Cashew butter double chocolate brownies

Cashew Butter Brownies

Because some days, that’s the only thing that would do…

Confession time: I don’t really like brownies that much but sometimes only they will do. Sometimes meaning when you are in the middle of your third move in less than two years, the summer is almost over and only chocolate on chocolate with chocolate (and a swirl of nut butter) can make you feel better about the world.

Cashew Butter Double Chocolate Brownies

Cashew Butter Double Chocolate Brownies

To make these, I adapted this Smitten Kitchen recipe, swapping peanut butter for cashew butter, slightly reducing sugar (cashews are way sweeter and vanilla-y than peanuts) and adding some crunchy roasted nuts.

The result is a great balance of the intensely chocolate flavour of the brownie batter and fudge-y cashew butter layer tasting almost like cookie dough, broken with crunchiness of roasted hazelnuts with just a pinch of sea salt of top.

Brownie lover or not, moving in or out, these will definitely make you reach for one more square…

 

Cashew Butter Double Chocolate Brownies

 

Cashew Butter Double Chocolate Brownies

 

 

Cashew butter double chocolate brownies

 

Ingredients

For Cashew Layer

-190 grams smooth cashew butter (or any other smooth nut butter!0

-85 grams light brown sugar

-1 large egg

-1/2 teaspoon vanilla extract

-pinch of sea salt

For Brownie Layer 

-100g dark chocolate, roughly chopped

-115 grams unsalted butter

-250 grams granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-1/2 teaspoon flaky sea salt

-85 grams all-purpose flour

-chocolate chips/chunks

-roasted chopped nuts (optional)

 

  1. Preheat the oven to 175 degrees Celsius
  2. Line a 20x20cm (8×8) pan with parchment paper
  3. Make the cashew layer: mix all ingredients until smooth
  4. Make the brownie layer: in a heatproof bowl, over simmering water, melt chocolate and butter together stirring constantly
  5. Whisk in sugar, then eggs one at the time
  6. Whisk in vanilla and salt
  7. Stir in flour with a wooden spoon
  8. Stir in the chopped roasted nuts
  9. Spread a thin layer of brownie batter on the bottom of your pan
  10. Dollop cashew butter mixture all over in big spoonfuls
  11. Dollop the remaining brownie batter in the pan aiming in between the cashew butter dollops
  12. Gently swirl the layers with a knife
  13. Sprinkle over your chocolate chips/chunks
  14. Bake for 30-35 minutes until the toothpick inserted in the middle comes out clean

SaveSaveSaveSaveSaveSave

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s