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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. 

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. 

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 16

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
  2. In a medium bowl whisk eggs and sugar until well combined (you want the sugar to begin to dissolve.)
  3. 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.
  4. Add cassava flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgy.
  5. 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.
  6. Bake for 25 minutes, or until brownies are set. Allow to cool for at least 15 minutes before slicing.