This recipe is a fun twist on traditional brownies - gluten-free brownie torte! Super rich and fudgy, it's a chocolate lover's dream.
Who doesn't love brownies? They're a classic for a reason! My gluten-free brownie torte is a fun twist on classic brownies.
It's made in a tart tin, but without a pastry base or shell, it's not really a tart. It's not technically a torte either, but since it's rich and a bit cake like, and made with relatively little flour (in this case oat flour), I went with torte. But regardless of what you want to call it, it's for sure absolutely delicious!
This gluten-free brownie torte recipe has all the ease of making a batch of brownies, but baked in a tart tin with removable sides. Then dressed up with a chocolate ganache drizzle. It's all the best parts of brownies, slightly elevated - classic brownies made dinner party ready!
And as always, completely gluten free, but no one will be able to tell!
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Ingredients
- butter
- chocolate, semi-sweet
- granulated sugar
- eggs
- vanilla extract
- espresso powder
- oat flour, certified gluten free
- cocoa powder
- baking powder
- salt
- walnuts
Chocolate ganache topping (optional):
- chocolate, semi-sweet
- heavy (whipping) cream
See recipe card for quantities.
Ingredient Notes
Oat flour: If you want your brownie torte to be gluten free, make sure your oat flour is certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association’s Oats Statement.
You can buy oat flour or you can also make it yourself. To make, put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.
Chocolate: You can use chopped chocolate or chocolate chips.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Espresso powder: You don’t taste any coffee flavour in the finished brownie torte, the espresso powder just intensifies the chocolate taste. You can leave it out if you prefer.
Walnuts: Even though nuts are naturally gluten free, I find that many brands of nuts have “may contain wheat” warnings due to how they are processed. If you require your brownie torte to be gluten free, ensure you’re using walnuts that are gluten free.
Instructions
- Preheat oven to 350°F (180°C). Grease a 9" tart pan with removable sides. In a microwave-safe bowl, add the chocolate and butter.
- Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs. Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, cocoa powder, baking powder and salt into the chocolate mixture and mix until fully combined.
- Fold in the chopped walnuts.
- Pour the mixture into the prepared pan.
- Place the tart tin on a cookies sheet, and bake for 20 - 25 minutes. The top should be crisp, but in the centre, you should still have some moist crumbs clinging to a cake tester / toothpick. Let cool slightly on cooling rack before trying to remove the sides of the tart tin. Serve warm or at room temperature. Optional: before serving, melt ¼ cup of chocolate chips with 2 - 3 tablespoons of heavy (whipping) cream, and drizzle the ganache over the brownie torte.
Top Tips for a Perfect Brownie Torte
- A shiny, crackly top: Don’t skip beating the eggs and sugar together, that’s what gives the torte a shiny, crackly top, that's the trademark of great brownies.
- Rich and fudgy: To ensure a fudgy brownie torte, make sure you don’t over bake it. When testing for doneness, the top should be crisp, but in the centre, you should still have some moist crumbs clinging to the cake tester / toothpick.
- A clean slice: Use a sharp knife and wipe the blade clean between cuts to ensure clean slices.
- Serve warm: Let the torte cool slightly before removing it from the tart pan, but serve when it is still a little warm and with a scoop of vanilla ice cream!
- Extra indulgent: For an even richer and chocolaty treat, skip the chocolate ganache drizzle, and instead serve with a scoop of ice cream and my hot fudge sauce!
Substitutions
Oat flour: You can replace the oat flour with an equal amount of a gluten-free all-purpose flour blend. Just make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Walnuts: If you don't like walnuts, you can replace them with another nut of your choice, such as pecans. You can also leave the walnuts out completely to make it nut free.
Storage
Best served the day it's made, but leftovers will keep well wrapped at room temperature for 2 - 3 days.
Recipe Card
Gluten-Free Brownie Torte
Ingredients
- ½ cup butter
- ⅔ cup chopped chocolate or chocolate chips, semi-sweet
- 1 cup granulated sugar
- 2 eggs, extra-large
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder, optional
- ⅔ cup oat flour, certified gluten free
- ⅓ cup cocoa powder, dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnuts, roughly chopped
Chocolate ganache topping (optional):
- ¼ cup chopped chocolate or chocolate chips, semi-sweet
- 2 tablespoon heavy (whipping) cream, 2 - 3 tbsp, depending on how thick you prefer your ganache to be
Instructions
- Preheat oven to 350°F (180°C). Grease a 9" tart pan with removable sides. In a microwave-safe bowl, add the chocolate and butter.
- Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs. Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture, vanilla and espresso powder into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, cocoa powder, baking powder and salt into the chocolate mixture and mix until fully combined.
- Fold in the chopped walnuts.
- Pour the mixture into the prepared pan.
- Place the tart tin on a cookies sheet, and bake for 20 - 25 minutes. The top should be crisp, but in the centre, you should still have some moist crumbs clinging to a cake tester / toothpick. Let cool slightly on cooling rack before trying to remove the sides of the tart tin. Serve warm or at room temperature.
- Optional: before serving, melt ¼ cup of chocolate chips with 2 - 3 tablespoons of heavy (whipping) cream, and drizzle the ganache over the brownie torte.
Notes
- A shiny, crackly top: Don’t skip beating the eggs and sugar together, that’s what gives the torte a shiny, crackly top, that's the trademark of great brownies.
- Rich and fudgy: To ensure a fudgy brownie torte, make sure you don’t over bake it. When testing for doneness, the top should be crisp, but in the centre, you should still have some moist crumbs clinging to the cake tester / toothpick.
- A clean slice: Use a sharp knife and wipe the blade clean between cuts to ensure clean slices.
- Serve warm: Let the torte cool slightly before removing it from the tart pan, but serve when it is still a little warm and with a scoop of vanilla ice cream!
- Extra indulgent: For an even richer and chocolaty treat, skip the chocolate ganache drizzle, and instead serve with a scoop of ice cream and my hot fudge sauce!
- Oat flour: You can replace the oat flour with an equal amount of a gluten-free all-purpose flour blend. Just make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
- Walnuts: If you don't like walnuts, you can replace them with another nut of your choice, such as pecans. You can also leave the walnuts out completely to make it nut free.
- Best served the day it's made, but leftovers will keep well wrapped at room temperature for 2 - 3 days.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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