Toffee Brownie Tart

This easy brownie tart recipe is made with chocolate toffee bars for added flavor and texture. Recipe adapted from Ina Garten. Gluten-free option included.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 338kcal

Author Amee

Ingredients

6 tablespoons butter
2 ½ cups semisweet chocolate chips *I use Ghirardelli
3 large eggs
1 cup coconut sugar *or granulated sugar
1 tablespoon instant coffee granules
1 teaspoon pure vanilla extract
⅓ cup Heath toffee bits *or chopped Health bars
½ cup unbleached all-purpose flour regular or gluten-free measure for measure (I recommend King Arthur brand for the best results)
¼ teaspoon baking powder
¼ teaspoon kosher salt
4 oz chopped pecans *or walnuts

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 over low heat, 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 for 4 minutes.
Stir in the cooled chocolate and the toffee bits.
In a separate bowl, combine the flour, baking powder, salt, remaining ½ cup of the chocolate chips, and the nuts.
Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 30 to 35 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

Notes

For a fancy finish, feel free to add an optional chocolate drizzle. Melt 1/4 cup chocolate chips with 2 tablespoons heavy cream. Drizzle on top of the cooled brownie.

*If you don't have a tart pan, you can bake this in a 9" pie dish.

You must cool the melted chocolate. It’s okay if it’s warm to the touch, but if it’s piping hot when you add it to the egg mixture, you’ll end up with chocolate-flavored scrambled eggs, and we definitely do not want that.
Don’t over-mix. When folding the flour mixture into the wet batter, put the spatula down the second you see the last streak of flour disappear. Over-doing it can lead to a tough, cakey brownie rather than the moist, fudgy one we want.
Understand your pan. The baking time stays the same whether you use a metal tart pan or a metal pie dish. However, if you’re using ceramic or glass, you may need to add 3–5 minutes to your bake time, as these materials take longer to heat up.

Nutrition