1/4 lb (1 stick) unsalted butter
1/2 c Brown sugar, packed
1/4 c Sugar
9 oz Bittersweet chocolate,
-chopped
1 oz Unsweetened chocolate,
-chopped
2 Eggs
1 1/4 ts Vanilla extract
1/2 c All-purpose flour
1/8 ts Salt
1/2 c Coarsely chopped walnuts
1 tb Grand Marnier
1/2 c Chocolate chips
Preheat the oven to 350 F. Butter and flour a 10-inch tart pan with a
removable bottom. In a medium saucepan over moderate heat, combine the
butter and the sugars. Cook, stirring constantly, until the butter is
melted, 4 to 6 minutes. In the bowl of a food processor, combine the
bittersweet and unsweetened chocolate and process until finely chopped, 15
to 20 seconds. Add the hot butter-sugar mixture and process for 15 more
seconds. Scrape the sides of the bowl and add the eggs and vanilla. Process
to combine, about 10 seconds. Add the flour, salt, walnuts, and Grand
Marnier. Pulse briefly 10 times, just to mix.
Spread the batter evenly into the prepared pan and sprinkle the top with
chocolate chips. Bake 25 to 30 minutes; a toothpick inserted near the
center will come out moist. Do not overbake. Remove the sides of the pan
and cool on a wire rack. Cut into wedges and serve.
SERVES 6 TO 8.
Yields
6 Servings