazelnut Brownie Tart

• 6 Tbsp. unsalted butter
• 20 oz. BAKER'S Semi-Sweet Chocolate, chopped into small pieces
• 3 large eggs
• 2 tsp. instant coffee dissolved in 1 tsp. boiling water
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. hazelnut extract
• 1/2 cup all-purpose flour
• 1/4 tsp. CALUMET Baking Powder
• 1/2 tsp. kosher salt

1. PREHEAT oven to 350F.
2. BUTTER and flour one 11?
3. inch tart pan.
4. MELT butter 16 oz.
5. of chocolate together in a heatproof bowl.
6. You can either melt the chocolate by placing the bowl over a pot of simmering water, or by microwaving it in 30 second bursts.
7. Stirring after each interval.
8. Make sure butter and chocolate melt and are stirred together completely then set aside to cool.
9. In an electric mixer beat the eggs, sugar, coffee, hazelnut and vanilla until light and fluffy.
10. Add melted, cooled chocolate and mix to combine.
11. COMBINE flour, baking powder, salt and remaining 4 oz.
12. of chopped chocolate in a separate bowl.
13. Gently fold this into the wet ingredients until just combined.
14. POUR batter into prepared tins and bake for 35-40 minutes, or until the center is puffed and crackly on top.
15. COOL before removing from tart pan.

unsalted butter, chocolate, eggs, coffee, sugar, vanilla extract, hazelnut, allpurpose, baking powder, kosher salt

Taken from www.kraftrecipes.com/recipes/hazelnut-brownie-tart-161957.aspx (may not work)