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.
Best “Boxed” Paleo Cashew Swirl Brownies
These brownies changed me from an ‘edge’ girl into a “middle” girl, you know? I used to go right for those brownie corners, but not with these babies. I remember getting in arguments where I was told that I was wrong for being an edge lover, but it always worked out well since it just meant more edges for me. But with these brownies, the good stuff is smack in the middle where the cashew butter swirls live. It’s a truly wonderful thing when you bite through the crinkly top into a cashew butter swirl and then into fudgy brownie. Omg. Are you drooling? I am.
I’ve been feeling really out of sorts when it comes to my work lately–I think it’s the 8 weeks alone in my apartment getting to me. So trust me when I say I needed a brownie, and I needed it to be a real winner. I also needed a photography win, so the fact that the cashew butter swirl came out so aesthetically made me one happy girl (with chocolate crumbs on my face like a 2 year old.)
I don’t know about you, but I’m ready for it to be the holidays again. Maybe it’s the isolation or the fact that AZ weather is back in action, but I’m ready to take all of these brownies and gluten free desserts and sit around with friends and family instead of piling them in my fridge until the door won’t close anymore. Desserts like these just need to be in a crowd of people.
How to Make Paleo Cashew Swirl Brownies:
Thankfully these brownies are really easy to make–nothing complicated! Start off with room temp ingredients and a parchment-lined baking sheet. You mix your wet ingredients, melt your chocolate, stir it all together, and then swirl in your cashew butter. Voila! Gluten free brownies that taste just like the ones from the box that you miss from your past.
Can these brownies be made with another nut butter?
Yes sirrree. Use whatever nut butter your little heart desires–but just know that cashew butter is superior to all other nut butters. Also, avoid using nut butter with sugars or other oils–get the good stuff that’s just nuts and salt.
Tips for making Best “Boxed” Paleo Cashew Swirl Brownies:
- Use good quality cashew butter–I used Georgia Grinders in this recipe
- Use good dairy-free chocolate chips to keep these paleo
- Beat your eggs and sugar well when you start–you really want to dissolve those sugar granules to get the crisp brownie top
- Don’t overswirl your cashew butter into the batter
A few other Paleo brownies and bars that I love:
Paleo Cashew Swirl Brownies
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.
- 2 large eggs
- 3/4 cup coconut sugar sugar
- 1/4 cup cashew butter
- 1/3 cup coconut oil or ghee
- 1/2 cup chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup cassava flour
- - 1/4 tsp salt
- - 1/2 tsp baking soda
- - 1/4 cup cashew butter for swirling
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.