Description
This gluten-free almond butter brownie tart is slightly crispy on the outside and so moist and full of flavor on the inside, without being overly sweet, so a light chocolate glaze and fresh berries make for lovely company.
Ingredients
Units
Scale
- 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
Instructions
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius)
- Grease an 8-inch tart pan with a removable bottom or use a non-stick disposable aluminium tart pan
- 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
- Add chocolate chunks into the bowl and let it sit for a while as the residual heat melts the chocolate
- Stir in melted chocolate with the rest of the mixture until a uniform liquid is formed
- Add in cane sugar and still well until sugar is dissolved
- Break in one egg at a time, stirring well to full incorporate the first egg before breaking in the second egg
- Finally sift in the Wholesome Chow gluten-free all purpose baking mix and stir until homogeneous batter is formed
- Pour batter into prepared tart pan and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean
- Let cake cool before removing from pan
- 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
- Slice tart into 6 even slices and drizzle chocolate glaze over slices.
- Serve tart slices with berries of your choice
Notes
Inspired by: Hummingbird High, who used the recipe from Whip it Up
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: Gluten-free