Enjoy these gluten free fudgy cashew butter brownies guilt free! They’re also vegan, oil free, & so dense & fudgy that you’ll want to eat the whole batch!
I’m writing up this recipe for fudgy cashew butter brownies right now in a cute local coffee shop in Manchester, New Hampshire where I live. This is only the third time I’ve been to this coffee shop, but I find that I get SO much more work done & tasks accomplished when I work away from home. Does anyone else find that to be true? I’m currently sipping on some iced Moroccan Mint tea, but I do wish there was one of these cashew butter brownies sitting in front of me as well! I made them earlier this week to enjoy during the Bachelorette on Monday & safe to say, they didn’t last long! They were SO good!
As a chocolate loving gal, I’m all about brownies.
It doesn’t matter to me whether or not they are fudgy, dense, or gooey, or just down right fluffy like a little chocolate cake. I love them all the same haha! These cashew brownies are definitely on the more fudgy side of things. They are jam packed with raw cacao powder – read about the health benefits of cacao HERE – & smooth, creamy Cashew Butter, curtesy of Dastony & Windy City Organics. Honestly, I can’t think of a better combo!
Not only does the cashew butter help to make a beautiful presentation on the top of these brownies, but it actually makes up the majority of the brownie batter! Feel free to use code “RGMADI10” for 10% off any of the Dastony nut butters. I love baking with their nut & seed butters due to them being stone ground, which creates the BEST consistency & really amplifies the flavors!
And like I said, these brownies won’t last long. Whether you slice up some strawberries, or serve with a scoop of your favorite dairy free ice cream, you really can’t go wrong. These cashew butter brownies are delicious no matter how you enjoy them! Trust me!
Fudgy Cashew Butter Brownies
These fudgy cashew butter brownies are gluten free, vegan, & jam packed with creamy cashew butter, raw cacao, flaxseed, & more!
- 1 cup Creamy Cashew Butter
- 1/2 cup Coconut Sugar
- 4 tbsp Pure Maple Syrup
- 1/4 cup Unsweetened Apple Sauce
- 1 tsp Pure Vanilla Extract
- 1 Flax Egg (See Notes)
- 6 tbsp Raw Cacao Powder
- 1 tsp Baking Powder
- 4 tbsp Gluten Free Flour
Preheat the oven to 325 degrees Fahrenheit.
Reserve about 2 tablespoons of the cashew butter for the drizzle on top of the brownies, before adding the remaining cashew butter & wet ingredients into a mixing bowl. Mix well.
If the cashew butter begins to thicken before adding in the dry ingredients. Microwave the wet ingredients in 20 second intervals until the batter becomes easy to stir again.
Add the dry ingredients & mix well. Expect the batter to be very thick.
Line a baking dish with parchment paper.
Scoop the cashew butter brownie mixture into the lined baking dish.
Drizzle the remaining cashew butter on top of the brownie batter, feel free to make a design like I did.
Bake for 30-35 minutes.
Remove from the oven, let cool completely before slicing.
Optional - Sprinkle a bit of Pink Himalayan Salt on top of the hot brownies.
Store any left over brownies in the fridge.
- How to Make a Flax Egg - Mix 1 tbsp ground flaxseed with 3 tbsp of water. Stir well & let flaxseed mixture sit for 3-5 minutes before using!
- Substituting nut butter is possible but may alter taste - I used Dastony Creamy Cashew Butter
- Use code "RGMADI10" for 10% off!
- For flour, I love using Bob's Red Mill Gluten Free All-Purpose Baking Flour
If you tried these Cashew Butter Brownies, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!