Gluten-Free Brownie Torte
This recipe is a fun twist on traditional brownies - gluten-free brownie torte! Super rich and fudgy, it's a chocolate lover's dream. Brownies made dinner party ready!
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
Top Tips
- 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
Serving: 1 sliceCalories: 394kcalCarbohydrates: 37gProtein: 6gFat: 26gCholesterol: 62mgSodium: 164mgFiber: 4gSugar: 27g
Nutritional information shown is an estimate only.
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