I made this 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 health 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 some weird health food. Well, this is not a healthy recipe, it’s a splurge treat! 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!
- 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