Gooey Double Chocolate Brownie Tart

Total Time: 3 hrs 55 mins Preparation Time: 20 mins Cook Time: 3 hrs 35 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons dutch-processed cocoa powder
• 1/4 teaspoon baking powder
• 5 tablespoons butter, chilled and cut up
• 1 egg, beaten
• 1/2 cup hazelnuts, chopped
• 20 caramels
• 1 (14 ounce) can sweetened condensed milk, divided
• 1 egg, beaten
• 2 tablespoons butter, melted
• 6 ounces semi-sweet chocolate chips, melted

Recipe

• 1 for dough:.
• 2 place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
• 3 add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
• 4 add 1 egg and beat for 30 sec or until dough just begins to form.
• 5 form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
• 6 on a floured surface, knead dough to soften slightly.
• 7 roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
• 8 run a rolling pin over the top of the pan to trim the dough. refrigerate for 20 minute.
• 9 meanwhile, heat oven to 350ºf.
• 10 line crust with foil and fill with pie weights or dry beans.
• 11 bake for 10-12 minutes or until edges begin to set.
• 12 remove foil and weights and cool on a wire rack while preparing the filling.
• 13 filling:.
• 14 reduce oven temperature to 325ºf.
• 15 sprinkle hazelnuts over the crust.
• 16 place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
• 17 spoon over the nuts and crust.
• 18 in a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
• 19 add melted chocolate chips and stir to combine.
• 20 pour this mixture over the caramel.
• 21 bake for 35 minutes or until top is dry and center is set.
• 22 cool on a wire rack 30 minutes and refrigerate for at least 1 hour.