-
Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
-
In a medium bowl whisk eggs and sugar with an electric mixer until well combined (you want the sugar to begin to dissolve.)
-
Use either a saucepan or microwave to melt chocolate chips and coconut oil. If using the microwave melt in 15 second intervals, whisking in between time until smooth to make sure it doesn't burn. Add into the eggs and stir well until combined.
-
Add cassava flour, coconut flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgy.
-
Pour half of the batter into the prepared dish and smooth until even.
-
Heat cashew butter, coconut sugar, and coconut oil in a microwave-safe bowl for 15-20 seconds, or until melted. Stir well and then drizzle the cashew butter mixture over the brownies, using an offset spatula to help smooth. Cover the cashew butter filling with the remaining brownie batter and smooth evenly.
-
Bake for 35-40 minutes, or until brownies are set. Allow to cool for at least 15 minutes before slicing.