I’m taking some time off to be with my family over the next few weeks.
The following recipe is written by Carrie of Deliciously Organic. Welcome, Carrie!
Now that June is just about here it is time to think about Father’s Day. Like most fathers, my Dad prefers a grilled meal with plenty of fresh flavors and we always finish it off with a rich chocolate dessert like this Brownie Tart.
Brownies, tarts, pie, cake, we love them all. Why not combine a deep fudge brownie with a tart and pie and call it brownie pie? The result is a creamy, rich, decadent chocolate dessert. Eat it cold or warm. A puddle of whipped cream or ice cream on top takes it to a whole new level.
Baking with Whole Ingredients
If you’re not used to baking with unprocessed ingredients, some of the items listed in the recipe may look new to you. Organic Whole Cane Sugar and Whole Wheat Flour are easy changes to make in your baking.
Organic Whole Cane Sugar
One of my favorite unprocessed sugars for cooking and baking is organic whole cane sugar (not to be confused with evaporated cane juice which is basically white sugar with a bit of molasses added back for color).
Producers take juice from organically-grown sugar cane and simply dehydrate it. The resulting crystals stay rich in minerals, trace elements, and vitamins, so I can use the deep, rich flavor guilt-free – in moderation, of course!
Organic whole cane sugar makes a perfect 1 for 1 substitute for white sugar. I use organic whole cane sugar to bake, cook, sprinkle, and sweeten my tea.
Whole Wheat Flour
I also rely heavily on whole wheat pastry flour when baking. It’s best for muffins, cakes, pies, and biscuits because it has a lower protein count than whole wheat flour, has a buttery flavor, and produces a tender crumb.
I use whole wheat pastry flour for all my baking except when I’m shooting for a hearty loaf of bread. If you’ve been looking to make some new healthy changes in your baking, a bag of whole wheat pastry flour provides a good place to start.
So after you fire up the grill this year for your Dad, why not whip up this rich chocolate dessert. He doesn’t need to know it’s made with healthy ingredients. That can be our secret.
What are you cooking up for Father’s Day?
Adapted from Barefoot in Paris
If you prefer to make this dessert gluten free, replace the 1/2 cup whole wheat pastry flour with 1/4 cup of sorghum flour and 1/4 cup arrowroot.
6 tablespoons unsalted butter
20 ounces semi-sweet chocolate, finely chopped, divided
3 large eggs
3/4 cup organic whole cane sugar or sucanat
1/4 cup maple syrup
1 tablespoon instant espresso
1/2 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup heavy cream
1 teaspoon coconut oil
Preheat oven to 350ºF and adjust rack to middle position. Grease an 11-inch tart pan with removable sides.
Place butter and 12 ounces of chocolate in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat. Cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, whole cane sugar, maple syrup, espresso, and vanilla on medium-high speed for about 3 minutes, until light and fluffy. Stir in the cooled chocolate mixture. Whisk the flour, baking powder, sea salt and 6 ounces of chocolate in a large bowl. Fold the flour mixture into the batter until just combined. Pour mixture into the tart pan and bake for 35 minutes, until the center is puffed (the top might crack). Cool to room temperature and then remove the sides of the pan.
Whip the cream until soft peaks form. Melt remaining 2 ounces of chocolate with 1 teaspoon coconut oil. Spread the whipped cream over the tart and drizzle with melted chocolate.
About the Author:
Carrie Vitt began cooking as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.
When, as a young mother, Carrie found herself challenged by health problems that meant popping multiple medications each day, she decided to take matters into her own hands — or rather, into her own kitchen. She switched her diet to whole, unprocessed, pure organic ingredients and noticed an improvement in a matter of days.
Carrie shares her journey at DelicouslyOrganic.net and followed up in 2011 with a cookbook, Deliciously Organic. Husband, kid, and party friendly, Deliciously Organic is brimming with the recipes and flavors families love, all created using wholesome, unrefined, and organic ingredients.