Tarta brownie de mantequilla de almendras sin gluten

Ingredientes

• 1/2 cup (1 stick) of unsalted butter
• 1/2 cup of creamy unsalted almond butter
• 3.5 ounces good quality gluten-free chocolate chunks (I used milk chocolate but dark is perfect too)
• 1/3 cup of cane sugar
• 1 teaspoon of pure vanilla extract
• 2 large eggs, room temperature
• 1/2 cup of Wholesome Chow gluten-free all purpose baking mix
• 1/2 cup chocolate chunks + 1 tablespoon hot water, optional for the glaze
• 2 cups berries of choice, optional for garnishing

Preparación

1. 1

   Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius)

2. 2

   Grease an 8-inch tart pan with a removable bottom or use a non-stick disposable aluminium tart pan

3. 3

   Place butter and almond butter in a large microwave-proof mixing bowl and heat in 30-second intervals until butter is softened and you can mix it with the almond butter until combined

4. 4

   Add chocolate chunks into the bowl and let it sit for a while as the residual heat melts the chocolate

5. 5

   Stir in melted chocolate with the rest of the mixture until a uniform liquid is formed

6. 6

   Add in cane sugar and still well until sugar is dissolved

7. 7

   Break in one egg at a time, stirring well to full incorporate the first egg before breaking in the second egg

8. 8

   Finally sift in the Wholesome Chow gluten-free all purpose baking mix and stir until homogeneous batter is formed

9. 9

   Pour batter into prepared tart pan and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean

10. 10

    Let cake cool before removing from pan

11. 11

    Heat chocolate chunks in a small bowl in the microwave at 10-second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

12. 12

    Slice tart into 6 even slices and drizzle chocolate glaze over slices.

13. 13

    Serve tart slices with berries of your choice