Gluten-Free Brownie Tart
This gluten-free brownie tart is made with chocolate toffee bars for added flavor and texture. Recipe adapted from Ina Garten.
Servings 16 servings
Calories 403kcal
Ingredients
- 6 tablespoons unsalted butter
- 2 ½ cups semisweet chocolate chips
- 8 oz Heath toffee bits
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- ½ teaspoon pure vanilla extract
- ½ cup gluten-free all-purpose flour I recommend King Arthur brand
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 oz chopped walnuts
- 2 to 3 tablespoons heavy cream
Instructions
- 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, ½ 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
Nutrition
Calories: 403kcal | Carbohydrates: 40g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 109mg | Potassium: 213mg | Fiber: 3g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg