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I made this Gluten Free Toffee Crunch Brownie Tart last weekend to bring to a friend’s house for dinner. My husband, Flynn, usually gets deprived when it comes to desserts at get-togethers since he doesn’t eat wheat for gluten sensitivity reasons. So, I try and make things that I know he can enjoy that cannot be detected as gluten-free. If I don’t tell, they usually will never know!
This tart is no exception. Some people think that if something is gluten-free that it’s not going to be tasty. I can promise you that this is a delicious splurge treat and no one will be able to tell! The original recipe is Ina Garten’s brownie tart recipe. Oh, how I love the Barefoot Contessa. Her recipes are classic, simple and delicious.
There are two celebrity chefs that are “go-to’s” for me and they are Ina and Alton Brown. I have yet to be disappointed with one of their recipes. I only slightly modified her original Brownie Tart recipe to include Heath toffee chips (because they’re the bomb!) and a gluten-free flour blend. Our friends commented that they couldn’t believe this was gluten-free because it’s definitely decadent and delicious!
As good as this Toffee Crunch Brownie Tart is, I dare you not to lick the bowl.
Gluten Free Toffee Crunch Brownie TartPrint Pin Rate
- 6 tablespoons 3/4 stick unsalted butter
- 2 1/2 cups semisweet chocolate chips
- 8 oz Heath toffee bits
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup gluten-free all-purpose flour I use and love King Arthur brand
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup 4 ounces chopped walnuts
- 2 to 3 tablespoons heavy cream
- Grease and flour a 9-inch tart pan with removable sides.
- Preheat the oven to 350 degrees F.
- Melt the butter in a double boiler, then add 2 cups of the chocolate chips, remove from the heat, and stir until all the chocolate is completely melted.
- Set aside to cool while you prepare the rest of the ingredients.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, coffee, and vanilla on medium-high speed until and beat until light and fluffy.
- Stir in the cooled chocolate and the toffee bits.
- In a separate bowl, combine the flour, baking powder, salt, 1/2 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is set.
- The inside will still be very soft, like a brownie.
- Cool to room temperature before removing the sides of the tart pan.
- Serve with vanilla bean ice cream or fresh whipped cream
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