Go Back
Cashew Butter Stuffed Brownies

Cashew Butter Stuffed Brownies

These fudgy, decadent Cashew Butter Stuffed Brownies are made with cassava flour and dairy free chocolate chips. A gluten-free and dairy free dessert you'll want to make on repeat!

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 35 minutes
TOTAL TIME 45 minutes


For filling:

  • 1 cup cashew butter or almond butter, or peanut butter
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil

For brownies

  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/3 cup coconut oil
  • 1 cup chocolate chips
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup cassava flour
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda


  1. Preheat oven to 350ºF and line 8×8 baking pan with parchment paper.
  2. In a medium bowl whisk eggs and sugar with an electric mixer until well combined (you want the sugar to begin to dissolve.)
  3. 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.
  4. Add cassava flour, coconut flour, cocoa powder, salt and baking soda into the wet ingredients and mix well. Batter will be thick and fudgy.
  5. Pour half of the batter into the prepared dish and smooth until even.
  6. 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.
  7. Bake for 35-40 minutes, or until brownies are set. Allow to cool for at least 15 minutes before slicing.