Create a double boiler by bringing a medium pan filled with about an inch of water to a simmer, then turn the heat to as low as it will go. Place a heatproof bowl, that’s just big enough to sit on top, onto the pan and make sure the bottom of the bowl does not touch the water. Put the nut butter and cacao liquor buttons into the bowl. Let the chocolate sit for 1-2 mins to melt slightly, then stir the chocolate every 1-2 mins until it is completely melted with the nut butter. Remove the bowl from the heat.
Gluten-Free Raspberry Cheesecake Brownies Recipe
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
