Irresistible Chocolate Espresso Tart Squares
A rich and fudgy dessert combining chocolate and coffee, perfect for any occasion.
Ingredients
For the base
- 1 cup unsalted butter, melted
- 1 cup good-quality dark chocolate, chopped You can use semi-sweet chocolate for a sweeter tart.
- ½ cup granulated sugar
- ½ cup packed brown sugar Coconut sugar can be substituted.
- 4 large eggs Use room temperature eggs for easier mixing.
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder Instant coffee can be used as an alternative.
- 1 cup all-purpose flour Can be substituted with a gluten-free flour blend.
- a pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease an 8x8 inch square baking dish with butter or line it with parchment paper.
- In a medium bowl, combine the melted butter and chopped chocolate. Stir until smooth.
- Whisk in both granulated and brown sugar until the mixture is glossy.
- Add the eggs and vanilla extract, mixing well.
- Stir in the espresso powder until well combined.
- Fold in the flour and a pinch of salt until just combined.
Baking
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
- Let the tart cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
These squares are best left to set in the fridge before cutting for more defined lines. Dust with powdered sugar or cocoa powder for presentation.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 50mgFiber: 1gSugar: 15g
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