This is the first brownie recipe up on the blog, meaning yes there will be more. It’s funny because I’m not the biggest chocolate fan. It’s not that I don’t like it, but when it comes to sweets I gravitate more towards sour flavors. But this brownie is quite epic and one of the boyfriend’s favorite.
This is a no flour brownie, which makes this cake divine (that’s me trying to find another word to describe a moist cake, sooo difficult). The chocolate chips will melt and the cashew butter is the main ingredient to thank for creating and keeping that gooey consistency. Once you take it out of the oven simply give it a few minutes so you don’t end up burning your tongue and dig in, because once you start you won’t be able to stop.
- 2 cups cashew butter
- 1 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 cup dark chocolate chips
- Preheat oven to 165°C.
- Line baking dish with baking paper.
- Mix cashew butter, maple syrup, eggs and vanilla.
- In a separate bowl sift cacao powder and baking soda.
- Mix cacao with batter and fold in the chocolate chunks.
- Pour mixture into baking dish.
- Bake for 35 minutes, make sure it’s done by sticking it with a toothpick. If it comes out clean it’s done.
- Give it 5 minutes to cool, cut into squares and indulge.