Instructions: Butter and flour a 10 1/2-inch tart pan with removable rim.

In a food processor or a bowl, whirl or mix 3/4 cup flour, powdered sugar, 3 tablespoons cocoa, cinnamon, and salt until blended. Add 1/2 cup butter, cut into chunks; whirl or beat with a mixer on high speed until well blended. With well-floured hands, press mixture evenly over bottom of pan.

Bake in a 350 degree oven until crust begins to pull from pan sides, 15 to 18 minutes (13 to 15 minutes in a convection oven).

Meanwhile, place half the chopped chocolate and 1/2 cup butter in a microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, until chocolate is melted and mixture is smooth, 1 to 1 1/2 minutes. Stir in granulated sugar. Add eggs and mix well. Stir in vanilla and remaining chopped chocolate. Pour mixture into warm crust.

Bake in a 350 degree oven until filling barely jiggles when pan is gently shaken, about 20 minutes. Let cool on a rack at least 1 1/2 hours.

Remove pan rim. Dust tart lightly with cocoa. Cut into wedges to serve. Top portions with whipped cream and drizzle with caramel topping.

This recipe yields 12 to 16 servings.

Comments: Karen Utz of Portland shared this intense, brownielike tart with Blanks. If making through step 5 up to 1 day ahead, cover and chill. Bring to room temperature to serve.

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