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Toffee Brownie Tart Recipe

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4 from 82 reviews

Indulge in this rich and decadent Toffee Brownie Tart, featuring a fudgy chocolate base with crunchy toffee bits and toasted pecans. Perfectly balanced with a hint of coffee and vanilla, this dessert offers a delightful combination of textures and flavors, baked to gooey perfection in a removable tart pan.

Ingredients

Main 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 Heath bars)
  • ½ cup unbleached all-purpose flour (regular or gluten-free measure-for-measure, recommended King Arthur brand)
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 oz chopped pecans (or walnuts)

Instructions

  1. Prepare the Tart Pan: Grease and flour a 9-inch tart pan with removable sides to ensure the tart doesn't stick and can be easily removed after baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) to warm up for baking the tart.
  3. Melt Butter and Chocolate: Using a double boiler over low heat, melt the butter and then add 2 cups of the chocolate chips. Stir continuously until the chocolate is completely melted and smooth. Remove from heat and set aside to cool.
  4. Mix Wet Ingredients: In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, coconut sugar, instant coffee granules, and vanilla extract. Beat on medium-high speed for about 4 minutes until the mixture is light and fluffy.
  5. Combine Chocolate and Toffee: Gently stir the cooled chocolate mixture and the toffee bits into the egg mixture until well incorporated.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, kosher salt, the remaining ½ cup of chocolate chips, and the chopped pecans.
  7. Fold Dry into Wet: Carefully fold the dry ingredients into the wet chocolate batter until just combined to avoid overmixing.
  8. Pour and Bake: Pour the batter evenly into the prepared tart pan. Bake in the preheated oven for 30 to 35 minutes, or until the center is set but still soft, resembling a brownie texture.
  9. Cool and Serve: Allow the tart to cool to room temperature before removing the sides of the tart pan. Serve with vanilla bean ice cream or fresh whipped cream for an extra indulgent treat.

Notes

  • Use high-quality semisweet chocolate chips like Ghirardelli for best flavor.
  • Toffee bits add crunch and caramel flavor but can be substituted with chopped Heath bars if unavailable.
  • For a gluten-free version, substitute the all-purpose flour with a measure-for-measure gluten-free flour blend.
  • The tart’s center remains soft and fudgy, similar to a brownie, so be careful not to overbake.
  • Instant coffee granules enhance the chocolate flavor without making the dessert taste like coffee.
  • Chilling the tart after cooling can make slicing easier and improve texture.

Find it online: https://recipethrive.com/toffee-brownie-tart-recipe/