These fudgy cashew butter brownies are gluten free, vegan, & jam packed with creamy cashew butter, raw cacao, flaxseed, & more!
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.