These Paleo Cashew Swirl Brownies are the perfect crinkle-top gluten-free brownie that taste just like the ones from the box! They're made with cassava flour, dairy-free chocolate, and a rich swirl of cashew butter.
COURSE
Dessert
Cuisine
American
PREP TIME10minutes
COOK TIME25minutes
TOTAL TIME35minutes
SERVINGS16
INGREDIENTS
2large eggs
3/4cupcoconut sugar sugar
1/4cupcashew butter
1/3cupcoconut oil or ghee
1/2 cup chocolate chips
1/2cupunsweetened cocoa powder
1/2cupcassava flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup cashew butter for swirling
INSTRUCTIONS
Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
In a medium bowl whisk eggs and sugar until well combined (you want the sugar to begin to dissolve.)
Use either a saucepan or microwave to melt chocolate chips and ghee/oil. If using the microwave melt in 15 second intervals, whisking in between time until smooth to make sure it doesn't burn. Mix cashew butter into the melted chocolate mixture, and then add into the eggs and beat until comined.
Add cassava flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgy.
Pour the batter into the prepared dish. Drizzle the cashew butter over the brownies and then use a thin knife to swirl the cashew butter well.
Bake for 25 minutes, or until brownies are set. Allow to cool for at least 15 minutes before slicing.